Roasted Beets and Brussels Sprouts
Roasted Beets and Brussels Sprouts
Roasted Vegetables make a meal complete.
Ingredients
- 4 small red beets washed well and cut into cubes
- 4 golden beets washed well and cut into cubes
- 1 lb Brussels sprouts bottoms trimmed and cut in half. Remove loose leaves.
- 2 tbsps olive oil split in two
- salt and pepper to season beets and Brussels sprouts.
Instructions
- Preheat oven to 375
- Line two baking sheets with parchment paper.
- In two separate bowls, toss beets and Brussels sprouts in olive oil. Season with salt and pepper
- Spread beets out on baking pan.
- Arrange Brussels sprouts on other baking pan, flat side down.
- Roast beets for one hour; at the 1/2 hour mark, put Brussels sprouts in the oven.Done at fork-tender.
Notes
These roasted veggies are so flexible. Can be served hot or cold on a salad. Both of these veggies are really healthy: antioxidants, anti-inflammatory, high in fiber, vitamins and minerals.
