Amazing Oven Roasted Beets & Brussels Sprouts Recipe
“Eat your vegetables; they’re good for you.”
We all know we should eat more vegetables, yet the average American eats only 1.4 cups of vegetables per day while the USDA recommendation is 2.5 cups.
And this includes the 49 pounds of potatoes eaten annually by most Americans—50% in the form of fatty french fries. Second in quantity eaten is tomatoes, largely in pizza sauce and onions.
Definitely, room for improvement.
Why don’t people eat more vegetables?
I think it’s because most people haven’t tasted well-cooked, tasty vegetables. Fresh veggies are the most tantalizing, but even grocery store veggies can be delicious. And they don’t have to take long to prepare.
I grew up in Alaska, and in the fifties and sixties, canned vegetables were just about the only thing available.
My mom would serve canned beets. Not good.
Second in disgust factor only to the putrid canned peas served in the school cafeteria. I’d never eaten fresh Brussels sprouts, broccoli, or cauliflower. Cabbage, turnips, carrots, and potatoes were the only produce grown in quantity near Anchorage in the Matanuska Valley.
On our organic vegetable farm, we grew more than 70 varieties of veggies.
When I moved to central Texas, we cultivated every vegetable that would grow in our climate. And there was not one that wasn’t scrumptious.
Sometimes a Farmer’s Market allowed us to share prepared food samples with shoppers. Each week, I’d prepare a dish featuring seasonal produce—eggplant ratatouille, a salad of fresh sliced strawberries and New Zealand spinach with a honey balsamic dressing, and the oven-roasted Beets and Brussels Sprouts recipe I’m sharing today.
And every week, we’d sell out of the featured vegetable.
People need a little veggie inspiration.
Beets are high in folate, antioxidants, anti-inflammatory molecules, and high in fiber.
Selection: Small to medium size beets will be the most tender and often don’t require peeling. If you see golden beets, give them a try; super-sweet.
If you buy beets with the tops, remove the tops as soon as you get home, wash and bag them. Removing the tops from all root vegetables and storing them separately will help the radishes, turnips, carrots, beets, etc., stay crisp and keep the tops fresh, too. Don’t discard the beet tops; they’re delicious and nutritious.
Photo by Matt Seymour on Unsplash
Brussels sprouts are a top nutritious choice, rich in many valuable nutrients. They are an excellent source of vitamin C and vitamin K.
Selection: If you are fortunate to find Brussels sprouts still attached to the stock, buy those. If not, choose smaller-sized sprouts, crisp and green.
If on the stock, twist off the sprouts. Rinse all your sprouts well and allow them to dry.
Save roasting time by partially cooking your Brussels sprouts & beets.
I suggest equal amounts of beets and Brussels sprouts.
After washing and drying your beets and sprouts, cut them all into pieces about the size of your smallest sprouts. You can cut large sprouts in half.
Toss them in enough olive oil to lightly coat and place them on parchment paper or aluminum foil on a large baking sheet.
It takes about 30–45 minutes to roast in a 400-degree oven; stir the veggies lightly after about 20 minutes. Cooking times vary depending on the size and quantity of vegetables you’re cooking.
To save cooking time, I often steam them for seven minutes or cook for a few minutes in the microwave. After the pre-cooking, continue roasting for about 20 minutes.
Check the brussels sprouts and beets for fork tenderness and remove them from the oven. I like to allow the vegetables to get a bit crispy.
You can serve them with a little butter and sprinkled garlic salt or with this yummy balsamic reduction.
Balsamic Reduction Recipe
While your vegetables roast, prepare the following:
Stir together 1 cup of quality Balsamic vinegar and 1/4 cup of honey in a heavy saucepan.
Bring the mixture to a boil and simmer while watching closely and stirring occasionally.
Wait for the mixture to cook down to about 50% of the beginning amount. It will thicken and become syrupy.
Once your vegetables are tender, remove them from the oven. Place them into a serving dish, add the reduction, stir to coat, and SERVE!
Add this easy recipe to your portfolio and enjoy more Beets and Brussels sprouts. Enjoy.