Jewel Roasted Vegetables
Recipe from Ellie Krieger, Cooking Channel
Ingredients:
- 4 medium beets
- 3 tablespoons olive oil, divided
- 1 1/2 lbs. carrots
- 1 1/2 lbs. 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. Serves 6.
With jewel roasted veggies gracing your table, you have a great start to a delicious feast. Round out the menu with these mouth-watering dishes using ingredients fresh from the Market and you will have a meal worthy of the holiday!
Stuffed Sweet Potatoes with Sweet & Spicy Walnuts
Creamy Cauliflower and Parsnip Soup
Cheesy Mushroom and Broccoli Casserole
Brussels Sprouts, Kale, and Celery Root Gratin
Apple and Onion Stuffin’ Muffins
Roasted Butternut Squash Salad with Warm Cider Vinaigrette
Four and Twenty Blackbirds Salted Caramel Appel Pie
