Home » Recipes » Roasted Brussels Sprouts & Beets

Roasted Brussels Sprouts & Beets

Roasted brussels sprouts and beets are a great side dish for any meal, or can turn a salad into a main course.

I picked up a bag of great looking brussels sprouts at Costco the other day, along with a bag of golden beets, which I had never tried before.

My favorite way to prepare brussels sprouts, or rather, the only way I like them, is roasted.  I love roasted beets too and since these golden ones weren’t going to turn everything purple, I thought I’d roast them together.

Roasted Brussels Sprouts and Beets

Roasted Brussels Sprouts and Beets

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients

  • 6 golden beets
  • 1 lb brussels sprouts
  • 2 tbsp olive oil
  • coarse salt and freshly ground pepper

Instructions

    1. Preheat oven to 400F.  Line a baking sheet with foil.
    2. Trim and half the brussels sprouts.  Peel and dice the beets into about 1/2 to 3/4 inch pieces.
    3. Toss the brussels sprouts and beets in olive oil, season with salt and pepper.
    4. Bake for about 45 minutes, turning them a couple of times and moving them around the pan so they cook evenly.  
    5. Keep a close eye on them because the outer leaves of the brussels sprouts will burn.

First I preheated the oven to 400F.  Then I trimmed and halved the brussels sprouts, and peeled and diced the beets into about 1/2 to 3/4 inch pieces.

Roasted Brussels Sprouts and Beets

Then I tossed them in some olive oil, black pepper and coarse salt.

I lined a baking sheet with foil because I’m lazy and would rather throw a pan away than scrub it!

Roasted Brussels Sprouts and Beets

I baked them for about 45 minutes, turning them a couple of times and moving them around the pan so they would cook evenly.

Roasted Brussels Sprouts and Beets

The brussels sprouts look overdone, and perhaps I could have taken them out a little earlier so they would have looked nicer, but they tasted amazing.  It was like a bowl of candy I couldn’t stop eating!

If I haven’t convinced you that Brussels sprouts have changed since the days when your mom boiled them into pale mush, maybe you should read about why they’re good for you.

Recipe Index

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.