Roasted Beet Wedges with Balsamic

Tender roasted beet wedges are finished with a light balsamic glaze and fresh thyme for a sweet-tangy side dish.

Prep: 15 min · Cook: 40 min · Yield: 4 · Method: Oven

Ingredients

• 2 pounds beets
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 2 tablespoons balsamic vinegar
• 1 teaspoon fresh thyme leaves

Cooking instructions

1. Heat the oven to 425°F. Line a large rimmed baking sheet with parchment paper. (about 5 min) — 425°F
2. Peel the beets and cut them into 1-inch wedges. Toss the wedges with 1 tablespoon of the olive oil and the salt, then spread them in a single layer on the prepared baking sheet. (about 10 min) — 425°F
3. Roast until the beets are tender when pierced with a fork and lightly browned at the edges, 35 to 40 minutes, turning once halfway through. (about 40 min) — 425°F
4. While the beets roast, stir the balsamic vinegar, remaining 1 tablespoon olive oil, and thyme together in a small bowl. (about 2 min) — Room temperature
5. Transfer the hot beets to a serving bowl, drizzle with the balsamic mixture, and toss gently to coat. Serve warm. (about 3 min) — Warm