Big-Batch Roasted Vegetables
0
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 8 • Difficulty: Easy
This colorful 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.
Ingredients
Cooking spray
6 spray(s)
Golden beet
1 pound(s)
Brussels sprouts
1 pound(s)
Uncooked butternut squash
1 pound(s)
Uncooked turnip
1 pound(s)
Red onion
1 medium
Kosher salt
1 tsp
Black pepper
½ tsp
Fresh thyme
8 sprig(s)
Instructions
1
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.
2
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.
3
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.
4
Serving size: 1 cup
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