Hearty Roasted Winter Vegetables


1 (16 oz.) jar

Whole Pickled Beets, well drained

1 small

red onion, cut into 12 wedges

2 cups

baby Portobello mushrooms, cleaned and stems trimmed

2 cups

butternut squash, peeled, seeded and cut into 3/4" chunks

2 cups

Brussels sprouts, ends trimmed and scored with a cross cut

3 tbsp.

olive oil

1 clove

garlic, finely chopped

2 tsp.

fresh rosemary, chopped

2 tsp.

fresh thyme, chopped

0.25 tsp.


0.125 tsp.



Original Recipe Makes 6 Servings

Preheat oven to 400oF. Place all vegetables except Brussels sprouts on a rimmed baking sheet (15-1/2 x 10-1/2 x 1-inch) and drizzle with olive oil; add garlic, rosemary, thyme, salt and pepper and toss to coat. Roast in oven 15 minutes. Add Brussels sprouts, stir and continue to roast until vegetables are tender and browned, about 30 to 35 minutes, stirring once. Adjust salt and pepper to taste.