Roasted fall veggies for lunch! Yummy, yummy .. wish you could smell them too! Sweet potatoes, brussel sprouts, red onion, red beet, golden beet and fingerling potatoes tossed in olive oil with thyme, fresh rosemary, maple syrup and salt & pepper. It’s very easy to prepare but rubbing the skin off the red beets makes it a bit messy.
‘Preheat the oven to 375F. Wrap beets indiviually in aluminium foil and place on a baking sheet. Roast until beets are tender when pressed through the foil and a knife slides easily into them when unwrapped, 50 – 60 min.When cool enough to handle, unwrap beets and rub each with a paper towel or dark kitchen towel to remove skins.
Meanwhile in a large baking dish, combine all other ingredients and roast for about 1 hour or until soft.’