A long time ago, when DFJ and I were planning to make sides for a dinner party, he suggested this recipe and acted like it was his own brilliant idea. But I totally knew it was an Ina Garten one because I have a knack for memorizing recipes. We never got to make it because Brussels sprouts were not in season during that time. I wish we made it sooner though and not a year or so later because we totally loved it and everything was devoured in less than 10 minutes.
There were some beets sitting in the crisper for a few weeks that needed to be taken care of, so I peeled them and threw them in with the sprouts. Guess what? They go really well together and make for a good-looking couple. It’s like a Christmas tree in your oven!
The browned Brussels sprouts are crispy and salty on the outside but still tender on the inside. That slight bitterness is still there and is so perfect with the earthy sweetness of the roasted beets.
Roasted Brussels Sprouts and BeetsInspired from Ina Garten’s Roasted Brussels Sprouts, The Barefoot Contessa Cookbook
2 large beets, roughly chopped
½ lb brussels sprouts, ends chopped off
2 tbsp olive oil
1 tsp salt
¾ tsp cumin
freshly ground pepper
Position a rack in the middle of the oven and preheat the oven to 400 degrees F.
Coat the chopped beets and brussels sprouts with olive oil and season with salt, cumin, and pepper in a roasting pan. Use your hands to toss everything well together.
Roast for 35-40 minutes. Stir the vegetables halfway through cooking time.
Turn the oven off and serve immediately.