Photo: Hector Sanchez
Active Time:
25 Mins
Total Time:
1 Hour 15 Mins
Yield:
Makes 8 servings

The perfect side dish to accompany Roasted Leg of Lamb with Lemon-Herb Salt on Easter Sunday. In addition to being delicious, it makes the perfect colorful centerpiece for your tablescape. 

How to Make It

Step 1

Preheat oven to 500°. Toss together first 3 ingredients, 1 Tbsp. olive oil, 1 Tbsp. vinegar, 1 tsp. salt, and 1/2 tsp. black pepper in a medium bowl.

Step 2

Toss together beets, next 2 ingredients, 1 Tbsp. olive oil, 1 tsp. salt, 1/2 tsp. black pepper, and remaining 1 Tbsp. vinegar in a large bowl. Place beets in a single layer in center of a large piece of heavy-duty aluminum foil. Bring up sides of foil over beets; double fold top and side edges to seal, making a packet. Place packet in 1 end of a jelly-roll pan.

Step 3

Bake beets at 500° for 15 minutes.

Step 4

Meanwhile, cut 1 orange half into 6 wedges. Squeeze juice from remaining orange half to equal 1 1/2 Tbsp. Cut tops from carrots, leaving 1 inch of greenery on each. Toss together carrots, orange juice, orange wedges, thyme sprigs, and remaining olive oil, salt, and pepper.

Step 5

Remove pan from oven, and place onion mixture and carrot mixture in pan next to foil packet, spreading in a single layer. Return to oven, and bake beets, onions, and carrots 25 minutes. Cool 10 minutes; combine vegetables, and serve immediately.