Oven Roasted Beets and Brussels Sprouts can transform a basic weeknight meal into something special. Simple and elegant, this eye-catching vegan recipe features rich, beautiful jewel tones that add a vibrant pop of color. Learn how to roast beets and you’ll enjoy plenty of great flavor from this oven-roasted beets and brussels sprouts recipe.
Prior to making this side dish, I did not know how to roast beets or even how to cook fresh beets at all! My beet-eating experience had been limited to putting fresh beets in a smoothie and a certain canned beet dish that my mom is fond of making (that I didn’t care for as a kid AT ALL).
Learning how to roast beets and enjoying this oven roasted beets and brussels sprouts recipe has been a game-changer for me. It always feels good when you find a new way to incorporate fresh vegetables into your diet.
Now that I know how to roast beets and flavor them well, I can eat them without wishing I was eating something else. Who else is guilty of that when it comes to eating your veggies? Hopefully, it’s not just me.
How to Cook Fresh Beets and Brussels
Ingredients:
- 3 large red beets, cleaned, peeled, and cut into equally thick slices
- 1 pound fresh Brussels sprouts, ends removed and cut in half
- 3 T. olive oil, divided
- 1 T. garlic powder, divided
- 1 red onion, outer skin removed, sliced and quartered
- 6 sprigs fresh thyme
- ½ T. pink Himalayan sea salt
- 1 t. fresh cracked black pepper
Directions:
- Preheat oven to 400 degrees.
- Add sliced red beets and Brussels sprouts and toss with 2 tablespoons olive oil and 2 teaspoons garlic powder.
- 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 olive oil and sprinkle with 1 teaspoon garlic powder.
- Add fresh thyme sprigs to the baking sheet. Sprinkle vegetables with pink Himalayan sea salt, and fresh-cracked black pepper. Bake in preheated oven for 25 minutes or until Brussels sprouts are golden brown and other vegetables are tender.
- Remove from oven and cool slightly before serving.
Oven Roasted Beets and Brussels Sprouts
Ingredients
- 3 large red beets cleaned, peeled, and cut into equally thick slices
- 1 pound fresh Brussels sprouts ends removed and cut in half
- 3 T. olive oil divided
- 1 T. garlic powder divided
- 1 red onion outer skin removed, sliced and quartered
- 6 sprigs fresh thyme
- ½ T. pink Himalayan sea salt
- 1 t. fresh cracked black pepper
Instructions
- Preheat oven to 400 degrees.
- Add sliced red beets and Brussels sprouts and toss with 2 tablespoons olive oil and 2 teaspoons garlic powder.
- 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 olive oil and sprinkle with 1 teaspoon garlic powder.
- Add fresh thyme sprigs to the baking sheet. Sprinkle vegetables with pink Himalayan sea salt, and fresh-cracked black pepper. Bake in preheated oven for 25 minutes or until Brussels sprouts are golden brown and other vegetables are tender.
- Remove from oven and cool slightly before serving.
Holly says
Brussels took 30 min beets took 45 minutes and still needed more. Beets need to be cut smaller than pictured to cook at same rate. Or cook separate in 2 different ovens.