Activity time:15 minutes
total time:2 hours 15 minutes
Serving:8-12 (for 8 cups)
This is also a very easy dish to make. The only problem is roasting vegetables like beets, pearl onions, carrots, and brussels sprouts separately to make sure each is thoroughly cooked before being sprinkled with fresh thyme and coated with balsamic vinegar. It is necessary to warm them together.
Luckily, the initial roasting is done mostly unattended, but it can be done a few days in advance. However, you can also take a shortcut by purchasing peeled and roasted beets, which are sold in vacuum-sealed packages in the produce section of the market.
When ready to serve, arrange the roasted vegetables on a baking sheet with thyme, balsamic vinegar, salt and pepper, and roast until warm all over and nicely glossy. Conveniently, this step can be done at the temperature your oven is set to for serving other dishes (ranging from 350-425 degrees). If the timing is not right, normal temperature is OK.
It’s a festive, colorful, fresh and flavorful side that’s effortless to make and eat. Now that’s something to be grateful for.
Simple luxury grilled vegetables
Get ahead: Vegetables can be roasted according to the instructions below up to 3 days in advance and refrigerated in an airtight container.
Storage: Refrigerate leftovers for up to 3 days.
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- 3 medium beets (about 12 ounces total), trimmed and scraped
- 4 tbsp olive oil
- 1 bag (14 oz) frozen pearl onions, thawed and patted dry
- 1 teaspoon fine salt, divided
- 1 1/2 pounds carrots, scrubbed and cut into 1-inch thick slices on the bias
- 1 1/2 pounds Brussels sprouts, trimmed and cut in half
- 3 tablespoons balsamic vinegar
- 1 tablespoon chopped fresh thyme
- 1/2 teaspoon freshly ground black pepper
Place rack in middle of oven and preheat to 400 degrees.
Rub the beets with a tablespoon of oil and wrap in a large piece of foil. Place the wrapped beets in a baking dish or rimmed baking sheet and roast for about 1 hour or until the beets are easily pierced with a knife. to peel off the skin. Cut beets into 1-inch pieces. Use immediately or refrigerate until needed.
On a large rimmed baking sheet, combine the onions with 1 tablespoon oil, season with 1/4 teaspoon salt, and toss to coat. Roast for 20 minutes.
Meanwhile, place carrots and Brussels sprouts in separate bowls, and toss each with 1 tablespoon oil and 1/4 teaspoon salt. After 20 minutes, add the carrots to the baking sheet along with the onions, and place the brussels sprouts onto another baking sheet. Cook both sheets of vegetables for about 25 minutes, or until firm, tender and nicely browned. Cook. Use immediately or refrigerate until needed.
When ready to serve, place rack in center of oven and preheat to 400 degrees (see note). Transfer all roasted vegetables to a large rimmed baking sheet or large baking sheet. Lightly toss with balsamic vinegar and thyme and remaining 1/4 teaspoon salt and pepper and heat for about 10 minutes or until warm.
Note: Roasted vegetables can be finished at any temperature between 350 and 425 degrees, depending on what else you are roasting. Add or subtract a few minutes from the cooking time accordingly.
Based on 12 per serving (2/3 cup)
Calories: 112; Total Fat: 7 g; Saturated Fat: 1 g; Cholesterol: 0 mg;
This analysis is an estimate based on available ingredients and this formulation. It is not a substitute for the advice of a nutritionist or nutritionist.
By cookbook author and registered dietitian Ellie Krieger.
Tested by Olga Massov.email a question to voraciously@washpost.com.
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