Jewel Roasted Vegetables

Came in November James Beard Foundation Newsletter (Adapted from The Food You Crave by Ellie Krieger) Requires two separate baking dishes - cooking time is roughly 2 hours, plus prep.

Jewel Roasted Vegetables

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  • Prep Time


  • Total Time


  • Servings



  • 4

    medium beets

  • 3

    tablespoons olive oil

  • lbs of carrots

  • lbs brussels sprouts

  • 8

    large garlic cloves, left unpeeled

  • ½

    teaspoon salt, extra to taste

  • ¼

    teaspoon freshly ground pepper, plus extra to taste

  • 1

    tablespoon of chopped fresh thyme


Preheat oven to 375 degrees. Put the beets in a small baking dish, rub with 1 tablespoon of oil. Cover the dish with foil and roast for 30 minutes. While beets are roasting, peel and cut the carrots into one inch rounds, trim the brussel sprouts and cut them in half lengthwise. Put the carrots, sprouts, and garlic cloves in a large baking dish and toss with the remaining oil. Sprinkle with salt and pepper. After the beets have been cooking for 30 minutes add the large pan of vegetables to oven separately and cook everything for one hour more, stirring the vegetable mixture once or twice. Remove the beets from the oven and transfer to a cutting board to cool. Stir the thyme into the carrots and brussel sprout mixture and continue to cook for another 10 minutes while the beets are cut and cool. When the beets are cool enough to handle, (after about 5 minutes), peel and cut into one inch chunks. Remove he other vegetables from the oven, toss with the beets, season with salt and pepper and serve.


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