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Hearty Roasted Winter Vegetables

Hearty Roasted Winter Vegetables

Course Side Dish


  • 1 jar Aunt Nellie’s Whole Pickled Beets, drained
  • 1 small red onion, cut into 12 wedges
  • 2 c baby portobello mushrooms, cleaned and stems trimmed
  • 2 c butternut squash, peeled, seeded and cut into 3/4-inch chunks
  • 3 Tbsp olive oil
  • 1 clove garlic, finely chopped
  • 2 tsp chopped fresh rosemary
  • 2 tsp chopped fresh thyme
  • ¼ tsp salt
  • tsp pepper
  • 2 c 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.