This dish of baked slices of vegetables looks like a scattering of brilliant gemstones, including ruby beets, bright orange carrots and emerald brussels sprouts. Olive oil gives it’s delicious shine, and thyme, garlic and black pepper are great emphasize the sweet taste of beets and carrots, so that the dish becomes the No. 1 side dish on the festive table. The nutritional value of one servings: (total 6) Calories 190, total fat 7 g., saturated fat g., proteins of 6 g., carbohydrates of 28 g., fiber of g., cholesterol mg., sodium мг., сахар г. 
Time: 2 час. 10 min. Complexity: easy Servings: 6 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 4 medium beets
- 3 tbsp. l olive oil split
- 0.7 kg carrots
- 0.7 kg brussels sprouts
- 8 large cloves of garlic
- 0.5 tsp salt
- 1/4 tsp ground black pepper
- 1 tbsp. l chopped thyme leaves
Recipes with similar ingredients: beets, carrots, cabbage Brussels sprouts, black pepper, garlic, thyme
Recipe preparation:
- Preheat the oven to 190 ° C. Put the beets in a small shape for baking and grate 1 tbsp. l olive oil. Cover the form foil and put in the oven for 30 minutes.
- In the meantime, peel the carrots and cut them into pieces sized 2.5 cm., Cut Brussels sprouts and cut in half, as well peel the garlic. Put carrots, brussels sprouts and cloves garlic into a large baking dish and mix with the remaining vegetable oil. Salt and pepper.
- After 30 minutes of roasting beets, put in the oven the second form with vegetables and bake another 1 hour, mixing the vegetable mixture 1-2 times.
- Remove the beets from the oven and transfer to a cutting board, so that it cools down. Mix thyme with carrots and Brussels sprouts and bake another 10 minutes while you cool and chop the beets. When beets cool enough to hold, about 5 minutes, peel it and cut into pieces of 2.5 cm. Remove from bake the remaining vegetables, mix with beets, salt and pepper to taste and serve.
