Ingredients
Scale
- 4 medium-sized beets (about 1.5 pounds), peeled and cut into 1-inch cubes
- 3 tablespoons brown sugar (light or dark, depending on your preference)
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon fresh thyme leaves (optional, for a herbal note)
- 1 tablespoon balsamic vinegar (optional, for a touch of tanginess)
If you don’t have fresh thyme, dried thyme works just fine, but add only half the amount since dried herbs are more potent. For a twist, you could swap brown sugar with maple syrup or honey, which will bring a slightly different but equally delightful sweetness.
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Peel the beets carefully, then cut them into uniform 1-inch cubes. I remember Mama Lou always telling me, “Even pieces cook evenly and taste better together.”
- In a large bowl, combine the beet cubes with olive oil, brown sugar, sea salt, and black pepper. Toss gently until every piece is well coated. If you’re adding fresh thyme or balsamic vinegar, mix them in at this stage.
- Spread the coated beets evenly on the prepared baking sheet. Make sure they’re in a single layer to ensure they roast properly without steaming.
- Roast in the preheated oven for 35–40 minutes, stirring once halfway through. You want the beets to be tender when pierced with a fork but not mushy. The edges should caramelize slightly for that deep, rich flavor.
- Remove from the oven and let cool for a few minutes. Taste and adjust seasoning if needed—Mama Lou always reminded me to taste as you go, because flavor is personal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
