Description
A recipe for Hearty Roasted Winter Vegetables

Ingredients

• 1 jar (16 ounces) Aunt Nellie's Whole Pickled Beets
  
• 1 small red onion, cut into 12 wedges
  
• 2 cups baby Portobello mushrooms, cleaned and stems trimmed
  
• 2 cups cubed (3/4-inch) peeled, seeded butternut squash
  
• 2 cups Brussels sprouts, ends trimmed and scored with a cross cut
  
• 3 tablespoons olive oil
  
• 1 clove garlic, finely chopped
  
• 2 teaspoons chopped fresh rosemary
  
• 2 teaspoons chopped fresh thyme
  
• 1/4 teaspoon salt
  
• 1/8 teaspoon pepper

Preparation
Preparation Time: 10 minutes | ooking Time: 45 to 55 minutes

1. Preheat oven to 400°F. Place all vegetables except Brussels sprouts on a rimmed baking sheet (15-1/2 x 10-1/2 x 1-inch) and drizzle with olive oil; add garlic, rosemary, thyme, salt and pepper and toss to coat. Roast in the oven 15 minutes. Add Brussels sprouts, stir and continue to roast until vegetables are tender and lightly browned, about 30 to 35 minutes more, stirring once. Adjust salt and pepper to taste.

Nutrition
Nutrition information per serving (1/6 of recipe): 166 calories; 25 g carbohydrate; 3 g protein; 7 g fat; 489 mg sodium; 0 mg cholesterol; 3 g dietary fiber; 1.2 mg iron; less than 1 mg thiamin; 5200 IU Vitamin A; 18 mg Vitamin C.

Serves
Makes 6 servings (about 3/4 cup each).

Variations
no information available