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

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!

    Thanks.

  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.

    Thanks!

    ~ 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?
    Tks.

Leave a Reply