Colorful Cruciferous Vegetables

These Colorful Cruciferous Vegetables will be the jewel of any dinner table. This medley of fall vegetables shine beautifully in both color and taste. Brussels sprouts, butternut squash, and red beets are tossed and roasted separately to allow each vegetable to have its own unique flavor. Thyme leaves, orange zest, and blood orange olive oil add special freshness and zing to these tasty veggies. A great side dish for the holiday season, or any family dinner.

This simple sheet pan recipe uses one only mixing bowl, making clean up easy. To learn how to make this simple and delicious side dish recipe, see the printable recipe card below. Want a more detailed explanation of this recipe? Take a look at the recipe video, or see the Step by Step Instructions below. For other recipe variations, including how to make this recipe festive for the holidays, visit the Pimp My Recipe section in this recipe’s Blog Comments & Tips.

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RECIPE

(Check out our Step by Step Instructions below the recipe card.)

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Side Dishes, Vegetarian, Vegan, Dairy Free, Gluten Free, Healthy, Entertaining

American, Side Dish

Servings: 6

Author: Pimp My Recipe

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COLORFUL CRUCIFEROUS VEGETABLES

These Colorful Cruciferous Vegetables will be the jewel of any dinner table. This medley of fall vegetables shine beautifully in both color and flavor with fresh herbs, orange zest. This simple sheet pan recipe uses one only mixing bowl, making clean up easy.

Prep Time: 30 MinCooking Time: 30 MinTotal Time: 1 Hour

Ingredients

MAIN INGREDIENTS:

• 2 teaspoons fresh thyme leaves (about 5-7 sprigs), divided
• 1 pound Brussels sprouts (about 3 cups), halved
• 1 ½ pounds cubed butternut squash (see Note #1)
• 1 ½ pounds red beets (about 6-7 small beets)
• 2 ½ tablespoons extra virgin olive oil, divided
• ¼ teaspoon Chinese five spice (or ground nutmeg)
• ¼ teaspoon garlic powder, divided
• ¾ teaspoon kosher salt, divided
• ⅓ teaspoon ground black pepper, divided
• 1 teaspoon fresh orange zest
• 2 tablespoons fresh squeezed orange juice
• 1 tablespoon fresh blood orange olive oil (see Note #2)

OPTIONAL GARNISHES:

• Maldon sea salt flakes
• 1 pinch of fresh thyme leaves
• 1 pinch of fresh orange zest

Instructions

1. Place one oven rack on the lower third of the oven, and another rack in the middle of the oven. Preheat the oven to 400°F. Line two baking sheet pans with parchment paper (or aluminum foil), and set aside.
2. Remove (strip) fresh thyme leaves sprigs, and set aside 2 teaspoons of thyme.
3. Rinse and dry Brussels sprouts. Using a sharp chef’s knife, slice off the bottom (root) of each sprout, remove outer leaves, and halve the larger sprouts lengthwise (see Note #3). Leave the very small Brussels sprouts whole to allow them to cook evenly. To a medium mixing bowl, add 1 tablespoon extra virgin olive oil, ⅛ teaspoon garlic powder, ¼ teaspoon kosher salt, ⅛ teaspoon ground black pepper, and ½ teaspoon fresh thyme leaves. Stir to combine, then add the Brussels sprouts, and toss well to coat. Pour sprouts onto one half of the prepared baking sheet, and set the mixing bowl aside. Flip sprouts cut side down on the baking sheet, and set aside.
4. Cut butternut squash into 1 inch cubes. To the same medium mixing bowl, add 1 tablespoon extra virgin olive oil, ¼ teaspoon kosher salt, ⅛ teaspoon ground black pepper, and Chinese five spice (or ground nutmeg). Stir to combine, then add butternut squash, toss well to coat, pour squash onto the other half of the prepared baking sheet with the Brussels sprouts, and set mixing bowl aside. Separate squash pieces so they are not touching each other, and set aside.
5. Rinse and scrub beets (see Note #4). Using a vegetable peeler, peel and discard skin from beets. Slice off the top and root of each beet, halve lengthwise, and cut into 1 inch pieces. To the same medium mixing bowl, add ½ tablespoon extra virgin olive oil, ⅛ teaspoon garlic powder, ⅛ teaspoon kosher salt, ⅛ teaspoon black pepper, and 1 teaspoon fresh thyme leaves, and stir to combine. Then add beets, toss well to coat, and pour beets onto the other prepared baking sheet, separating each piece.
6. Put the baking sheet with beets on the bottom oven rack, and roast for 5 minutes. Add the baking sheet with the sprouts and squash on the middle rack, and bake all the veggies for 20 minutes more (see Note #5).
7. While veggies are roasting, make the drizzle. Using a Microplane zester, grate 1 teaspoon fresh orange zest, and add to an 8 ounce mason jar with lid. Using the same orange, squeeze orange juice, and add to the jar. Then add ⅛ teaspoon kosher salt, ½ teaspoon fresh thyme leaves, and fresh blood orange olive oil. Close jar tightly with lid, shake well to emulsify (about 15 to 30 seconds), and set aside.
8. After 20 minutes of roasting, shake the baking pans (or toss veggies using a spatula), separate veggies, and continue roasting for another 10-15 minutes, or until fork tender (test for doneness with the tip of a sharp knife or a fork).
9. Quickly shake the drizzle once more, and immediately pour half the drizzle over the hot sprouts and squash. Gently toss to coat, and scoot them to one side of the baking sheet. Then pour the other half of the drizzle onto the hot beets, and gently toss. Dump the coated beets onto the baking sheet with the sprouts and squash, and gently toss them all together. Finish with 1 pinch of orange zest (optional), and 1 pinch of fresh thyme leaves (optional), and a light sprinkle of Maldon sea salt flakes (optional).

