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