Ingredients:
Golden Beets
Brussel Sprouts
Carrots
Fennel
Garlic
Balsamic Vinegar
Olive oil
You should have a similar amount of golden beet and brussel sprouts, a little less carrots, a little less fennel, and last - garlic (only 3/4 a bundle)
Start roasting beets with olive oil - they take longer than you think, the bigger they are the longer they take. I recommend cutting them in half before you cook, so they cook quicker. Start with 45 minutes on 350 degrees. then check them until the outer skin comes off semi-easily.
Chop up carrots and cook in a skillet with olive oil, add crushed garlic soon after... they are done when they are all almost tender (5-8 minutes).
Cut up brussel spouts and fennel, place on a cookie sheet. Sprinkle balsamic vinegar over and place in oven at 350 degrees for 20 or so minutes
Add previously baked, peeled, and chopped beets
Add previously pan fried carrots and garlic cloves
Bake for another 15 or so minutes until all veggies are tender
Serve hot! yum!
great side for a party!
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