Golden Beets and Brussels Sprouts
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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