Recipe courtesy of Ellie Krieger
Print
Total:
2 hr 10 min
Prep:
25 min
Inactive:
5 min
Cook:
1 hr 40 min
Yield:
6 servings (serving size 1 1/3 cups)
Level:
Easy

Nutrition Info

Healthy
Total:
2 hr 10 min
Prep:
25 min
Inactive:
5 min
Cook:
1 hr 40 min
Yield:
6 servings (serving size 1 1/3 cups)
Level:
Easy

Nutrition Info

Healthy

Ingredients

  • 4 medium beets
  • 3 tablespoons olive oil, divided
  • 1 1/2 pounds carrots
  • 1 1/2 pounds Brussels sprouts
  • 8 large garlic cloves
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon freshly chopped thyme leaves

Directions

Watch how to make this recipe.

Preheat the oven to 375 degrees F.

Put the beets into a small baking dish and rub them with 1 tablespoon of oil. Cover the dish with foil and put into the oven for 30 minutes.

In the meantime, peel and cut the carrots into 1-inch pieces, trim the Brussels sprouts and halve them lengthwise, and peel the garlic cloves. Put the carrots, Brussels sprouts and garlic cloves into a large baking dish and toss with the remainder of the oil. Sprinkle with salt and pepper.

After the beets have been cooking for 30 minutes add the large pan of vegetables to the oven and cook everything for 1 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 sprouts 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, about 5 minutes, peel them and cut them into 1-inch pieces. Remove the other vegetables from the oven, toss with the beets, season with salt and pepper, to taste, and serve.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Rosemary Roasted Root Vegetables

Recipe courtesy of Bobby Deen

Roasted Vegetable Meatloaf with Balsamic Glaze

Recipe courtesy of Bobby Flay

Jeweled Roasted Carrots with Pomegranate and Mint

Recipe courtesy of Dean McDermott

Roasted Spring Vegetable Salad with Miso Butter and a Poached Egg

Recipe courtesy of Megan Palmer

Roasted Veggie Empanadas

Recipe courtesy of Yvan Lemoine

Roasted Vegetables

Recipe courtesy of Kelsey Nixon

On TV

Unwrapped 2.0

9:30am | 8:30c

Unwrapped 2.0

10am | 9c

Unwrapped 2.0

10:30am | 9:30c

Food: Fact or Fiction?

11:30am | 10:30c

Food: Fact or Fiction?

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Big Bad BBQ Brawl

3:30pm | 2:30c

Burgers, Brew & 'Que

4:30pm | 3:30c

Burgers, Brew & 'Que

5:30pm | 4:30c

Man Fire Food

6:30pm | 5:30c

Man Fire Food

7:30pm | 6:30c
On Tonight
On Tonight

Man's Greatest Food

8pm | 7c

Man Fire Food

9:30pm | 8:30c

Cheap Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Man Fire Food

1am | 12c

Man Fire Food

1:30am | 12:30c

Cheap Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here