Hearty Roasted Winter Vegetables
Hearty Roasted Winter Vegetables
| Ingredients |
| 1 (15.0 oz.) can or (16.0 oz.) jar of Whole Pickled Beets, drained |
| 1 small red onion, cut into 12 wedges |
| 2 cups baby Portobello mushrooms, stems trimmed |
| 2 cups butternut squash, peeled, seeded, and cut into 3/4-inch chunks |
| 2 cups brussel sprouts, ends trimmed and halved |
| 3 tbsp. olive oil |
| 1 clove garlic, finely chopped |
| 2 tsp. fresh rosemary, chopped |
| 2 tsp. fresh thyme, chopped |
| 1/4 tsp. salt |
| 1/8 tsp. pepper |
| Preheat oven to 400oF. Place all vegetables except brussel 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 brussel sprouts; stir and continue to roast until vegetables are tender and brown (about 30 to 35 minutes) stirring once. Adjust salt and pepper to taste. |
| Makes 6 servings |