Big-batch roasted vegetables
This colourful veggie assortment features Brussels sprouts, butternut squash, golden beets, turnips, and red onion. It’s a handy recipe to make and keep on hand for a few days, as you can serve it as a side dish, or enjoy it on a grain bowl or fall salad; you can also stir the veggies into a stir-fry at the last minute, just long enough to reheat them. Because beets often take much longer than the other veggies to cook, we give them a head start in the microwave.
Uncooked Brussels sprouts
1 pound(s), halved
Uncooked butternut squash
1 pound(s), peeled and cubed
1 pound(s), peeled and cut into wedges
Uncooked red onion(s)
1 medium, peeled and cut into wedges
- Preheat the oven to 425°F with 1 oven rack in the lower third of the oven and the other rack in the upper third. Coat 2 large sheet pans with cooking spray.
- Peel the beets and cut into wedges. In a medium microwave-safe bowl, combine the beets and 2 tbsp water. Cover and microwave on High for 3 minutes. Uncover and drain.
- Divide the beets, Brussels sprouts, butternut, turnips, and onion wedges evenly between the 2 pans. Coat the vegetables with cooking spray. Sprinkle the salt and pepper evenly over the vegetables; tuck 4 thyme sprigs into each pan. Roast for 15 minutes. Stir the vegetables, rotate the pans, and roast until the vegetables are tender and starting to brown, about 10 more minutes.
- Serving size: 1 cup