Jewel Roasted Vegetables

serves 6, 1 1/3 cup each 5 points plus
Jewel Roasted Vegetables
Jewel Roasted Vegetables

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    medium beets

  • 3

    tbsp olive oil

  • 1 1/2

    pound carrots

  • 1 1/2

    pounds Brussels sprouts

  • 8

    large garlic cloves, left unpeeled

  • 1/2

    tsp. salt, plus more to taste

  • 1/4

    tsp. freshly ground black pepper, plus more to taste

  • 1

    tbsp chopped fresh thyme

Directions

Preheat oven to 375F. Put the beets into a small baking dish and rub them with 1 tbsp of the oil. Cover the dish with 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 remaining 2 tbsp oil. Sprinkle with salt and pepper. After the beets have been cooking 30 minutes, add large pan of vegetables to the oven separately, and cook for 1 hour more, stirring the mixture once or twice. Remove the beets from oven, let cool. Stir thyme into the vegetable mixture and lit it continue to cook for another ten minutes. When the beets are cool enough to handle, peel, then cut them into 1-inch chunks. Remove the other vegetables from the oven, toss with beets, season and serve.

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