Hearty Roasted Winter Vegetables

Products in this Recipe:
Beets
Mushrooms
Squash
Brussels Sprouts
Prep time:
6 min.
Cook time:
45 min.
Total time:
51 min.
Yield:
6 Servings
Ingredients (Paragraphs)
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. salt
0.125 tsp. pepper
Directions

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.

More Healthy Meals

Beet & Corn Salad

Drain beets, reserving 2 tablespoons liquid.

Beet & Fennel Salad

Cut off stem and leaves of fennel; reserve leaves. Cut bulb in half lengthwise; remove and discard core.

Beets & Onions Vegetable Medley

Heat oil in large skillet over medium heat. Cook and stir garlic 1 minute.

French Style Potato Salad

Gently combine potatoes, beans and olives in a serving bowl.

Southwestern Chicken

Cook chicken in butter in large skillet 5 to 6 minutes on each side or until no longer pink.

Sunshine Salsa

In a large bowl, mix together Peach Slices, Whole Kernel Corn, Organic Black Beans, lime juice, lime zest, jalapeño,