Find Your Side for Holiday Entertaining
This recipe for Hearty Roasted Winter Vegetables featuring Aunt Nellie’s Whole Pickled Beets is an ideal side dish for holiday gatherings with enough to go ’round for everyone at the table. If you’re heading to a holiday potluck, it’s perfect for bringing along to share with the whole crew and versatile enough to be paired with a variety of main courses.
Hearty Roasted Winter Vegetables
Prep time: 10 minutes
Cook time: 45-55 minutes
1 jar (16 ounces) Aunt Nellie’s Whole Pickled Beets, drained
1 small red onion, cut into 12 wedges
2 cups baby portobello mushrooms, cleaned and stems trimmed
2 cups butternut squash, peeled, seeded and cut into 3/4-inch chunks
3 tablespoons olive oil
1 clove garlic, finely chopped
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
1/4 teaspoon salt, plus additional, to taste (optional)
1/8 teaspoon pepper, plus additional, to taste (optional)
2 cups Brussels sprouts, ends trimmed and scored with cross-cut
Heat oven to 400 F. Place beets, onion, mushrooms and squash on rimmed 15 1/2-by-10 1/2-by-1-inch baking sheet; drizzle with olive oil. Add garlic, rosemary, thyme, 1/4 teaspoon salt and 1/8 teaspoon pepper; toss to coat. Roast 15 minutes.
Add Brussels sprouts, stir and continue to roast until vegetables are tender and browned, about 30-35 minutes, stirring once. Adjust salt and pepper, to taste, if desired.
Source: auntnellies.com and READsalads.com.
Published with permission from RISMedia.