Sunday, March 14, 2010

roasted beets and brussels sprouts

Sweet beets with earthy brussels sprouts.. they go so well together! And actually.. some chopped up, steamed swiss chard accompanied this - but it's not in the photo.
I had leftovers of this dinner warmed up for lunch today, and it was equally as good.. I recommend making this. (the idea for the recipe came from Elana's Pantry)

Oven! 350.
beets (whatever you have - I had 2 big ones) Scrub clean under water, no need to peel, quartered, or "eighthed")
brussels sprouts
olive oil (evoo, as the cool kids say.. maybe i should start a new thing.. oevoocp - Organic extra virgin olive oil cold pressed)
balsamic vinegar
sea salt

In a pyrex dish, place your quartered beets and brussels sprouts. Drizzle with oevoocp :) Then cover with foil and roast for about 1 hour. 50 minutes will do, if you're impacient.
Then.. serve with a little more oil + balsamic vinegar drizzled on top, with a sprinkle of sea salt.

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