1 Video | Photo: Jewel Roasted Vegetables Recipe
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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 18 reviews
By melodyfree
on September 20, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
By brit83
Bellingham, 87
on November 22, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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!
By marilinn1_9876188
Bozeman, MT
on February 24, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
These vegetables were so delicious, roasting is so easy and produces great taste...
Read all 18 reviews