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    You are in: Home / Recipes / Jewel Roasted Vegetables Recipe
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    Jewel Roasted Vegetables

    Jewel Roasted Vegetables. Photo by FLKeysJen

    1/3 Photos of Jewel Roasted Vegetables

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 55 mins

    15 mins

    1 hr 40 mins

    FLKeysJen's Note:

    This sweet and savory dish is from "The Food You Crave" book by Ellie Krieger. She's the host of the Food Network's "Healthy Appetite" show. You can add or subtract whatever veggies you like or have on the photos I posted, I added turnips and squash.

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    Serves: 6


    1 1/3 c ...

    Units: US | Metric


    1. 1
      Preheat the oven to 375 degrees.
    2. 2
      Put the beets into a small baking dish and rub them with one tablespoon of the oil. Cover the dish with aluminum foil and roast for 30 minutes.
    3. 3
      White 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 two tablespoons oil. Sprinkle with salt and pepper.
    4. 4
      After the beets have been cooking for 30 minutes, add the large pan of vegetables to the oven separately, and cook everything for one hour more, stirring the vegetable mixture once or twice.
    5. 5
      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.
    6. 6
      When the beets are cool enough to handle, after about five 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.

    Ratings & Reviews:

    • on December 13, 2010

      why do you leave the garlic unpeeled? ... please let me know... thank you for your lovely recipe...

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    • on September 30, 2009


      So good! I just threw all my veggies together along with butternut squash and used rosemary instead of thyme. I roasted at 400 for 35 minutes then turned the oven up to 450 for the last 25 minutes. They were fabulous!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 20, 2008


      I made this to serve 20 for a multi-course dinner, and it was wonderful! Of course I can't leave a recipe entirely alone, so changed a few things. I didn't have fresh thyme, so left it out. I also had heavy garlic flavors in my main dish, so chose to leave that out of this side. And, I peeled and cubed my beets and roasted them in the same way as the carrot chunks. I used both red and golden beets. This was absolutely delicious, elegant, and gorgeous on the plate. I will make this over and over again! Thanks, Jen! Made for PAC Spring 2008

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Jewel Roasted Vegetables

    Serving Size: 1 (272 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 169.5
    Calories from Fat 69
    Total Fat 7.6 g
    Saturated Fat 1.1 g
    Cholesterol 0.0 mg
    Sodium 322.6 mg
    Total Carbohydrate 24.0 g
    Dietary Fiber 6.9 g
    Sugars 10.0 g
    Protein 4.8 g

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