Roasted Beets, Carrots, and Brussels Sprouts



Total Time: 1 hr 30 min
Prep: 15 min
Cook: 1 hr 15 min
Serves: 6
Easy


This trio of roasted fall vegetables - often referred to as jewel veggies - is as beautiful as it is tasty. Since the beets take longer to cook, they go in the oven first so that all the vegetables are ready to be plated at the same time. Though the veggies are great as is, rosemary or thyme would be flavorful additions. You can also add a drizzle of balsamic vinegar and crumbled soft goat cheese for a bit of brightness and creaminess.
Ingredients
  • 4 sprays cooking spray
  • 6 medium uncooked beets, red and/or golden, peeled, cut into bite-size pieces
  • 4 medium uncooked carrots, peeled, cut into 3-inch batons
  • 2 cups uncooked Brussels sprouts, halved if large
  • 2 tbsp extra virgin olive oil, divided
  • 3 pinches kosher salt, divided (or to taste)
  • 3 pinches black pepper, divided (or to taste)
  • 1 tbsp Rosemary, optional, for garnish

Instructions
  1. Preheat oven to 375°F. Coat a small baking dish and a large sheet pan with cooking spray.
  2. Place beets in small baking dish; toss with 2 tsp oil and a pinch each salt and pepper (add sliced garlic, if desired). Roast in oven, stirring once, 30 minutes.
  3. Meanwhile, toss carrots and Brussels sprouts with remaining 4 tsp oil and salt and pepper to taste (add sliced garlic, if desired).
  4. Place sheet pan in oven after beets have been cooking for about 30 minutes. Continue to roast all vegetables until tender, stirring once or twice, about 40-50 minutes more.
  5. Arrange vegetables on a serving platter or toss in a serving bowl, and garnish with rosemary, if desired.
  6. Serving Size: 1/6th of vegetables. Enjoy!