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