Roasted Brussel Sprouts with Beets
As a kid I never liked Brussel sprouts. Mum would boil them and they would sit on my plate with one of my parents saying eat your Brussel sprouts!
In my thirties I decided to try them again. I boiled them like my Mum did and still didn’t like them so forgot about them for awhile. Once, I became a food blogger and cookbook author new foods became a hobby of mine and creating new recipes was so much fun.
As a nutritionist I now know how healthy Brussel sprouts are for our bodies, so I vowed to myself to try them again. After all they provide us with fibre, vitamin C, and K. They’re loaded with antioxidants and phytochemicals that protect us against cancer and free radical damage, so I owed it to myself to try them again, didn’t I?
One day I decided to buy some Brussel sprouts and for dinner I sliced them and stir fried them with onions and red peppers in a little olive oil and water. They were delicious and a new favourite food was born.
Tonight for dinner I cut up beets, onions and Brussel sprouts. I added in some garlic, fresh thyme, sea salt and olive oil, and roasted them in the oven for an hour. The sweetness of the beets and onions along with the Brussel sprouts was simply delicious. To my surprise my husband had two helpings.
Here is the recipe. Let me know how you enjoy it in the comments below.
- 5 small to medium sized beets, peeled and sliced
- 20 Brussel sprouts, sliced in half
- 2 small onions, diced
- a few sprigs fresh thyme
- sea salt
- olive oil
- Place all ingredients in a casserole dish.
- Drizzle with olive oil and I added about 2 tbsp of water
- Cover and bake 350F for 1 hour
Original Recipe By Shirley Plant