Roasted Red Beets & Brussels Sprouts
This easy, yet elegant, side dish can elevate a basic weeknight meal into something truly extraordinary. This eye-catching creation features rich, beautiful jewel tones that add a vibrant pop of color, along with plenty of great flavor.
Ingredients
- 3 large red beets cleaned, peeled, and cut into uniformly thick slices
- 1 pound fresh Brussels sprouts ends removed and cut in half
- 3 tablespoons extra virgin olive oil divided
- 2 tsps garlic powder divided
- 1 medium red onion cut into thick slices and quartered
- 6 sprigs fresh thyme
- 1 tablespoon pink Himalayan sea salt
- 1 tablespoon black pepper
Instructions
- Place top oven rack in center position and pre-heat oven to 400°F.
- Add sliced red beets and Brussels sprouts to a medium bowl and toss with two tablespoons olive oil and one teaspoon garlic powder.
- Arrange beets and Brussels sprouts on a rimmed baking sheet lined with parchment paper or a Silpat™ baking mat in a single layer without overcrowding.
- Add red onion quarters and brush with remaining olive oil and sprinkle with remaining garlic powder.
- Add fresh thyme sprigs to baking sheet. Sprinkle vegetables with pink Himalayan sea salt, and black pepper. Place in pre-heated oven for 25-30 minutes or until Brussels sprouts are golden brown and other vegetables are fork tender.
- Remove baking sheet from oven and cool slightly before serving. Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 103kcal (5%)Carbohydrates: 8g (3%)Protein: 3g (6%)Fat: 8g (12%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 975mg (42%)Potassium: 319mg (9%)Fiber: 3g (13%)Sugar: 2g (2%)Vitamin A: 620IU (12%)Vitamin C: 66mg (80%)Calcium: 39mg (4%)Iron: 1mg (6%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
