Hearty Roasted Winter Vegetables
Ingredients
- 1 jar 16 ounces Aunt Nellie’s Whole Pickled Beets, drained
- 1 small red onion cut into 12 wedges
- 2 cups baby portobello mushrooms cleaned and stems trimmed
- 2 cups butternut squash peeled, seeded and cut into 3/4-inch chunks
- 3 tablespoons olive oil
- 1 clove garlic finely chopped
- 2 teaspoons chopped fresh rosemary
- 2 teaspoons chopped fresh thyme
- 1/4 teaspoon salt plus additional, to taste (optional)
- 1/8 teaspoon pepper plus additional, to taste (optional)
- 2 cups Brussels sprouts ends trimmed and scored with cross-cut
Instructions
- Heat oven to 400° F. Place beets, onion, mushrooms and squash on rimmed 15 1/2-by-10 1/2-by-1-inch baking sheet; drizzle with olive oil. Add garlic, rosemary, thyme, 1/4 teaspoon salt and 1/8 teaspoon pepper; toss to coat. Roast 15 minutes.
- Add Brussels sprouts, stir and continue to roast until vegetables are tender and browned, about 30-35 minutes, stirring once. Adjust salt and pepper, to taste, if desired.