Roasted Beets, Carrots & Brussels Sprouts
2
Points®
Total Time
1 hr 30 min
Prep
15 min
Cook
1 hr 15 min
Serves
6
Difficulty
Easy
This trio of roasted fall vegetables - often referred to as jewel veggies - is as beautiful as it is tasty. Since the beets take longer to cook, they go in the oven first so that all the vegetables are ready to be plated at the same time. Though the veggies are great as is, rosemary or thyme would be flavorful additions. You can also add a drizzle of balsamic vinegar and crumbled soft goat cheese for a bit of brightness and creaminess.
Ingredients
Cooking spray
4 spray(s)
Uncooked beets
6 medium, red and/or golden, peeled, cut into bite-size pieces
Carrots
4 medium, peeled, cut into 3-inch batons
Brussels sprouts
2 cup(s), halved if large
Extra virgin olive oil
2 Tbsp, divided
Kosher salt
3 pinch(es), divided (or to taste)
Black pepper
3 pinch(es), divided (or to taste)
Rosemary
1 Tbsp, optional, for garnish