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Golden Beets and Brussels Sprouts

Posted By Chris On January 9, 2008 @ 10:35 pm In Sides | 15 Comments

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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