Oven Roasted Beets & Brussels

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This is one of those UN-recipe types of recipes, you know the kind where you just throw some stuff together and it comes out like magical perfection every time? Those are the very best kind, in my opinion, especially when time is in short supply. This is as simple as tossing the veggies in a bowl with some olive oil, salt & pepper, spreading it all out on a sheet pan, and roasting in the oven at 425 for about 15-20 minutes. Easy-peasy, right? I've used yellow and red beets, and brussels sprouts. That's it. Just toss with some olive oil, salt & pepper. You could add, or substitute, cubed carrots, celeriac, or sweet potato, or all of the above. Throw in some garlic, onions or fresh herbs if you like. If you consume dairy, try sprinkling a bit of goat's milk feta over top just before serving. And finally, if you're really motivated to go all-out, top your roasted veggies with some toasted pine nuts or walnuts. Heaven.

Posted on April 24, 2013 .