CEIMB - Jewel Roasted Vegetables

Marie from A Year from Oak Cottage choose Jewel Roasted Vegetables this week. I must admit this is the first time I have ever even contemplated fixing brussel sprouts and beets. I had had brussel sprouts once before and I must say, they left a lot to be desired. My friend Melinda had fixed them for dinner so I kindly ate two, yes just two. Beets on the other hand are something I am at least familiar with. When I was growing up my dad would always eat pickled beats out of a jar. ...And once I had fresh beets on a salad at Highlands Bar and Grill. If you are ever in the Birmingham area - you should definitely try to get a reservation at Highlands -- or just go sit at the Bar and talk to the assorted variety of characters that frequent the place. Warning -dinner may cost you a small fortune, but its totally worth it.

But back to beets. I at least will eat beets. I'm not sure I would call us old pals, but I can tolerate them. Needless to say, on a typical trip to the produce section of the grocery store, I would steer more towards broccoli, salad, green beans, mushrooms, asparagus or maybe even squash - never to beets or brussel sprouts. Eww. So, much like adding squash to macaroni and cheese I was really going out on a limb fixing a baking dish full of brussels and beets. Thank goodness my good friend the carrot got to come to the party. And to really get wild I added a red onion to the mix of veggies. Excellent decision on my part!
Overall, this recipe was very easy to fix. Granted, the peeling of the beets would not have made anyone with the slightest culinary talents proud. While I am pretty certain I do not like brussel sprouts, the rest of the veggies were good. I will definitely make this again (provided I have a two+ hour of time open for the roasting!)