Roasted Red Beets & Brussels Sprouts


Roasted Red Beets & Brussels Sprouts
This easy, yet elegant, side dish can elevate a basic weeknight meal into something truly extraordinary. This eye-catching creation features rich, beautiful jewel tones that add a vibrant pop of color, along with plenty of great flavor.
  • 3 large red beets, cleaned, peeled, and cut into uniformly thick slices
  • 1 pound fresh Brussels sprouts, ends removed and cut in half
  • 3 T. oil, divided(I use grapeseed oil)
  • 1 T. garlic powder, divided(I use Garlic galore)
  • 1 red onion, outer skin removed and cut into uniformly thick slices and then quartered
  • 6 sprigs fresh thyme
  • 1 T. pink Himalayan sea salt
  • 1 t. fresh cracked black pepper
  1. Preheat oven to 400 degrees.
  2. Add sliced red beets and Brussels sprouts and toss with 2 tablespoons oil and 2 teaspoons garlic powder.
  3. Arrange beets and Brussels sprouts on a rimmed baking sheet lined with parchment paper in a single layer. Add red onion quarters and brush with remaining oil and sprinkle with 1 teaspoon garlic powder.
  4. Add fresh thyme sprigs to baking sheet. Sprinkle vegetables with pink Himalayan sea salt, and fresh-cracked black pepper. Bake in pre-heated oven for 25 minutes or until Brussels sprouts are golden brown and other vegetables are tender.
  5. Remove from oven and cool slightly before serving.

For info about Grapeseed oil Go Here and Garlic Galore:  Go Here

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