Prep 15 mins
Cook 1 hr 40 mins
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 hand...in the photos I posted, I added turnips and squash.
- 4 medium beets
- 3 tablespoons olive oil
- 1 1⁄2 lbs carrots
- 1 1⁄2 lbs Brussels sprouts
- 8 large garlic cloves, left unpeeled
- 1⁄2 teaspoon salt, plus more
- salt, to taste
- 1⁄4 teaspoon fresh ground black pepper, plus more
- fresh ground black pepper, to taste
- 1 tablespoon chopped fresh thyme
- Preheat the oven to 375 degrees.
- 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.
- 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.
- 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.
- 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 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.
why do you leave the garlic unpeeled? ... please let me know... thank you for your lovely recipe...
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!
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