Thursday, December 4, 2008

Craving Ellie in my Belly- Jewel Roasted Vegetables

This weeks Craving Ellie in My Belly recipe was chosen by Marie over at A Year from Oak Cottage. She chose Jewel Roasted Vegetables, which consists of carrots, beets and brussel sprouts. Aren't they pretty? Plus, we already know I have a thing with fresh thyme. Love it!
We ate beets alot when I was growing up, because my dad and my grandpa grew them in their gardens, and I really like them. My favorite part is the beet greens. You cook them up just like spinach, or swiss chard, mmm...
Anyway, back to the veggies. I loved this combination. I think Brussel Sprouts get a bad rap, but I don't know why. I think they taste great if you cook them properly. I love to roast them in the oven, so this was a perfect recipe for us. Surprisingly, my son gobbled down his serving and asked for more. Plus when you have this many beautiful colors going on in a recipe, you know it has to be good for you. Thank you Ellie for creating this delicious recipe and Marie, for choosing it. Go check on the other CEIMB Bloggers and see what they thought of this recipe!






Jewel Roasted Vegetables from The Food You Crave by Ellie Krieger
4 medium beets
3 Tbls olive oil
1 1/2 pds carrots
1 1/2 pds brussel sprouts
8 large cloves garlic, left unpeeled
1/2 tsp salt, plus more to taste
1/4 tsp pepper, plus more to taste
1 Tbls chopped fresh thyme
Preheat the oven to 375 degrees F.
Put the beets into a small baking dish and rub them with 1 Tbls of the oil. Cover the dish with foil and roast for 30 minutes.
While the beets are roasting, peel and cut the carrots into 1-inch thick pieces, and trim the brussel sprouts and cut them in half lengthwise. Put the carrots, sprouts, and garlic cloves in a large baking dish and toss with the remaining 2 Tbls oil. Sprinkle with salt and pepper.
After the beets have been cooking for 30 minutes, add the large pan of vegetable to the oven separately, and cook everything for 1 hour more, stirring the vegetables once or twice.
Remove the beets from the oven and transfer them to a cutting board. Stir the thyme into the carrot and brussel sprout mixture and let it continue to cook, for another 10 minutes while the beets are cooled and 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 beets, season with salt and pepper, and serve.
Beet Greens by Me
wash and dry your beet greens. Place them in a saucepan with a couple inches of water. Bring to a boil and reduce heat to a simmer. Cook until the greens and stems are tender. Season with salt and pepper and a little lemon juice. Enjoy!
Coming Tomorrow- Dorie's All in One Holiday Bundt Cake

14 comments:

Aggie said...

I love beets, but have never tried making them fresh. I think I've always been afraid to for some reason. I need to try this...I bet this tasted awesome! I need some new veggies in the rotation!

The Food Librarian said...

All these look delicious! So healthy and perfect colors. I love beets and I love roasting!

Heather B said...

They look delicious! I didn't have a chance to make them and now I really wish I did! I've never had beets and wasn't eager to try them but you make them look tasty!

Maria said...

Roasted veggies are my favorite! Beets are especially good when roasted. I will take a big plate of these:)

What's for Supper? said...

Your pictures are so pretty. Good job.

Peggy said...

oh I'm so mad at myself. I threw all those greens and stems of the beets away because I did not have a clue what to do with them! Your veges look so delicious. I'm glad you liked them. It was really a good dish.

Cathy said...

They look gorgeous! I sat this one out because I am ashamed to say that I am a four year old and don't like beets or brussel sprouts. But this recipe has gotten great reviews, so clearly I made a mistake in not trying this. I am so glad that your family enjoyed this!

Carrian said...

This recipe has my heart. mmmmm if only we were not off to Arizona today we could be eating this tonight! Your header is way too cute by the way. How did you ever do that?!

The Blonde Duck said...

I've never had brussel sprouts....

rookie cookie said...

Gorgeous pictures. You would think that was summer food. Love me some Ellie!

Jacque said...

Oooh, how colorful is that? Those would dress up any table.

BTW, I didn't know you could eat beat greens. Interesting.

Emily said...

Oh yum! your veggies look so good! I have never had beet greens, but I hear that they taste great and are good for you . . . I will have to try them out someday!

Marie said...

Your veggies look so good Mary Ann!!! I love beets. They are my absolute favourite vegetable of all time. I am going to grow some of my own next year. I love beet greens, but when you buy fresh beets in the store here, they've cut them off!!! What a waste!!

Sophie said...

This photo is edible and gorgeous! I've been afraid of cooking with those little green brussels sprouts, but I've never tried roasting them, of making a veggie medley with 'em like this! The best dishes are healthy and beautiful, this one is just that :D.