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.
- 6 golden beets
- 1 lb brussels sprouts
- 2 tbsp olive oil
- coarse salt and freshly ground pepper
- Preheat oven to 400F. Line a baking sheet with foil.
- Trim and half the brussels sprouts. Peel and dice the beets into about 1/2 to 3/4 inch pieces.
- Toss the brussels sprouts and beets in olive oil, season with salt and pepper.
- Bake for about 45 minutes, turning them a couple of times and moving them around the pan so they cook evenly.
- 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.
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!
I baked them for about 45 minutes, turning them a couple of times and moving them around the pan so they would cook evenly.
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.