This is an easy throw together sheet pan vegetable roast. Use whatever fall vegetables you have on hand. Add parsnips or whatever vegetables arrive in your weekly produce box.
4-5 medium beets
2 cups squash (1 butternut, halved, peeled, seeds removed, cubed)
2 cups halved brussels sprouts
1/2 red onion, cut into chunks
4 Tbsp olive oil
3 Tbsp balsamic vinegar
1/2 cup pecan halves, rough chop dry toasted (optional)
1/4 cup microgreens for garnish (optional)
Preheat oven to 400.
In a large pot, bring water to boil, boil beets 20-30 minutes or until tender to the squeeze. When cool enough to handle, peel and cut into large bite-size pieces. (you may want to use kitchen gloves) Reserve.
Line cookie sheet with parchment. Spread cubed squash into a single layer. Drizzle 1 Tbp of the olive oil onto the squash. Add salt and pepper. Bake for 30 minutes or until soft and brown.
On a separate cookie sheet, toss brussels sprouts and onion in 1 Tbsp olive oil, salt and pepper. After 15 minutes add 1 Tbsp balsamic. Roast a total of 20 minutes or until soft.
In a small fry pan, dry toast pecans with salt over medium heat until fragrant.
To assemble, in a large flat bowl combine beets, squash, brussel sprouts, onion and nuts.
This is a great light meal or lunch and it great as a large family platter for entertaining. No need for additional sides. Serve warm.
Cook’s Note: Save time and buy organic frozen squash cubed and you are ready to go. Discovering this was a jackpot. Add parsnips for a variation. Add fresh chopped kale and turn this into a substantial salad.