Roasted Beets, Carrots, and Brussels Sprouts
We received a small bunch of young carrots and some beets in a CSA box and I was so excited! I LOVE beets. So much. They're not something I buy, really ever, but I have fond memories of enjoying them as a child. My dad liked them - so I remember mostly having them out of a can, dipped in mayonnaise. And loving them! I definitely prefer the fresh version, and oh my roasting them brings out their natural sweetness. They're pretty much like veggie candy. Yummmm...
This is such a wonderful mix of vegetables when roasted all together! A little sweetness from the carrots and beets, and lovely variations in texture. I love each of these vegetables on their own - together they're even extra special! Mix and match your veggies, roast them up, and enjoy!
Roasted Beets, Carrots, and Brussels Sprouts adapted from Gutsy By Nature
1 lb brussels sprouts, trimmed and sliced in half
1 bunch young carrots, ends trimmed
3 small / medium beets, peeled and diced small
Salt and Pepper
- Preheat oven to 400 degrees.
- Place all prepped vegetables on a large baking sheet. Drizzle with olive oil (about 1-2 TBS). Sprinkle generously with salt and pepper.
- Toss vegetables until evenly coated with seasoning and oil.
- Bake in the pre-heated oven for 20-25 minutes until tender; stir vegetables half way through roasting.