Seneca Foods
Hearty Roasted Winter Vegetables
Versatile enough to be paired with a variety of main courses, this dish is ideal to bring to your next holiday potluck.
Hearty Roasted Winter Vegetables
Prep time: 10 minutes
Cook time: 45-55 minutes
Servings: 6
Ingredients
- 1 jar (16 ounces) Aunt Nellie's 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-inch chunks
- 3 tablespoons olive oil
- 1 clove garlic, finely chopped
- 2 teaspoons chopped fresh rosemary
- 2 teaspoons chopped fresh thyme
- 1/4 teaspoon salt, plus additional, to taste (optional)
- 1/8 teaspoon pepper, plus additional, to taste (optional)
- 2 cups Brussels sprouts, ends trimmed and scored with cross-cut
Directions
Heat oven to 400 F. Place beets, onion, mushrooms and squash on rimmed 15 1/2-by-10 1/2-by-1-inch baking sheet; drizzle with olive oil.
Add garlic, rosemary, thyme, 1/4 teaspoon salt and 1/8 teaspoon pepper; toss to coat. Roast 15 minutes.
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.
(article courtesy of Family Features and Seneca Foods)