Roasted Brussels Sprouts, Beets & Carrots
Recipe type: Vegetables
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
This caramelized roasted veggie medley is a colorful, nutritious and comforting vegetable side dish for the winter holidays and all winter long.
  • 3 large beets
  • 1 large purple onion
  • 2-3 garlic cloves
  • 2 Tbsp olive oil
  • 1 Tbsp brown sugar
  • 1 tsp sea salt
  • 1 pound brussels sprouts, trimmed and halved
  • Splash of olive oil
  • Dash of salt & pepper
  • 2-3 carrots, sliced on the diagonal
  1. Peel the beets and cut them into large chunks.
  2. Peel the onion and chop it into thin slices.
  3. Mince the garlic.
  4. Toss the beets, onions and garlic with the oil, sugar and salt in a glass baking dish.
  5. Bake the beets at 350 degrees for 30 minutes, stirring them after 15 minutes so that the beets cook evenly.
  6. While the beets begin cooking, prepare the brussels sprouts.
  7. Rinse them and trim off the end, removing any undesirable outer layer.
  8. Cut them in half and toss them in a medium-sized bowl with a splash of olive oil, and a dash salt and pepper. (You don't need much because they will mix with the caramelized juices of the beets.)
  9. Stir in the sliced carrots.
  10. After the beets have cooked for a half hour, increase the temperature of the oven to 400 degrees, remove the beets and toss in the brussels sprouts-carrot mixture.
  11. Return the pan to the oven and cook for an additional 30 minutes or until the vegetables are tender, stirring the veggies every 10 minutes or so.
  12. Serve the roasted veggies immediately.
Recipe by Itsy Bitsy Foodies at