Hearty Roasted Vegetables
Ingredients
- 1 jar Aunt Nellie’s Whole Pickled Beets 16 ounces, drained
- 1 medium red onion cut into
- 10 wedges
- 2 cups baby portobello
- mushrooms cleaned and
- stems trimmed
- 2 cups butternut squash pieces
- 3/4-inch pieces
- 2 cups Brussels sprouts ends
- trimmed and scored with
- a cross cut
- 3 tablespoons olive oil
- 1 clove garlic finely chopped
- 2 teaspoons chopped fresh
- rosemary
- 2 teaspoons chopped fresh
- thyme
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Instructions
- Preheat oven to 400°F. Place all vegetables except Brussels sprouts on a rimmed baking sheet (15 1/2 x 10 1/2 x 1-inch) and drizzle with olive oil. Add garlic, rosemary, thyme, salt and pepper; toss to coat. Roast in oven 15 minutes.
- Add Brussels sprouts; stir and continue to roast until vegetables are tender and browned, about 30 minutes, stirring once. Adjust salt and pepper to taste.