Eosinophilic Esophagitis Friendly Honey Roasted Beets with Thyme
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Learn more →Ingredients
4 servings
- 2 lbs medium beets (about 6), scrubbed and trimmed
- 2 tbsp extra virgin olive oil, divided
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp honey
- 1 tbsp balsamic vinegar
- 1 tsp fresh thyme leaves
- ¼ tsp ground cinnamon
For serving
- 1 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Place the scrubbed, trimmed beets in the center of a large sheet of aluminum foil. Drizzle with 1 tbsp of the olive oil and season with the salt and pepper. Fold the foil up and crimp the edges to form a sealed packet, then set it on a rimmed baking sheet.
- 2
Roast the foil packet until the beets are completely tender when pierced through the center with a paring knife, 45–55 minutes depending on size. Open the packet carefully — steam will escape — and let the beets cool for 5 minutes.
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