A cozy, colourful medley of winter vegetables, this dish features roasted beets, brussels sprouts, and carrots, brought together with a touch of honey and olive oil. A sprinkle of thyme and a handful of toasted nuts or some dried cranberries take this dish to the next level, making it perfect for the holiday table.
Ingredients:
- 3 medium beets, peeled and cut into wedges
- 2 cups brussels sprouts, halved
- 3 large carrots, peeled and halved lengthwise
- 2 tbsp olive oil
- 1 tbsp honey (or maple syrup for a vegan option)
- 1 tsp balsamic vinegar (optional, for depth of flavour)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp dried thyme or fresh thyme sprigs (optional, for depth of flavour)
- 1/4 cup toasted walnuts, pecans, pumpkin seeds or dried cranberries (optional, for garnish)
Instructions:
- Preheat your oven to 400°F. Line a large baking sheet with parchment paper or foil for easy cleanup.
- In a large mixing bowl, combine the beets, brussels sprouts, carrots. Drizzle with olive oil, honey, and balsamic vinegar (if using). Add salt, pepper, and thyme, then toss everything together to coat evenly.
- Spread the vegetables out in a single layer on the prepared baking sheet.
- Roast for 35-40 minutes, stirring halfway through, until the vegetables are tender and caramelized. Beets may take slightly longer, so check for doneness with a fork.
- Transfer the roasted vegetables to a serving platter and sprinkle with optional garnishes, and serve warm.
