Roasted Beets, Carrots and Brussels Sprouts

Roasted Beets, Carrots & Brussels Sprouts

Total Time
1 hr 30 min
15 min
1 hr 15 min
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.


Cooking spray

4 spray(s)

Uncooked beets

6 medium, red and/or golden, peeled, cut into bite-size pieces


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)


1 Tbsp, optional, for garnish


  1. Preheat the oven to 375°F. Coat a small baking dish and a large sheet pan with cooking spray.
  2. Place the beets in small baking dish; toss them with 2 tsp oil and a pinch each of salt and pepper (add sliced garlic, if desired). Roast, stirring once, for 30 minutes.
  3. Meanwhile, toss the carrots and Brussels sprouts with the remaining 4 tsp oil and salt and pepper to taste (add sliced garlic, if desired).
  4. After the beets have been cooking for about 30 minutes, place the sheet pan in the oven. Continue to roast all the vegetables until tender, stirring once or twice, about 40-50 minutes more.
  5. Arrange the vegetables on a serving platter or toss in a serving bowl, and garnish with rosemary, if desired.
  6. Serving size: 1/6th of vegetables