My Recipe Box

Jewel Roasted Vegetables


Serves 6

I call this recipe, excerpted from the cookbook The Food You Crave, Jewel Roasted Vegetables because the chunky colors look like gems on the plate: ruby red beets, deep orange carrots, and emerald Brussels sprouts.

  • 4 medium beets
  • 1-1/2 pounds carrots
  • 1-1/2 pounds Brussels sprouts
  • 8 large cloves garlic, left unpeeled
  • 3 tablespoons olive oil
  • 1 tablespoon chopped fresh thyme
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper, plus more to taste

Preheat the oven to 375°F.

Put the beets into a small baking dish and rub them with 1 tablespoon of the oil. Cover the dish with aluminum foil and roast for 30 minutes.

While the beets are roasting, peel and cut the carrots into 1-inch-thick rounds, and trim the Brussels sprouts and cut them in half lengthwise. Put the carrots, sprouts, and garlic cloves in a large baking dish and toss with the remaining 2 tablespoons oil. Sprinkle with salt and pepper. 

After the beets have been cooking for 30 minutes, add the large pan of vegetables to the oven separately, and cook everything for 1 hour more, stirring the vegetable mixture once or twice.

Remove the beets from the oven and transfer them to a cutting board to cool. Stir the thyme into the carrot and Brussels sprout mixture and let it continue to cook for another 10 minutes while the beets are cooled and cut. 

When the beets are cool enough to handle, after about 5 minutes, peel, then cut them into 1-inch chunks. Remove the other vegetables from the oven, toss with the beets, season with salt and pepper, and serve.

nutrition information (per serving):
Calories (kcal): 190, Fat (kcal): 7.5, Fat Calories (g): 67.5, Saturated Fat (g): 1, Protein (g): 6, Monounsaturated Fat (g): 5.5, Carbohydrates (mg): 28, Polyunsaturated Fat (mg): 1, Sodium (g): 345, Cholesterol (g): 0, Fiber (g): 9,

Photo: Christopher Hirsheimer

These roasted veggies are beautiful. I love Ellie's recipes because they are always both healthy and satisfying. During the cooler months when comfort food can way you down, we usually make a big batch of these and have with dinner then use the leftovers for the rest of the week to throw with any protein for a healthy lunch.

The first time I made this it came out perfect and so delicious. However, the second time I ended up with burnt Brussels Sprouts. I think that an hour works only if your sprouts are very large. Smaller sprouts should be done within 25-30 minutes at 375.

I made this for Christmas Dinner and it was very good. I didn't bother peeling the beets because the were so soft and tasted amazing.Will make this again.

What a great way to use the last beets and carrots from the garden. I've made this several times; family and friends love it! This has quickly become one of our favorites.

These are delicious

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