Preheat oven: Preheat the oven to 400 degrees (200 C).
Prep vegetables: Wash brussels sprouts and broccoli. Cut stems from brussels sprouts and cut into halves or quarters. Cut the stems from beets, then cut them into small 1/2 inch cubes for roasting (you do not need to peel them before roasting).
Roast vegetables: Arrange the beets and brussels sprouts on a baking sheet and drizzle with olive oil, tossing the vegetables to completely cover with oil and sprinkle with sliced garlic, salt, and pepper. Place sheet pan in the oven and roast for 35 minutes, stirring halfway through to roast on all sides.
Serve vegetables: Remove pan from oven, arrange vegetables on a plate and serve as a side dish or as a salad topping.
Tools Needed: sheet pan, knife set, cutting board
Prep Ahead: Wash and cut vegetables ahead of time to reduce prep time before cooking. If serving cold on salads or bowls, you can make this recipe up to three days ahead of time.
Leftovers and Storage: Vegetables should be stored in an airtight container in the refrigerator for up to 3-4 days. For best taste and texture, do not freeze and reheat.
Nutrition notes: Nutrition information is estimated only for ingredients in the recipe, not the additional spice options given. This simple roasted vegetable recipe is a good source of fiber, vitamin A, and vitamin C.