Hearty Roasted Winter Vegetables | Seneca Foods

Ingredients

• 1 (16 oz.) jar Whole Pickled Beets, well drained
• 1 small red onion, cut into 12 wedges
• 2 cups baby Portobello mushrooms, cleaned and stems trimmed
• 2 cups butternut squash, peeled, seeded and cut into 3/4" chunks
• 2 cups Brussels sprouts, ends trimmed and scored with a cross cut
• 3 tbsp olive oil
• 1 clove garlic, finely chopped
• 2 tsp fresh rosemary, chopped
• 2 tsp fresh thyme, chopped
• 0.25 tsp salt
• 0.125 tsp pepper