Skip to main content

Hearty Roasted Winter Vegetables

Hearty Roasted Winter Vegetables

Prep time:
6 min.
Cook time:
45 min.
Total time:
51 min.
Yield:
6 Servings
Ingredients
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

More Healthy Meals

Bean Salad Stuffed Tomatoes

Drain Bean Salad, reserving 2 tablespoons liquid.

Beet Gazpacho

Place all ingredients except salt and pepper in blender. Blend until smooth.

Ham Potato Salad Casserole

Preheat oven to 350oF. Combine all ingredients into casserole dish and heat 30 - 35 minutes.

Lime & Cumin Chicken Tenders

For marinade, mix together 1/3 cup lime juice, oil, garlic, cumin, salt and pepper in large bowl.

Parmesan Wax Beans

In saucepan, sauté celery and onion in 2 tbsp. of butter; remove from heat and blend in flour.

Pickled Beet "Cobb" Salad Supreme

Divide lettuce evenly among four individual serving plates or bowls.