2 Large Beets (Chioggia adds pizzaz)

12 Brussel Sprouts, halved

1/2 cup slivered almonds (optional)

Balsamic Vinegar

Olive Oil

Thyme, Rosemary, or Dill (your preference)

Salt and Pepper to taste



Peel beets and slice in 1/4" thick slices; quarter

Halve the brussel sprouts and combine with beets

Add olive oil and balsamic vinegar to lightly coat beets and sprouts.
Add sprinkles of thyme,rosemary, or dill, and salt and pepper.
Mix thoroughly to coat all pieces.


Roast at 350°F for approximately one hour.  Add almonds, mix, and roast
10 more minutes. Let sit for 10 minutes, and serve!


Serves 4

Roasted Beets and Brussel Sprouts


Copyright 2012 Hands, Heart, and Health

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