Jewel Roasted Vegetables Recipe | Ellie Krieger
Level: Simple
Yield: 6 servings (about 1 1/3 cups per serving)
Nutrition per serving: 190 calories | Total Fat: 7.5g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 345mg | Carbohydrates: 28g | Dietary Fiber: 9g | Protein: 6g
Total Time: 2 hours 10 minutes (Preparation: 25 minutes; Inactive: 5 minutes; Cooking: 1 hour 40 minutes)
Ingredients
- 4 medium beets
- 3 tablespoons olive oil, divided
- 1 1/2 pounds carrots
- 1 1/2 pounds Brussels sprouts
- 8 large garlic cloves
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon fresh thyme leaves, chopped
Directions
- Preheat the oven to 375F.
- Place the beets in a small baking dish and coat with 1 tablespoon olive oil. Cover with foil and bake for 30 minutes.
- While the beets roast, peel and chop the carrots into 1-inch pieces, trim and halve the Brussels sprouts, and peel the garlic. Put the carrots, Brussels sprouts, and garlic into a large roasting pan and drizzle with the remaining olive oil; season with salt and pepper.
- After the beets have roasted 30 minutes, add the roasting pan with the other vegetables to the oven and continue roasting for about 1 hour, stirring once or twice during cooking.
- Remove the beets from the oven and transfer to a cutting board to cool. Stir chopped thyme into the carrots and Brussels sprouts and roast for an additional 10 minutes while the beets cool. When beets are cool enough to handle (about 5 minutes), peel and dice into 1-inch cubes.
- Remove the vegetables from the oven, combine them with the diced beets, taste and adjust seasoning with salt and pepper if needed, then serve.
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