Roasted Winter Veggies

Great side dish for your winter festivities. Bring it to your next holiday party or make a large batch for meal prep for the week. Either way, great way to get in seasonal vegetables!

Roasted Winter Veggies
(serves 8-10)

2 medium red beets, scrubbed
2 medium yellow beets, scrubbed
2 lb. baby Yukon gold, fingerling, or tricolor potatoes, scrubbed and halved if large
2 large yellow onions, cut into 1? wedges
1?2 cup olive oil
Kosher salt and freshly ground black pepper, to taste
1 lb. Brussels sprouts, trimmed and halved
2 large parsnips, peeled and cut into 1? pieces
1 tbsp. finely chopped rosemary
1 tbsp. finely chopped thyme

Heat oven to 400?. Wrap red and yellow beets separately in aluminum foil and place in a 9? ? 13? baking dish; bake until tender, about 1 hour. Let beets cool slightly, then unwrap, peel, and cut into 1? pieces. Transfer to a large bowl and cover with plastic wrap; keep warm.

Toss potatoes and onions with half the oil, salt, and pepper on a baking sheet. On another baking sheet, toss remaining oil, Brussels sprouts, parsnips, salt, and pepper. Bake until vegetables are golden and tender, 45 minutes to 1 hour; transfer to bowl with beets. Stir in rosemary, thyme, salt, and pepper.


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