The Stay At Home Chef: Roasted Beets and Brussel Sprouts

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Roasted Beets and Brussel Sprouts

Yes, I did it. And I laughed maniacally the entire time (at least in my head). I brought two outcast vegetables together and married them in a vegetable side dish that is sure to be controversial on the table, particularly for picky palates. I mean, seriously, I can't even rave about how much you'll love this dish because let's face's beets and brussel sprouts. These two vegetables are at the butt of way too many jokes. You might love it, you might hate it. I'm one of those crazy people that loves both beets and brussel sprouts so I was good to go. My husband loved it too, but my kids? Ya, right! They aren't going to touch either. Sometimes I can convince them to eat beets, but not so much with brussel sprouts. That's okay, I'll hoard them on my plate.

Hands on Time: about 10 minutes
Cook Time: 45 minutes
Yield: Serves 4 to 6


3 medium-size beets, tops removed, peeled, and diced
1 lb. brussel sprouts, trimmed and halved
2 TB olive oil
salt and pepper
1/2 cup balsamic vinegar
2 oz goat cheese, crumbled


1. Preheat oven to 400 degrees.

2. Spread beets out in a single layer on one-half of a baking sheet. Drizzle with 1 TB olive oil and season with salt and pepper. 

3. Roast in the preheated oven for 15 minutes. Remove the baking sheet from the oven and add the brussel sprouts on the other half of the baking sheet. Drizzle with remaining olive oil and season with a little salt and pepper.

4. Return baking sheet to the oven and roast for 20 to 30 minutes, until vegetables are tender.

5. 15 minutes before the vegetables are done, pour the balsamic vinegar into a small saucepan over high heat. Bring to a simmer and reduce the heat to medium-low. Cook until balsamic is reduced into a syrup like consistency, about 10 to 15 minutes.

6. When vegetables are finished, drizzle with the balsamic reduction and serve with crumbled goat cheese on top. 

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