Jewel Roasted Vegetables + Beet Tutorial Print Recipe Print Recipe

One too many glasses of wine this weekend? Or perhaps your eyes were bigger than your stomach? I feel ya, which is why I’m kicking off day one of health week – an entire week committed to keeping you in your skinny jeans or out of your “fat” pants. If you’re new to With Style and Grace – welcome! Since January 2011, I’ve decided to dedicate an entire week, once a month to providing you with delicious, but healthy recipes. I’ve got lots of fun recipes to share with you so stash the chocolate – mine’s in the freezer and bring the cookies to the office for your co-workers (sorry if you’re the co-worker)

We all know I love to roast, well pretty much anything, but this combination is like candy to me. I love the color variety of all the vegetables, reminds me of a fall or winter harvest. This also makes for an excellent side to any Pork dish or even on top of a salad. It’s incredibly easy, delicious and best of all, healthy!

Now, first things first – How to Roast Beets

1. Preheat oven to 375 degrees. Line baking pan/sheet with foil + extra to cover

2. Cut off greens and wash/scrub beets

3. Place beets in prepared pan and drizzle olive oil

4. Cover beets with foil

5. Roast for 30-60 minutes depending on size and freshness of beets. Test with fork to determine if it’s tender

6. Let cool before you peel away the skin

7. Sprinkle with salt + pepper.

Easy, no?

Jewel Roasted Vegetables

Print this recipe

{Recipe from Fine Cooking}


  • 4 medium beets –  used red and yellow beets
  • 1 1/2 pounds carrots
  • 1 1/2 pounds Brussels sprouts
  • 8 large cloves garlic, unpeeled
  • 3 tablespoons olive oil
  • 1 tablespoon fresh thyme, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper


Preheat the oven to 375 degrees.

Put the beets into a small baking dish and rub them with 1 tablespoon of the olive oil. Cover the with aluminum foil and roast for 30 minutes.

While the beets are roasting, peel and cut the carrots, and trim the Brussels sprouts before cutting them in half (lengthwise). Put the carrots, sprouts, and garlic cloves in a large baking dish and toss with the remaining 2 tablespoons oil. Sprinkle with salt + pepper.

After the beets have cooked for about 30 minutes, add the large pan of vegetables to the oven separately, and cook everything (including beets) for about an 1 hour more. Stir 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 sprout mixture – let it continue to cook for another 10 minutes while the beets have cooled and are cut.

When the beets are cool enough to handle, after about 5 minutes, peel, then cut them into 1-inch chunks. Remove the other vegetables from the oven, toss with the beets, sprinkle with salt and pepper.  Serve + Enjoy!

{Created and Photographed by With Style and Grace}

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  • Melissa

    Those veggies look beautiful!!

  • Alicia

    YUM!! I love roasted veggies and beets are my absolute favorite. I’ve never tried roasting them, thanks for this post!

  • Maria

    Roasted veggies are the BEST!

  • Kristi

    Okay ~ you know I LOVE beets!!!! Eek…can’t wait to try this!!! Yummy ;-))))


  • Linda Baker

    They look so good, YUM!!!

  • Courtney @ Pizzazzerie

    THANK YOU for the amazing healthy posts, you’re teaching me how to make things I was always afraid to even attempt!

  • Sandra Sawyer

    OK, so this makes this non veggie eater hungry for veggies.

  • vivien @ the eclectic life

    i want to make this just for the colorful presentation!