Lemon Roasted Beets & Brussell Sprouts


2 cups
cubed beets
2 cups
brussel sprouts (cut in half)
2 cups
yams cut in chunks
2 cups
leeks cut on the diagonal (or regular onion)
1⁄2 cup
1⁄3 cup
lemon juice
1⁄4 cup
extra vergin olive oil
2 tablespoons
capers (rinsed if in salt)


  1. preheat oven to 400 degrees
  2. Place all ingredients in a large baking dish & mix well
  3. Bake for 1 hour or until tender.  Serve immediately