Everyone in my family enjoys cooking, and we all have our different styles. My brother insists on adding butter and cream to everything. My SIL makes the best comfort foods. My mom holds the key to our family classics. And my dad, of course, can cook a steak that will turn a vegetarian straight.
So when it comes to Thanksgiving, we all pitch in and quickly offer up our specialities. I was the last to sign up and noticed there were no veggies to be found anywhere in our feast of foods, which didn't surprise me too much. I don't know if my family was counting on me for that, or if they simply didn't mind the absence of veg. Regardless, I consider veggies to be somewhat of a specialty for me, so I'm glad I was left with no other options!
Roasted vegetables are simply the best. They get sweet, caramelized, and soft with crispy edges. And the natural flavors aren't masked by an overload of seasonings. You just need a little olive oil or butter, salt and pepper.
This particular combination of brussels, beets and carrots was festive and so beautiful! And it kind of tastes like candy.
roasted brussels, beets & carrots
Prep time: 30 mins
Cook time: 40 mins
Total time: 1 hour 10 mins
- 3 cups carrots, cubed
- 3 cups brussels (if fresh - cut in half, if frozen - keep them whole. Definitely recommend fresh!)
- 2 cups beets, cubed
- 1/3 stick butter
- 2 tbsp dried rosemary
- salt & pepper
- Preheat oven to 450.
- Combine carrots and brussels in one bowl, and beets in another. You want to keep the beets separate until they're finished cooking so they won't stain the other veggies. Make sure all the veggies are about the same size for even cooking.
- In a small bowl, melt the butter and stir in the rosemary. Pour over all the veggies and stir.
- Put the carrots and brussels in one pan, and beets in another. Add both pans to the oven and roast for 40 minutes.
- Once it's done, stir all the veggies into one big pretty bowl and serve!