1. Preheat your oven to 400°F (200°C). This temperature is perfect for caramelizing the sugars without drying the beets out.
2. Wrap each beet individually in aluminum foil. This step helps them steam in their own juices, keeping them tender and vibrant.
3. Place the wrapped beets on a baking sheet and roast for about 45-60 minutes. The roasting time depends on the beet size—test doneness by inserting a knife into the beet; it should slide in easily.
4. Once roasted, carefully unwrap the beets and let them cool just enough to handle. Slip off the skins using your fingers or a paper towel; the skins should come off effortlessly.
5. Slice the peeled beets into thick rounds or wedges, as you prefer.
6. In a large bowl, toss the beet slices with olive oil, brown sugar, salt, pepper, and thyme until evenly coated. The brown sugar will start to melt and stick to the beets, forming a beautiful glaze.
7. Spread the coated beets on a parchment-lined baking sheet in a single layer.
8. Roast uncovered for another 15-20 minutes, stirring once halfway through. You’re looking for the sugar to caramelize and the edges of the beets to turn slightly crispy.
9. Remove from the oven and, if desired, drizzle with a tablespoon of balsamic vinegar to add a bright contrast to the sweetness.
10. Serve warm or at room temperature. This dish tastes even better the next day, when the flavors have had time to meld.

One of my favorite memories is making this recipe with Olivia and Isabella on quiet Sunday afternoons. Their eyes light up when they see the glossy, ruby-red beets come out of the oven, and it’s a joy to pass down this simple tradition that feels so deeply connected to our family roots.