Notes

1. To make this recipe quick and easy, I used packaged fresh butternut squash (two 12 ounce bags) which were already cut into cubes. You will still probably need to cut them into equal sized 1 inch pieces. If you decide to use fresh butternut squash (always best), just make sure to buy a large enough squash (about 2 pounds) to end up with 1 ½ pounds of cubed squash. 
2. Blood orange olive oil adds an extra freshness and depth of flavor to this side dish. I used Temecula Olive Oil Company’s fresh blood orange olive oil for this recipe, but O blood orange olive oil is also delicious. 
3. If Brussels sprouts are very large (bigger than 1 ¼ inches in length), you may want to quarter them lengthwise to make sure they are about the same size as the cubed squash and beets. That will help them to cook at about the same rate.
4. To prevent staining your hands and fingernails, wear protective gloves when washing, cutting, and slicing beets.
5. Total cooking time will be between 30 and 40 minutes (see Step 8), depending on your oven and the size of your veggies.
6. Vegetables are prepared and tossed separately, to retain their individual flavors. Make sure to toss beets separately until the end, otherwise the beets will turn all the vegetables pink.
7. Makes 6 servings.

Recommended Products:

OXO Nonstick Baking Sheets

Gobal Chef's Knife - 8 Inch

OXO Potato Peeler

Nutrition Facts

Calories

208.84

Fat (grams)

9.75

Sat. Fat (grams)

1.25

Carbs (grams)

31.98

Fiber (grams)

8.55

Net carbs

23.44

Sugar (grams)

12.3

Protein (grams)

5.66

Sodium (milligrams)

226.24

Cholesterol (grams)

0

Nutritional information provided is strictly an estimate and will vary based on ingredient brands and cooking methods. Optional garnishes are not included in the nutritional calculations. 

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Step by Step Instructions

PREPARATION

Organize all your tools and ingredients before you begin. Getting all your ingredients in one place at the beginning will shorten your prep time.

STEP 1

Place one oven rack on the lower third of the oven, and another rack in the middle of the oven. Preheat the oven to 400°F. Line two baking sheet pans with parchment paper (or aluminum foil), and set aside.

STEP 2

Remove fresh thyme leaves from about 5-7 sprigs (strip them off). Set aside 2 teaspoons fresh thyme leaves.

Sprig of thyme.

Strip leaves.

None left on sprig.

STEP 3a

Rinse and dry 1 pound Brussels sprouts (about 3 cups). Using a sharp chef’s knife, slice off the bottom (root) of each sprout, remove outer leaves, and halve the larger sprouts lengthwise. Leave the very small Brussels sprouts whole to allow them to cook evenly.

