Try some versatile roasted vegetables
Published on 5/20/2008
(Family Features) Spice up mealtime with a tasty and versatile roasted vegetable side dish. Roasting is an easy cooking method that enhances the flavor of the vegetables and fills the house with the enticing aroma of home cooking.
Hearty Roasted Winter Vegetables features red onion wedges, baby Portobellos, butternut squash and Brussels sprouts plus Aunt Nellie's Whole Pickled Beets, all accented with fresh herbs and garlic. The jarred beets are much easier to work with than their fresh counterparts.
With Aunt Nellie's, the cooking, peeling and pickling are done for you. And they're truly delicious when roasted. The tanginess of the beets adds a delicious new dimension to the flavor profile.
While this simple accompaniment is easy enough for a weeknight dinner, it's also appropriate to serve to guests when entertaining. The colorful Brussels sprouts, deep yellow squash and red beets make an impressive presentation.
This versatile side dish inspires great meal combinations, too. Hearty Roasted Winter Vegetables complements savory beef pot roast, a simple roast chicken or even cheesy polenta -- the dinner possibilities are endless!
Visit www.senecafoods.com to learn more.
Hearty Roasted
Vegetables
Preparation time: 10 minutes
Cooking time: 45 to 55 minutes
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
Preheat oven to 400 degrees. 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.
Makes 6 servings (about 3/4 cup each).
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.
All materials courtesy of Aunt Nellie's® Beets (Seneca Foods Corporation) and Family Features
