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Nothing cheers up a winter evening like a big plate full of roasted vegetables. And it’s the perfect way to use seasonal produce from your local farmer’s market or CSA share. This roasted vegetable recipe makes me happy and thankful for the crisp air and cooler temperatures of winter in the South!

Abundance Roasted Veggies


3 small beets (I used Chioggia and Golden beets because they’re so pretty)

3 tablespoons of olive oil, divided

4 carrots

2 cups of Brussels sprouts

3 small sweet potatoes

1 sweet onion

2 cloves of garlic

1/4 teaspoon salt

1 teaspoon pepper

1 tablespoon fresh thyme leaves


method: Preheat the oven to 375°. Wash all your vegetables so they’re clean and pretty. Peel the beets with a vegetable peeler and chop them up into 1/2-inch-thick pieces.

Put the chopped beets into a large mixing bowl with 1 tablespoon of the olive oil and toss until they’re coated. Spread them evenly on a baking sheet and put them in the oven for 20 minutes.

While the beets are roasting, chop your carrots in half lengthwise and then into thirds. Trim your Brussels sprouts and cut in half. Chop your onion into bite-sized pieces. Cut your sweet potatoes into 1/2 pieces. And then mince your garlic.

Toss all your chopped vegetables into the mixing bowl with 2 tablespoons of olive oil. Sprinkle in your salt, pepper, minced garlic, and thyme leaves. Toss together until combined and coated.

Spread evenly on the baking sheet along with your beets, put back into the oven for 15 minutes, then stir the veggies to prevent burning. Pop back in the oven for another 15 minutes-20 minutes, or until veggies are softened and nicely roasted.


I like to serve big plates of these wonderful veggies with sides of mixed greens salad for a tasty meal.

You can use any roasty-type vegetables in this recipe, such as parsnips and russet potatoes, as well!