Jewel Roasted Vegetables

Jewel Roasted Vegetables
Photo by Christopher Hirsheimer


  • ¼ teaspoon freshly ground black pepper, plus more to taste
  • 3 tablespoons olive oil
  • 8 large cloves garlic, left unpeeled
  • 1 tablespoon chopped fresh thyme
  • 1-½ pounds carrots
  • ½ teaspoon salt, plus more to taste
  • 1-½ pounds Brussels sprouts
  • + 1 more ingredients
    • 4 medium beets

Preheat the oven to 375°F.Put the beets into a small baking dish and rub them with 1 tablespoon of the oil. Cover the dish with aluminum 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 hal...

View full recipe at Fine Cooking


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