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Hearty Roasted Winter Vegetables Recipe

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This recipe for Hearty Roasted Winter Vegetables, by , is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Joyce Manwiller

Category:
Category:

Ingredients:  
Ingredients:  
1 jar (16 oz) 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 in chuncks
3 Tbsp olive oil
1 clove garlic, finely chopped
2 tsp chopped fresh rosemary
2 tsp chopped fresh thyme
1/4 tsp salt, plus additional, to taste
1/8 tsp pepper, plus additional, to taste
2 cups Brussels sprouts, ends trimmed and scored with a cross

Directions:
Directions:
1. Heat oven to 400 F. Place beets, onions, mushrooms and squash on rimmed 151/2 -by101/2-by-1 inch baking dish, drizzle with olive oil. Add garlic, rosemary, thyme, salt and pepper, toss to coat. Roast 15 minutes.
2. 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.

Number Of Servings:
Number Of Servings:
6

 

 

 

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