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!)