OVEN ROASTED BEETS AND BRUSSELS SPROUTS
Learning how to roast beets and enjoying this oven roasted beets and brussels sprouts recipe has been a game-changer for me. It always feels good when you find a new way to incorporate fresh vegetables into your diet. Simple and elegant, this eye-catching vegan recipe features rich flavors you'll love.
Provided by Jenn
Categories Recipes
Time 35m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- Add sliced red beets and Brussels sprouts and toss with 2 tablespoons olive oil and 2 teaspoons garlic powder.
- Arrange beets and Brussels sprouts on a rimmed baking sheet lined with parchment paper in a single layer. Add red onion quarters and brush with remaining olive oil and sprinkle with 1 teaspoon garlic powder.
- Add fresh thyme sprigs to the baking sheet. Sprinkle vegetables with pink Himalayan sea salt, and fresh-cracked black pepper. Bake in preheated oven for 25 minutes or until Brussels sprouts are golden brown and other vegetables are tender.
- Remove from oven and cool slightly before serving.
Nutrition Facts : ServingSize 1 serving, Calories 84 kcal, Carbohydrate 8 g, Protein 2 g, Fat 5 g, SaturatedFat 1 g, Sodium 318 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 4 g
JEWEL ROASTED VEGETABLES
Provided by Ellie Krieger
Categories side-dish
Time 2h10m
Yield 6 servings (serving size 1 1/3 cups)
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F.
- Put the beets into a small baking dish and rub them with 1 tablespoon of oil. Cover the dish with foil and put into the oven for 30 minutes.
- In the meantime, peel and cut the carrots into 1-inch pieces, trim the Brussels sprouts and halve them lengthwise, and peel the garlic cloves. Put the carrots, Brussels sprouts and garlic cloves into a large baking dish and toss with the remainder of the oil. Sprinkle with salt and pepper.
- After the beets have been cooking for 30 minutes add the large pan of vegetables to the oven and cook everything for 1 hour more, stirring the vegetable mixture once or twice.
- Remove the beets from the oven and transfer them to a cutting board to cool. Stir the thyme into the carrot and Brussels sprouts mixture and let it continue to cook for another 10 minutes while the beets are cooled and cut. When the beets are cool enough to handle, about 5 minutes, peel them and cut them into 1-inch pieces. Remove the other vegetables from the oven, toss with the beets, season with salt and pepper, to taste, and serve.
Nutrition Facts : Calories 190 calorie, Fat 7.5 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 345 milligrams, Carbohydrate 28 grams, Fiber 9 grams, Protein 6 grams
MEDLEY OF BRUSSELS SPROUTS, TURNIPS AND BEETS WITH HAZELNUTS
Provided by Jeanne Thiel Kelley
Categories Nut Vegetable Side Sauté Thanksgiving Vegetarian Beet Turnip Fall Hazelnut Brussels Sprout Bon Appétit
Yield Makes 8 to 10 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F. Wrap beets in foil; bake until center is tender when pierced with knife, about 1 hour 45 minutes. Cool. Peel; cut each beet into 8 wedges.
- Cook brussels sprouts in pot of boiling salted water until crisp-tender, about 6 minutes. Using large slotted spoon, transfer brussels sprouts to bowl of ice water; cool. Drain. Add turnips to pot; boil until crisp-tender, about 7 minutes. Drain. Transfer to bowl of ice water; cool. Drain. (Can be made 1 day ahead. Cover; chill.)
- Melt butter in heavy large deep skillet over medium-high heat. Add shallots and hazelnuts; sauté until nuts begin to brown, about 3 minutes. Add thyme and garlic; sauté until nuts are golden, about 2 minutes. Add all vegetables; cover and cook until heated through, stirring occasionally, about 5 minutes. Season with salt and pepper. Transfer to bowl and serve.
GOLDEN BEETS AND BRUSSELS SPROUTS
Make and share this Golden Beets and Brussels Sprouts recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- The beets take the longest to cook so start them first. Either boil them in water in a small saucepan for 45 minutes, or roast them in the oven at 350°F for an hour fifteen minutes.
- Roasting will give you better flavor, but takes longer and uses a lot more energy (unless you are already cooking something in the oven).
- When done, set aside to cool for 10 minutes, peel and chop into 1 x 1/2 inch chunks.
- While beets are cooking you may want to toast your almond slivers if you are starting with raw almonds.
- Just heat a skillet to medium high heat and put in the almonds. Stir frequently with a spatula. When the almonds begin to brown, remove from pan into a small bowl. Let cool, set aside.
- Remove any outer leaves that look a bit ragged from the brussels sprouts. Bring a small saucepan half filled with water to a boil and parboil the brussels sprouts for 2-3 minutes.
- They should be almost all the way cooked through. (Test by cutting one in half.) Set aside for 5 minutes to cool, cut off any protruding tough stem on each sprout and cut each sprout in half.
- 4 In a medium sized skillet heat 1 Tbsp olive oil on medium heat. Add the shallot slices and cook until translucent, a few minutes.
- Add another tablespoon of olive oil and raise the heat to medium high. Add the sprouts and beets to the pan, along with the thyme and mix well. Salt and pepper to taste.
- Cook for 1 minute more, stirring. Remove from heat and serve. Can serve warm or at room temperature.
Nutrition Facts : Calories 42.5, Fat 1.9, SaturatedFat 0.2, Sodium 11.7, Carbohydrate 5.5, Fiber 1.9, Sugar 1, Protein 2.2
ROASTED GOLDEN BEETS
Golden beets are milder in flavor, and roasting them brings out their sweetness. Trust me, you'll turn beet haters into beet lovers, and my husband will confirm that! Serve warm or cold in a salad.
Provided by lutzflcat
Categories Beet Recipes
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a sheet pan with foil and spray with cooking spray.
- Peel beets, and cut into 1 1/2-inch chunks. Combine olive oil, sage, thyme, salt, and pepper in a large bowl. Add beets, and mix until well coated.
- Spread beets out in a single layer on the prepared sheet pan and roast, flipping half way through, until the beets are tender and starting to turn golden brown, 35 to 40 minutes.
- Remove from the oven, put beets back into the bowl, and toss with lemon zest.
Nutrition Facts : Calories 109.8 calories, Carbohydrate 11.2 g, Fat 7 g, Fiber 3.4 g, Protein 1.9 g, SaturatedFat 1 g, Sodium 332.1 mg
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ROASTED BEETS AND BRUSSELS SPROUTS | 5 INGREDIENTS, …
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5/5 (1)Total Time 40 minsCategory Salads + Side DishesCalories 160 per serving
- Prep vegetables: Wash brussels sprouts and broccoli. Cut stems from brussels sprouts and cut into halves or quarters. Cut the stems from beets, then cut them into small 1/2 inch cubes for roasting (you do not need to peel them before roasting).
- Roast vegetables: Arrange the beets and brussels sprouts on a baking sheet and drizzle with olive oil, tossing the vegetables to completely cover with oil and sprinkle with sliced garlic, salt, and pepper. Place sheet pan in the oven and roast for 35 minutes, stirring halfway through to roast on all sides.
- Serve vegetables: Remove pan from oven, arrange vegetables on a plate and serve as a side dish or as a salad topping.
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