Roasted Beets, Carrots, and Brussels Sprouts
2
Points®
Temps total: 1 h 30 min • Préparation: 15 min • Cuisson: 1 h 15 min • Portions: 6 • Difficulté: Facile
This trio of roasted fall vegetables - often referred to as jewel veggies - is as beautiful as it is tasty. Since the beets take longer to cook, they go in the oven first so that all the vegetables are ready to be plated at the same time. Though the veggies are great as is, rosemary or thyme would be flavourful additions. You can also add a drizzle of balsamic vinegar and crumbled soft goat cheese for a bit of brightness and creaminess.
Ingrédients
Cooking spray
4 spray(s)
Beets
6 medium, red and/or golden, peeled, cut into bite-size pieces
Carrots
4 medium, peeled, cut into 3-inch batons
Brussels sprouts
2 cup(s), halved if large
Extra virgin olive oil
2 tbsp(s), divided
Kosher salt
3 pinch(es), divided (or to taste)
Black pepper
3 pinch(es), divided (or to taste)
Rosemary
1 tbsp(s), optional, for garnish
Instructions
1
Preheat the oven to 375°F. Coat a small baking dish and a large sheet pan with cooking spray.
2
Place the beets in small baking dish; toss them with 2 tsp oil and a pinch each of salt and pepper (add sliced garlic, if desired). Roast, stirring once, for 30 minutes.
3
Meanwhile, toss the carrots and Brussels sprouts with the remaining 4 tsp oil and salt and pepper to taste (add sliced garlic, if desired). Place everything on the sheet pan.
4
After the beets have been cooking for about 30 minutes, place the sheet pan in the oven. Continue to roast all the vegetables until tender, stirring once or twice, about 40-50 minutes more.
5
Arrange the vegetables on a serving platter or toss in a serving bowl, and garnish with rosemary, if desired.
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