Beef and Vegetable Biscuit Bake

Preheat oven to 425°F. Coat a 2-quart square or oval baking dish with cooking spray; set aside. Line a 15x10x1-inch baking pan with foil. Place Brussels sprouts and carrots in the prepared baking pan. In a small bowl combine oil, thyme, and pepper. Drizzle oil mixture over vegetables; toss to coat. Spread vegetables in an even layer. Roast, uncovered, for 20 to 25 minutes or until vegetables are tender and browned, stirring once.

Meanwhile, in a large skillet cook ground beef and onion over medium-high heat until meat is brown, using a wooden spoon to break up meat as it cooks. Drain in a colander.

In the same skillet heat butter over medium heat until melted. In a small bowl stir together flour and salt. Whisk about half of the flour mixture into melted butter in skillet; whisk the remaining flour mixture into milk. Gradually stir milk mixture and the water into butter mixture. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more. Stir in roasted vegetables, meat mixture, and mushrooms; heat through.

Spoon hot meat mixture into the prepared baking dish. Top with biscuits. Bake, uncovered, for 12 to 15 minutes or until mixture is bubbly and biscuits are golden.