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Carrot & Beet Medley Recipe

Carrot & Beet Medley Recipe
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★★★★★

4.8 from 9 reviews

A vibrant and wholesome medley featuring caramelized Brussels sprouts, sweet potato, butternut squash, carrot, and beet, roasted to perfection with savory herbs and spices. This colorful vegetable dish is enhanced with optional crumbled feta and toasted nuts for added texture and flavor, making it a perfect side or vegetarian main.

Ingredients

Scale

Vegetable Medley

  • 2 cups Brussels sprouts, trimmed and halved
  • 1 large sweet potato, peeled and cubed
  • 2 cups butternut squash, peeled and cubed
  • 2 medium carrots, peeled and sliced
  • 1 medium beet, peeled and cubed
  • 3 tbsp olive oil
  • 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
  • ½ tsp smoked paprika
  • Salt and black pepper, to taste

Optional Toppings

  • 4 oz feta cheese, crumbled
  • ⅓ cup toasted walnuts or pecans

Instructions

  1. Preheat the oven: Set your oven to 400°F (200°C) and line a large baking sheet with parchment paper to prevent sticking and ease cleanup.
  2. Toss the vegetables: In a large bowl, combine the halved Brussels sprouts, cubed sweet potato, butternut squash, sliced carrots, and cubed beet. Drizzle with olive oil, then sprinkle fresh thyme, smoked paprika, salt, and black pepper. Toss thoroughly until all pieces are evenly coated with the seasoning and oil.
  3. Arrange on baking sheet: Spread the seasoned vegetables in a single, even layer on the prepared baking sheet to ensure they roast evenly and caramelize nicely.
  4. Roast the vegetables: Place the baking sheet in the preheated oven and roast for 35–40 minutes. Halfway through, flip the vegetables to promote even cooking and caramelization. Roast until the vegetables are tender and have developed a beautiful golden-brown caramelized exterior.
  5. Serve and garnish: Transfer the roasted vegetable medley to a serving platter. Optionally, sprinkle with crumbled feta cheese and toasted walnuts or pecans for extra flavor and a crunchy contrast. Serve warm.

Notes

  • For a vegan version, omit the feta cheese or substitute with a plant-based alternative.
  • Roasting time may vary slightly depending on vegetable size; check for tenderness by piercing with a fork.
  • To toast nuts, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes until fragrant.
  • Fresh thyme can be substituted with dried thyme; reduce quantity to half.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to retain texture.

Nutrition

Keywords: caramelized Brussels sprouts, roasted vegetables, sweet potato medley, healthy side dish, fall vegetables, roasted butternut squash, vegetarian recipe

Find it online: https://maicook.com/carrot-and-beet-medley-recipe/