CEiMB - Jewel Roasted Vegetables

This week's recipe was chosen by A Year From Oak Cottage. I had doubts at first. Even though I like beets, I have never eaten a fresh beet much less looked for them in the market. The clerk tried to charge $3.00 per beet, but finally rang up the $3.00 for the entire bunch. I thought that was still a bit spendy. And what do you do with all that greenery that comes with?

I once took a photography course. Don't snicker. I can hear you! Apparently I did not learn much. Note my carrot teepee below. It might look more like orange towers, but don't be deceived. It's a teepee. I get bored with just chopping sometimes.I added one large yellow onion to my vegetables. I was surprised at how easily the beets peeled after cooking them. However, I had red fingernails when I finished. Yikes. Should have worn gloves. I forgot to buy fresh thyme, so it cooked without that.

My kids have asked me for a list of things I want for Christmas. I'm having trouble coming up with things. Then I thought maybe you guys could help out. If you could choose one kitchen item that has been the most handy/helpful to you in your cooking/baking, what would it be?

I loved this recipe. I became a fan of fresh beets tonight. The brussel sprouts, carrots and onion all tasted delicious mixed together.

Here is the recipe if you want to try it. I think you'll like it.

Ingredients
4 medium beets
3 tablespoons olive oil, divided
1 1/2 pounds carrots
1 1/2 pounds Brussels sprouts
8 large garlic cloves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon freshly chopped thyme leaves
Directions
Preheat the oven to 375 degrees F.
Put the beets into a small baking dish and rub them with 1 tablespoon of oil. Cover the dish with foil and put into the oven for 30 minutes.
In the meantime, peel and cut the carrots into 1-inch pieces, trim the Brussels sprouts and halve them lengthwise, and peel the garlic cloves. Put the carrots, Brussels sprouts and garlic cloves into a large baking dish and toss with the remainder of the oil. Sprinkle with salt and pepper.
After the beets have been cooking for 30 minutes add the large pan of vegetables to the oven and cook everything for 1 hour more, stirring the vegetable mixture once or twice.
Remove the beets from the oven and transfer them to a cutting board to cool. Stir the thyme into the carrot and Brussels sprouts mixture and let it continue to cook for another 10 minutes while the beets are cooled and cut. When the beets are cool enough to handle, about 5 minutes, peel them and cut them into 1-inch pieces. Remove the other vegetables from the oven, toss with the beets, season with salt and pepper, to taste, and serve.