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 Beets
Inspired
from Ina Garten’s Roasted Brussels
Sprouts, The Barefoot Contessa Cookbook2 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.
So delicious and so good for you! I promise this roasted vegetable combination is 100 times better than French fries!
I was reluctant to read the rest of your post because you insulted the love of my life: junk food ;) But seriously now, I think I would gobble this down just as fast, and with as much pleasure as the same amount of fries, this sounds fantastic
ReplyDeleteRoasted brussels sprouts are one of life's pleasures! And you're right, waay better than junk food!
ReplyDeletedo I have to peel the beets before roasting?!?! thanks!
ReplyDeleteyes, they have to be peeled. :)
Deletecumin seeds or ground cumin ?!
ReplyDeleteHi Ryan! I used ground cumin.
DeleteI am SO making this tonight! I never thought of putting Cumin with Beets! Yay! THank you for the recipe ma'mselle.
ReplyDeleteYou make everything sound delicious and fun! Thank you. Now I gotta go chop those beets and prepare the Brussels with gusto. At 400F I hope for crispy esque.
ReplyDeleteDo the brussel sprouts need to be cut in half? all other recipes i read for roasted brussel spouts say they need cut in half.
ReplyDeleteI have the same question!! The fresh Brussels sprouts that I bought are quite large. Should I cut them in 1/2 before cooking?
ReplyDelete
ReplyDeleteThank you for your post. This is excellent information. It is amazing and wonderful to visit your site.
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