SIMPLY SPLENDID ROASTED VEGETABLES

Serves: 8 -12

■ 3 medium beets (about

■ 12 oz/3/4 lb total), trimmed and scrubbed

■ 4 tbsp (60 mL) olive oil, divided

■ 1 (14-oz/396 g) bag frozen pearl onions, thawed and patted dry

■ 1 tsp (5 mL) fine salt, divided

■ 1 1/2 lb (680 g) carrots, scrubbed and cut on the bias into 1-inch (2.5 cm) thick pieces

■ 1 1/2lb (680 g) brussels sprouts, trimmed and halved

■ 3 tbsp (45 mL) balsamic vinegar

■ 1 tbsp (15 mL) chopped fresh thyme

■ 1/2 tsp (2.5 mL) freshly ground black pepper

1. Position rack in the middle of the oven and preheat to 400 F (205 C).

2. Rub the beets with 1 tbsp (15 mL) of the oil, then wrap them in a large piece of foil. Place the wrapped beets onto a baking dish or rimmed baking sheet and roast for about 1 hour, or until they are easily pierced with a knife. Open the foil and set the beets aside until cool enough to handle, then use a paring knife and/or your fingers to remove their peels. Cut the beets into 1-inch (2.5-cm) pieces. Use right away or refrigerate until needed.

3. On a large, rimmed baking sheet, combine the onions with 1 tbsp (15 mL) of the oil, season with 1/4 tsp (1 mL) of salt, and toss to coat. Roast for 20 minutes.

4. Meanwhile, place the carrots and brussels sprouts in separate bowls and toss each with

1 tbsp (15 mL) of oil and 1/4 tsp (1 mL) of salt. After the 20-minute mark, add the carrots to the baking sheet with the onions, and place the brussels sprouts on a separate baking sheet. Cook both baking sheets of vegetables for about 25 minutes, or until they are firm-tender and nicely browned. Use right away or refrigerate until needed.

5. When ready to serve, position a rack in the middle of the oven and preheat to 400 F (205 C) (see note). Transfer all of the roasted vegetables to a large, rimmed baking sheet or large baking dish. Toss gently with the balsamic vinegar and thyme, and the remaining 1/4 tsp (1 mL) of salt and the pepper, and heat for about 10 minutes, or until warmed through.

Note: You can finish the roasted vegetables at any temperature in the range of 350 F/175 C to 425 F/200 C, depending on what else you may be roasting. Add or subtract a few minutes from the cooking time accordingly.

Make ahead: The vegetables can be roasted per instructions up to 3 days in advance and refrigerated in an airtight container. Storage notes: Refrigerate leftovers for up to 3 days.