Hearty Roasted Winter Vegetables
Course
Side Dish
Cuisine
American
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
Instructions
Heat oven to 400 degrees.
Place beets, onion, mushrooms, and squash on rimmed 15-1/2- x 10-1/2 x 1-inch baking sheet; drizzle with olive oil.
Add garlic, rosemary, thyme, 1/4 teaspoon salt, and 1/8 teaspoon pepper; toss to coat.
Roast 15 minutes
. Add Brussels sprouts, stir, and continue to roast until vegetables are tender and browned, about 30–35 minutes, stirring once.
Adjust salt and pepper, to taste, if desired.