Oven Roasted Beets and Brussels Sprouts
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. Simple and elegant, this eye-catching vegan recipe features rich flavors you'll love.
Servings 8
Calories 84kcal
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.
Nutrition
Serving: 1serving | Calories: 84kcal | Carbohydrates: 8g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Sodium: 318mg | Fiber: 2g | Sugar: 3g