Jewel Roasted Vegetables

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Picture of Jewel Roasted Vegetables Recipe 1 Video | Photo: Jewel Roasted Vegetables Recipe
Rated 5 stars out of 5
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Total Time:
2 hr 10 min
Prep
25 min
Inactive
5 min
Cook
1 hr 40 min
Yield:
6 servings (serving size 1 1/3 cups)
Level:
Easy
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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 freshly chopped thyme leaves

Directions

Preheat the oven to 375 degrees F.

Put the beets into a small baking dish and rub them with 1 tablespoon of oil. Cover the dish with foil and put into the oven for 30 minutes.

In the meantime, peel and cut the carrots into 1-inch pieces, trim the Brussels sprouts and halve them lengthwise, and peel the garlic cloves. Put the carrots, Brussels sprouts and garlic cloves into a large baking dish and toss with the remainder of the oil. Sprinkle with salt and pepper.

After the beets have been cooking for 30 minutes add the large pan of vegetables to the oven and cook everything for 1 hour more, stirring the vegetable mixture once or twice.

Remove the beets from the oven and transfer them to a cutting board to cool. Stir the thyme into the carrot and Brussels sprouts mixture and let it continue to cook for another 10 minutes while the beets are cooled and cut. When the beets are cool enough to handle, about 5 minutes, peel them and cut them into 1-inch pieces. Remove the other vegetables from the oven, toss with the beets, season with salt and pepper, to taste, and serve.

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Newest Ratings and Reviews

Read all 18 reviews

  • on September 20, 2012

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    I loved this dish! And this chef! So, it doesn't surprise me that I loved this vegetable dish also. However, I had some homemade pickled beets that I used instead of what the recipe called for. But, I will make it again as instructed. To cut down on prep time again, I bought a 2 lb. bag of baby carrots. The cost to buy whole carrots versus the baby, pre-peeled is not significant in my opinion. Overall, this dish is perfect simple and easy! May make it for Thanksgiving.

    One other thing...for some reason I got confused with the written instructions. Found the video easier to follow.

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  • on November 22, 2011

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    The veggies tasted great! I'd never had brussels sprouts before and found pickled beets to just be so so. These were flavorful and very tasty. My only complaint is that I think my oven cooks hot. They were a little past done with about 10 minutes to spare on the cooking time. The garlic was crisp and the brussels sprouts would have been burnt had I left them in for the full cooking time. Knowing this for the future, I will definitely make them again but reduce the time by a few. Otherwise great!

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  • on February 24, 2011

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    These vegetables were so delicious, roasting is so easy and produces great taste...

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Nutrition Facts

Nutritional Analysis
per Serving
 
Calories
190
 
Total Fat
7.5g
 
Saturated Fat
1g
 
Monounsaturated Fat
5.5g
 
Polyunsaturated Fat
1g
 
Cholesterol
0mg
 
Sodium
345mg
 
Protein
6g
 
Carbohydrates
28g
 
Fiber
9g
 

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