Ellie Krieger
THE WASHINGTON POST – This stunning side appeals to me because of the way it contrasts the other dishes, providing a counterpoint of fresh simplicity while also being tasty. More than any other dish on the table, these jewel-toned roasted vegetables represent the bounty for which I am most grateful – the wealth of colour, flavour and nutrition inherent in produce.
It’s also a dish that is very easy to make. The only catch is that the vegetables – beets, pearl onions, carrots and Brussels sprouts – need to be roasted separately to ensure that each is perfectly cooked, before they are warmed together with a sprinkle of fresh thyme and a coating of balsamic vinegar.
Luckily, the initial roasting, which is mostly hands-off, can be done days ahead. It’s just the beets that require a bit of extra attention, as they need to be peeled and diced after roasting. Although, you could take the shortcut of purchasing peeled, roasted beets, which are sold in vacuum-sealed packages in the produce section of the market.
When you are ready to serve, you toss the roasted vegetables together on a sheet pan with the thyme, balsamic vinegar and salt and pepper and roast them until they are warmed through and beautifully glazed.
Conveniently, you can do this step at whatever temperature the oven is set to for the other dishes being served (in the 350-425 degree range). They are even good at room temperature if your timing isn’t just right.
It’s a splendid side, colourful and brimming with fresh flavour, that is totally stress-free to make and serve. Now that’s something to be thankful for.
SIMPLY SPLENDID ROASTED VEGETABLES
Ingredients
– Three medium beets, trimmed and scrubbed
– Four tablespoons olive oil, divided
– One bag frozen pearl onions, thawed and patted dry
– One teaspoon fine salt, divided
– One-and-a-half pounds carrots, scrubbed and cut on the bias into one-inch thick pieces
– One-and-a-half pounds Brussels sprouts, trimmed and halved
– Three tablespoons balsamic vinegar
– One tablespoon chopped fresh thyme
– Half teaspoon freshly ground black pepper
Directions
Position a rack in the middle of the oven and preheat to 400 degrees.
Rub the beets with one tablespoon of the oil, then wrap them in a large piece of foil. Place the wrapped beets onto a baking dish or rimmed baking sheet and roast for about one hour, or until they are easily pierced with a knife.
Open the foil and set the beets aside until cool enough to handle, then use a paring knife and/or your fingers to remove their peels.
Cut the beets into one-inch pieces. Use right away or refrigerate until needed.
On a large, rimmed baking sheet, combine the onions with one tablespoon of the oil, season with one-quarter teaspoon of salt, and toss to coat. Roast for 20 minutes.
Meanwhile, place the carrots and Brussels sprouts in separate bowls and toss each with one tablespoon of oil and quarter teaspoon of salt.
After the 20-minute mark, add the carrots to the baking sheet with the onions, and place the Brussels sprouts on a separate baking sheet. Cook both baking sheets of vegetables for about 25 minutes, or until they are firm-tender and nicely browned. Use right away or refrigerate until needed.
When ready to serve, position a rack in the middle of the oven and preheat to 400 degrees.
Transfer all of the roasted vegetables to a large, rimmed baking sheet or large baking dish.
Toss gently with the balsamic vinegar and thyme, and the remaining quarter teaspoon of salt and the pepper and heat for about 10 minutes, or until warmed through.
