Roasted Balsamic Beets and Carrots

Ingredients:
2 cups fresh beets, cut into 1-inch pieces (about 4-5 medium beets)
2 cups fresh carrots, cut into 1-inch pieces (about 2-3 carrots)
1 tsp olive oil ½ tsp salt
1 tsp ground black pepper
2 tsp dried thyme
2 Tbsp balsamic vinegar

Directions:
Preheat oven to 425 degrees. Peel and cut the beets and carrots and place them in a large bowl. Drizzle with the olive oil and add the salt, pepper, and thyme. Toss to coat. Spread the vegetables on a baking sheet in a single layer. Bake in the preheated oven for 25-30 minutes, until the vegetables are tender and begin to wrinkle, tossing once halfway through cooking. Place the vegetables back in the bowl, add the vinegar and toss to coat. Serve immediately.