Roasted beets, carrots and Brussels sprouts

SmartPoints® value per serving
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

Uncooked carrot(s)

4 medium, peeled, cut into 3-inch batons

Uncooked Brussels sprouts

2 cup(s), halved if large

Extra virgin olive oil

2 Tbsp, divided

Kosher salt

3 pinch, divided (or to taste)

Black pepper

3 pinch, divided (or to taste)


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