Tag Archives: Brussell Sprouts

Winter Food

“Do you have the patience to wait until your mud settles and the water is clear?” Lao Tzu, Tao Te Ching

Beets and Brussell Sprouts for Roasting
Beets and Brussell Sprouts for Roasting

The mountain town of Julian (60 miles from coastal San Diego) was jammed yesterday as crowds flocked to see the 6-inch blanket of snow that had fallen overnight.

Even in town, frosty rocks were spotted in the morning and we got to wear our wooly hats, our snuggly parkas, as least until mid-morning.

It’s definitely the season to eat vegetables pulled from the quiet earth, those snapped from hardy stalks. The super foods of beets and Brussels sprouts were put on the menu last night.

Usually I roast beets by wrapping them in foil (with only a quick wash) and putting them in the oven for an hour at 375 ̊F. Once cooled, they peel easily with a wipe of paper towel. But last night, I wanted to roast them with red onion and Brussels sprouts, so I peeled them ahead of time.

I had already planned to roast some chicken thighs (1 hour at 350˚F). Halfway through the time for the chicken, I put in the pan of roots and sprouts, and they all were done together.

You need to make sure that the beets are cut small enough, and the sprouts left big enough, that they are done at the same time.

Have a beautiful and delicious day! - Barbara
Have a beautiful and delicious day! – Barbara
Questions? Contact barbara@CulinaryOracle.com
©2017 Barbara Newton-Holmes
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Roast Beets and Brussels Sprouts

Beets and Brussell Sprouts for Roasting
Beets and Brussels Sprouts for Roasting

 

Ingredients

For two large servings

 

 

  • 1 cup peeled beets, cut in 1/4 inch cubes
  • 8 medium Brussels sprouts, trimmed and cut in half
  • 1/2 cup red onion, small dice
  • 2 Tablespoons olive oil
  • Salt and pepper

Chef's hat icon smallerPreparation

  1. Preheat oven to 350 ̊F.
  2. Spread vegetables in a baking dish in a single layer.
  3. Sprinkle on olive oil, salt, and pepper.
  4. Roast, with occasional stirring, about 30 minutes, or until beets are tender.
Have a beautiful and delicious day! - Barbara
Have a beautiful and delicious day! – Barbara
Questions? Contact barbara@CulinaryOracle.com
©2017 Barbara Newton-Holmes
Print Friendly