Roasted Beets, Turnips, and Carrots

Roasting vegetables is my favorite way to prepare them. I usually just throw some olive oil, salt, and pepper on my vegetables and let them roast in the oven. Sometimes it’s nice to actually mix things up and throw in a few extra ingredients.

Roasted Root Vegetables

The sage is nice and earthy while the balsamic vinegar is just sweet enough. This recipe is great for any old day of the week or for a special occasion. Use any root vegetables that you have on hand. And remember to be careful while handling beets if you use them since they stain everything!

One Year Ago: Cherry M&M Chocolate Chip Oatmeal Cookies and Amazingly Blueberry-ey Blueberry Muffins
Two Years Ago: Colorful Cumin Quinoa Salad
Three Years Ago: Chinese Restaurant Almond Cookies

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Roasted Beets, Turnips, and Carrots

Yield: Serves 4-6

Ingredients:

3 red beets, peeled and cut into wedges
3 turnips, peeled, if desired, and cut into wedges
3 carrots peeled, cut into 1-inch chunks
4 Tbsp butter, melted
2 Tbsp chopped fresh sage
1 tsp salt
1/4 tsp freshly ground pepper
1 Tbsp balsamic vinegar

Directions:

Preheat an oven to 400°F.

Place the beets, turnip and carrots on a baking sheet. Pour the butter over the vegetables. Sprinkle with the sage, salt and pepper. Toss until the vegetables are coated, then spread in an even layer. Roast, stirring occasionally, about 30 minutes. Continue to roast, without stirring, until the vegetables are tender, 20 to 30 minutes longer.

Using a large spatula, transfer the vegetables to a serving bowl. Pour any remaining pan juices into a small bowl and whisk in the vinegar. Drizzle over the vegetables, toss and serve. Sprinkle with chopped fennel greens.

Recipe adapted from Cooking Melangery

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9 Responses to “Mustard Maple Brussels Sprouts”

  1. #
    1
    Shannon — November 20, 2013 at 9:01 pm

    ooh, i love a good brussels recipe, this one is definitely going on the top of my to-try list! and i’m totally with you on pomegranate seeds 🙂

    • beantownbaker — November 24th, 2013 @ 6:05 pm

      Are pom seeds the best.

  2. #
    2
    Ginny — November 21, 2013 at 4:59 am

    I will definitely try these. But that’s not why I wrote. I wanted to tell you that I’m proud of you for taking off time to be with your family. It may or may not have been a difficult decision. That doesn’t matter – It was the right thing to do. While you didn’t ask my permission, you didn’t need to. You have my unmitigated support.

    Now go enjoy. Just remember to put your feet up now and then and if anyone volunteers, accept their offer without guilt. It will not only give you a break, you will likely have the perfect chance to bond with (and love) your helpers.

    Happy Thanksgiving!

    • beantownbaker — November 24th, 2013 @ 6:09 pm

      Thanks! Happy Thanksgiving to you!

  3. #
    3
    Liz — November 21, 2013 at 10:51 am

    Nice recipe. Thank you. Enjoy your time off and Happy Thanksgiving to you and your families.

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    4
    Athena @ Fitness & Feta — November 21, 2013 at 10:55 am

    Love pomegranates, and I love Brussels Sprouts, so I can’t wait to try this recipe. My boyfriend doesn’t have the same love affair with Brussels Sprouts as I do, but I’m hoping this will help change his mind. Thanks!

    • beantownbaker — November 24th, 2013 @ 6:11 pm

      This is definitely a recipe that could change the tune of a non-brussels-sprouts lover. Let me know how it goes.

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    5
    Charles Berger — November 29, 2013 at 2:17 pm

    It looks fantastic! thanks a lot for sharing the recipe

    • beantownbaker — December 1st, 2013 @ 6:49 pm

      It’s really quite tasty. Let me know if you try it out!

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