9th January 2008

    Golden Beets and Brussels Sprouts

    posted in Sides |

    Lisa made this dish tonight, from Elise’s Simply Recipes, to go with the black bean burgers. Roasted beets and parboiled Brussels sprouts are quickly sauteed in a pan with roasted almonds, shallots, and thyme.

    Chris says:

    How come I like Brussels sprouts all of a sudden?

    Lisa says:

    Because they’re delicious?

    Chris says:

    But every time I’ve had them they’ve either been really bitter, or so disguised that you couldn’t even taste them at all — these are awesome.

    Lisa says:

    You finally had them cooked right, sucka.

    Chris says:

    Wow, I might like these even more than the ones we made at Thanksgiving. Delicious!

    Lisa says:

    It’s a great recipe — though I cut the oil in half, and I’d call it 2-3 servings, not 3-4.

    Golden Beets and Brussels Sprouts
    (via Simply Recipes)
    2 medium sized golden beets
    10 brussels sprouts
    1 shallot, peeled and sliced
    1 tbsp olive oil
    1 tbsp fresh thyme, chopped (can substitute a 1 teaspoon of dried thyme)
    2 tbsp almond slivers, toasted
    salt and freshly ground pepper

    Place the beets in a roasting pan, and place in a 350 degree oven for an hour and fifteen minutes. When beets are done, remove from the pan, let cool for 10 minutes, then peel and cut into 1-1/2″ chunks. While beets are roasting, toast raw almonds in a pan over medium heat until browned, then set aside.
    Fill a small saucepan halfway with water and bring to a boil. Add the brussels sprouts and cook for 2-3 minutes, until almost cooked through. Drain, let cool, then cut in half and chop off protruding stems.
    In a skillet over medium heat add half a tablespoon of the oil. Add the shallots and cook until translucent, then add another half tablespoon of oil and raise the heat to medium-high. Add the sprouts, beets, and thyme, stirring as you go. Add salt and pepper to taste. Cook for an additional minute, then toss with the toasted almonds.

    2-3 Servings

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    This entry was posted on Wednesday, January 9th, 2008 at 10:35 pm and is filed under Sides. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

    There are currently 15 responses to “Golden Beets and Brussels Sprouts”

    1. 1
      On January 10th, 2008,Patricia Scarpin said:

      The dish looks wonderful – great photo!

    2. 2
      On January 10th, 2008,hanne hanne said:

      I agree with Patricia– what a beautiful photo. My husband and I have had the same conversation about Brussels sprouts. He’s liked them since he was a little boy, but I’m still not 100% about them. I love the idea of having them with the sweetness of beets. Delicious!

    3. 3
      On January 10th, 2008,Chris said:

      Patricia — Thanks! I like the photo too. :)

      Hanne Hanne — What I really liked about these was that they didn’t have that “bitter” taste I usually associate with them. Maybe because they’re cooked so quickly? They were cooked, yet still crisp. I really, really enjoyed them.

    4. 4
      On January 10th, 2008,DocChuck said:

      Gotta be delicious. Will try as soon as we can get to Wegmans for the golden beets. Your GREAT photo should win an award of some type!


    5. 5
      On January 10th, 2008,Brilynn said:

      I love brussels sprouts in a maple vinaigrette, but I’d definitely give this a try!

    6. 6
      On January 10th, 2008,Chris said:

      Tastespotting #7322

    7. 7
      On January 11th, 2008,Hanna said:

      could you use regular beets? I can’t get golden beets anywhere around here.

    8. 8
      On January 11th, 2008,Chris said:

      Hanna — I’m sure you could, but I’d fear it turning the entire dish red. :)

    9. 9
      On January 13th, 2008,Cathleen said:

      Long live the Brussels sprout! Listen to your smart wife–they rock! Pair them with beets–the ultimate combination! This looks soooooo yummy…..

    10. 10
      On January 15th, 2008,MrsDocChuck said:

      I had to make this without the Brussels Sprouts, due to my husband’s terrible chronic bloating condition.

      Even without them, it was a delicious dish, which we will make again when our wallets afford it, since golden beets are a bit pricy at Wegman’s.


      ~ Liz, RN

    11. 11
      On May 25th, 2008,Top 10 Photos » We [Heart] Food said:

      […] Brussels Sprouts and Golden Beets — this picture won me over not only for the gorgeous colors, but also for the fact that as a life-long Brussels sprouts HATER, I couldn’t believe how crunchy and flavorful the dish was. It made me a convert. […]

    12. 12
      On December 14th, 2008,Brussels Sprouts with Pancetta and Pine Nuts » We [Heart] Food said:

      […] sprouts hater, I can pretty much guarantee that if I hadn’t already been won over by the two other recipes featured on this site, this one would have done the job. Because, really, […]

    13. 13
      On January 6th, 2010,golden beets & brussels sprouts « nummy nims said:

      […] are soooo good.  I’m going to have to make them more often.  The original recipe is from weheartfood but I made a few slight alterations to it so that’s what I will include here, but you can […]

    14. 14
      On January 25th, 2011,brussels sprouts are magical things : Old Sweet Song said:

      […] Golden Beets and Brussels Sprouts Category: get in my belly! […]

    15. 15
      On July 13th, 2013,Dunz said:

      How about using red beets? Any major flavor change or just presentation?

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