Name: Hearty Roasted Winter Vegetables
Ingredients: 1 jar whole pickled beets (drained, 16 oz); 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 in chunks); 3 Tbsp olive oil; 1 clove garlic (finely chopped); 2 tsp chopped fresh rosemary; 2 tsp chopped fresh thyme; 1/4 tsp salt (plus additional, to taste (optional)); 1/8 tsp pepper (plus additional, to taste (optional)); 2 cups Brussels sprouts (ends trimmed and scored with cross-cut); 2 cups Brussels sprouts (ends trimmed and scored with cross-cut)

Hearty Roasted Winter Vegetables

Course

Side Dish

Cuisine

American

Servings

Ingredients

1 jar whole pickled beets drained, 16 oz
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 in chunks
3 Tbsp olive oil
1 clove garlic finely chopped
2 tsp chopped fresh rosemary
2 tsp chopped fresh thyme
1/4 tsp salt plus additional, to taste (optional)
1/8 tsp pepper plus additional, to taste (optional)
2 cups Brussels sprouts ends trimmed and scored with cross-cut
2 cups Brussels sprouts ends trimmed and scored with cross-cut