Remove leaves & halve.

Set aside.

STEP 3b

To a medium mixing bowl, add 1 tablespoon extra virgin olive oil, ⅛ teaspoon garlic powder, ¼ teaspoon kosher salt, ⅛ teaspoon ground black pepper, and 1 teaspoon fresh thyme leaves. Stir to combine, then add the Brussels sprouts, and toss well to coat. Pour sprouts onto one half of the prepared baking sheet, and set the mixing bowl aside. Turn over sprouts so they are cut side down on the baking sheet, and set aside.

Note: If Brussels sprouts are very large (bigger than 1 ¼ inches in length), you may want to quarter them lengthwise to make sure they are about the same size as the cubed squash and beets. That will help them to cook at the same rate as the other veggies.

Olive oil mixture.

Add sprouts.

Coated with mixture.

Sprouts cut side down.

STEP 4a

Cut 1 ½ pounds butternut squash into 1 inch cubes (see Note below).

Note: To make this recipe quick and easy, I used packaged fresh butternut squash (two 12 ounce bags) which were already cut into cubes. You will still probably need to cut them into equal sized 1 inch pieces. (The squash in these photos were a bit mushy. To get the best results, buy fresh, firm squash.) If you decide to use fresh butternut squash (always best), just make sure to buy a large enough squash (about 2 pounds) to end up with 1 ½ pounds of cubed squash. 

STEP 4b

To the same medium mixing bowl, add 1 tablespoon extra virgin olive oil, ¼ teaspoon kosher salt, ⅛ teaspoon ground black pepper, and ¼ teaspoon Chinese five spice (or ground nutmeg). Stir to combine, then add butternut squash, and toss well to coat. Pour squash onto the other half of the prepared baking sheet with the Brussels sprouts, and set mixing bowl aside. Separate squash so each piece is not touching the others, and set aside. 

Olive oil mixture.

Coated squash.

Squash & sprouts.

STEP 5a

Rinse and scrub 1 ½ pounds red beets (about 6-7 small beets). Using a vegetable peeler, peel and discard skin from beets. Slice off the top and root of each beet. Then halve each beet lengthwise, and cut into 1 inch pieces.

Note: To prevent staining your hands and fingernails, wear protective gloves when washing, cutting, and slicing beets.

Cut off tops & roots.

Cubed beets.

STEP 5b

To the same medium mixing bowl, add ½ tablespoon extra virgin olive oil, ⅛ teaspoon garlic powder, ⅛ teaspoon kosher salt, ⅛ teaspoon ground black pepper, and 1 teaspoon fresh thyme leaves, and stir to combine. Then add beets, and toss well to coat. Pour beets onto the other prepared baking sheet, separating each piece so they are not touching the others.

Olive oil mixture.

Coated beets.

Separated & ready to bake.

STEP 6

Put the baking sheet with beets on the bottom oven rack and roast for 5 minutes. After 5 minutes, add the baking sheet with the sprouts and squash on the middle rack, and bake all the veggies for 20 minutes more.

Note: Total cooking time will be between 30 and 40 minutes (see Step 8), depending on your oven and the size of your veggies. Beets always take a little longer.

Roast beets for 5 mins.

Add other veggies.

STEP 7

While veggies are roasting, make the drizzle. Using a Microplane zester, grate 1 teaspoon fresh orange zest, and add to an 8 ounce mason jar with lid. Using the same orange, squeeze 2 tablespoons of fresh squeezed orange juice, and add to the jar. Then add ⅛ teaspoon kosher salt, ½ teaspoon fresh thyme leaves, and 1 tablespoon fresh blood orange olive oil. Close tightly with lid, shake well until emulsified (about 15 to 30 seconds), and set aside.

Note: Blood orange olive oil adds an extra freshness and depth of flavor to this side dish. I used Temecula Olive Oil Company’s fresh blood orange olive oil for this recipe, but O blood orange olive oil is also delicious.

Grated orange zest.

All ingredients in jar.

Shake vigorously.

