Side Dish Recipe: Vegetable Medley Casserole
It’s common knowledge that people’s schedules get crazier and crazier as the year winds down. Wrapping important projects up at work, frantically trying to gets presents for all your loved ones, plus whipping up elaborate dishes that require a lot of time in the kitchen all act together to make the end of the year super hectic. During such a busy time, it’s nice to know there’s an easy, nutritious recipe out there that acts as a beautiful side dish for any main course and will add lovely visual interest to your table spread.
You are, of course, more than welcome to use fresh vegetables in your medley, but for this one, we just thought we’d make things a bit easier; beets are a little tricky to work with (surprise: they stain your hands pink if you don’t wear gloves) and no one wants to spend valuable time shucking and cooking corn, only to have to cut off the kernels and leave half of them still attached (please tell us we’re not alone in that) . This recipe fixes all of that and now you’ve got one less thing to worry about!
- 2 pre-cooked, packaged beets, diced
- 1 white onion, diced
- 8 oz. green beans, ends snapped off, chopped
- 1 (16 oz.) bag frozen peas, carrots
- 1/4 (15 oz.) can whole kernel corn, rinsed and drained
- 2 tablespoons water
- 1 tablespoon extra-virgin olive oil
- kosher salt and freshly ground pepper, to taste
- Preheat oven to 350 F.
- Remove frozen vegetables from freezer 1-2 hours before cooking and let thaw completely.
- Drain thawed frozen veggies of water and pat down with a paper towel.
- Combine beets, onion, peas, carrots, green beans and corn, season generously with salt and pepper.
- Drizzle olive oil over the tops of veggies and toss well.
- Pour vegetables into a large casserole dish, fill dish with 2 tablespoons water and bake for 40-45 minutes, tossing once in the middle to ensure even cooking.
- Remove from oven, let cool 5 minutes and serve hot.