Hearty Roasted Winter Vegetables

     This recipe for Hearty Roasted Winter Vegetables from Seneca Foods is colorful, easy, healthy and loaded with flavor.  Cooked in your dutch oven this medley of vegetables roasts and steams to perfection, tender but not mushy and the vinegar from the beets adds a touch of tanginess.  In my 12 inch oven they baked for 35 minutes with 12 coals in a ring around the base of the oven and 26-28 on the lid.  With such a variety of vegetables in one pot you don't need much to round out your meal, you could even make it a complete dinner by tossing in some sliced smoked sausage halfway through cooking time.

Hearty Roasted Winter Vegetables
1 16 oz. jar whole pickled beets, well drained
1 medium red onion, cut into 12 wedges
2 cups mushrooms, cleaned and sliced
2 cups butternut squash, peeled, seeded and cut into 3/4 inch chunks
2 cups Brussels sprouts, ends trimmed and scored with a cross cut
3 Tblsp olive oil
1 clove garlic, finely chopped
2 tsp fresh rosemary, chopped
2 tsp fresh thyme, chopped
1/4 tsp salt
1/8 tsp fresh ground black pepper

     Lightly oil or spray dutch oven.
     Place all vegetables in prepared oven, drizzle with olive oil; add garlic, rosemary, thyme, salt and pepper and toss to coat.
     Roast at 400 degrees for 30-35 minutes or until vegetables are tender and browned, stirring once.
     Makes 6 servings.

Toss vegetables with olive oil and herbs

Roast for 30-35 minutes or until lightly browned and tender

A meal in itself