STEP 8a

After 20 minutes of roasting, shake the baking pans to flip over the vegetables (or toss veggies using a spatula), separate veggies, and continue roasting for another 10-15 minutes, or until fork tender. 

Flip & shake.

Flip & toss.

Separate & finish roasting.

STEP 8b

Test for doneness with the tip of a sharp knife (or a fork).

Roasted beets.

Roasted & tender.

Test for doneness.

STEP 9

Shake the drizzle jar again, and pour half the drizzle over the hot sprouts and squash. Gently toss to coat, and move them to one side of the baking sheet. Then pour the remaining drizzle onto the hot beets, and gently toss. Dump the coated beets onto the baking sheet with the sprouts and squash, and gently toss all the veggies together. Finish with 1 pinch of orange zest (optional), and 1 pinch of fresh thyme leaves (optional), and a light sprinkle of Maldon sea salt flakes (optional).

Quick shake.

Drizzle.

Gently toss together.

SERVING SUGGESTIONS

Serve immediately!

Notes:

1. Vegetables are seasoned, tossed, and roasted separately, to retain their individual flavors. Make sure to toss beets separately. They won’t get tossed with the other veggies until the very end, otherwise the beets will turn all the vegetables pink, and you will lose all the beautiful color variation!

2. Makes 6 servings.

BACK TO RECIPE

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VIDEO

How to Make Roasted Cruciferous Vegetables!

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Blog Comments & Tips

So Colorful & Delicious!

These Colorful Cruciferous Vegetables are so beautiful and tasty, and they are virtually guilt free. Full of super healthy ingredients, this colorful and delicious side dish recipe may become one of your go to fall recipes! 

I combined some gorgeous cruciferous vegetables, including Brussels sprouts, butternut squash, and red beets. The variety of color makes this vegetable dish enticing, even for those that are not so fond of veggies. The simple ingredients allow the true flavor of each vegetable to shine through in every bite. 

These fall vegetables are enhanced with fresh thyme, fresh squeezed orange zest and juice, and finished with fresh blood orange olive oil. Then they are tender roasted, and finished with a fresh orange and herb drizzle. 

Even though each vegetable is tossed separately in its own seasoning, this recipe is quite simple as it uses only one mixing bowl, and two baking sheet pans. This side dish recipe is perfect for the holiday season, but easy enough for a family dinner. Take a look at the Pimp My Recipe section below to learn how to make this recipe really festive for the holidays! 

How do you ensure the best results from this recipe?

My 4 tips to making these Colorful Cruciferous Vegetables:

1. Fresh, organic vegetables and herbs. 

2. High quality extra virgin olive oils. For the specialty olive oil, I prefer using either Temecula Olive Oil Company’s fresh blood orange olive oil, or O blood orange olive oil for the drizzle.

3. Don’t over roast your vegetables. Just roast until they are fork tender. I love heavily roasted Brussels sprouts, but not in this recipe as they will become bitter. You want the fresh flavor of the vegetables to shine.

4. Season, roast, drizzle, and toss each vegetable separately to retain the individual flavor of each veggie. This is also very important when working with red beets. If you prepare, roast, or toss the beets with all the other vegetables at the beginning, they will tint your other vegetables bright pink and you will lose the color variation and flavors in the other vegetables. 

It’s time to customize and Pimp My Recipe. 

Pimp My Recipe:

• Make it Festive for the Holidays: Soak about ¼ cup of dried cranberries in ¼ cup of fresh squeezed orange juice for 30 minutes. During the last 5 to 10 minutes of roasting, sprinkle drained cranberries, and ¼ cup of pecan halves over just Brussels sprouts and butternut squash (not the beets). 

• Make it More Orangey: Use only fresh blood orange olive oil for the entire recipe. Instead of using 2 ½ tablespoons extra virgin olive oil to toss and roast the veggies, replace it with fresh blood orange olive oil. 

Enjoy and let me know what you think by commenting below, rating my recipes, subscribing, following, and liking Pimp My Recipe on Pinterest, Instagram, Facebook, YouTube, and TikTok! Don’t forget to subscribe to get updates on new recipes and tips & tricks.  

Happy Cooking!

Mich

Footnote: Remember to prep each veggie separately to retain their individual flavors and colors.

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