Brussels sprouts are one of my favorite vegetables. I usually eat them steamed with a little olive oil or flax oil and salt – very simple but delicious to us Brussels sprouts lovers!
Recently, I’ve been buying these amazing stalks of Brussels sprouts at Trader Joe’s. There is a nice variety of sizes on the stalks and there are quite a few meals worth on each stalk. I’ve also been enjoying golden beets recently too. There aren’t many yellow veggies so they make a nice contrast in dishes, they’re easy to peel and they’re tasty too.
We have fresh rosemary growing in our garden so I had an idea for a little side dish. One tasty way to prepare Brussels sprouts is to oven-roast them with a little oil and salt. I decided to add my own variation to a recipe from Whole Foods and add some golden beets, shallots, dried cranberries, pomegranate seeds and some shredded Parmesan cheese.
Oven-Roasted Brussels Sprouts and Golden Beets
(recipe adapted from Whole Foods)
- 4 cups Brussels sprouts, trimmed and halved lengthwise
- 2-3 T shallots or red onion, chopped small
- 1 1/2 – 2 cups golden beets, peeled and cut into small chunks
- Olive oil
- fresh rosemary leaves, chopped
- salt and pepper
- shredded Parmesan cheese
- dried cranberries
- pomegranate seeds (optional)
1. Preheat oven to 400 degrees
2. Oil a rimmed baking sheet and put Brussels sprouts and about 1-2 T shallots or onions on it. Toss them with about 3 – 4 T of olive oil, salt and pepper and sprinkle about 2 tsp. chopped fresh rosemary leaves on top.
3. For the golden beets, do the same thing on another pan. Add them to an oiled, rimmed baking sheet along with about 1 T chopped shallots or onion. Toss them with about 2 T of olive oil, salt and pepper and about 1 -2 tsp. chopped fresh rosemary.
4. Put both trays in the oven to roast. Stir them a few times while roasting. The Brussels sprouts are done when they are golden, crisp outside and tender inside. It takes between 30 to 40 minutes to get the desired tenderness. The golden beets take about the same time, but you will have to check them along the way to get the desired tenderness.
5. When both trays are done, transfer them to a bowl together and toss them with about 1/4 – 1/3 cup shredded Parmesan cheese.
6. Put the mixture onto small plates and top with dried cranberries and pomegranate seeds