Roasted Red Beets & Brussels Sprouts are a tasty and nutritious dish made by baking red beets and Brussels sprouts in the oven until they’re golden and flavorful. The beets, with their earthy sweetness, complement the slightly nutty taste of Brussels sprouts.

First, they are washed and cut into bite-sized pieces, then tossed in olive oil, salt, and pepper for seasoning.

The roasting process brings out their natural sugars and creates a crispy exterior while maintaining a tender inside.

his simple yet delightful combination offers a colorful, wholesome side dish that’s both easy to make and a delight for the taste buds.

This easy, yet elegant, side dish can elevate a basic weeknight meal into something truly extraordinary. This eye-catching creation features rich, beautiful jewel tones that add a vibrant pop of color, along with plenty of great flavor.

Prep time: 15 minutes

Cook time: 25-30 minutes

Serves: 4-6

Ingredients

3 large red beets, cleaned, peeled, and cut into uniformly thick slices
1 pound fresh Brussels sprouts, ends removed and cut in half
3 T. extra virgin olive oil, divided
2 t. garlic powder, divided
1 medium red onion, cut into thick slices and quartered
6 sprigs fresh thyme
1 T. pink Himalayan sea salt
1 t. black pepper

Directions

Place top oven rack in center position and pre-heat oven to 400°F.

Add sliced red beets and Brussels sprouts to a medium bowl and toss with two tablespoons olive oil and one teaspoon garlic powder.

Arrange beets and Brussels sprouts on a rimmed baking sheet lined with parchment paper or a Silpat™ baking mat in a single layer without overcrowding.

Add red onion quarters and brush with remaining olive oil and sprinkle with remaining garlic powder.

Add fresh thyme sprigs to baking sheet. Sprinkle vegetables with pink Himalayan sea salt, and black pepper. Place in pre-heated oven for 25-30 minutes or until Brussels sprouts are golden brown and other vegetables are fork tender.

Remove baking sheet from oven and cool slightly before serving. Enjoy!

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Ingredients

3 large red beets cleaned, peeled, and cut into uniformly thick slices
1 pound fresh Brussels sprouts ends removed and cut in half
3 T. extra virgin olive oil divided
2 t. garlic powder divided
1 medium red onion cut into thick slices and quartered
6 sprigs fresh thyme
1 T. pink Himalayan sea salt
1 t. black pepper

Instructions

Place top oven rack in center position and pre-heat oven to 400°F.
Add sliced red beets and Brussels sprouts to a medium bowl and toss with two tablespoons olive oil and one teaspoon garlic powder.
Arrange beets and Brussels sprouts on a rimmed baking sheet lined with parchment paper or a Silpat™ baking mat in a single layer without overcrowding.
Add red onion quarters and brush with remaining olive oil and sprinkle with remaining garlic powder.
Add fresh thyme sprigs to baking sheet. Sprinkle vegetables with pink Himalayan sea salt, and black pepper. Place in pre-heated oven for 25-30 minutes or until Brussels sprouts are golden brown and other vegetables are fork tender.
Remove baking sheet from oven and cool slightly before serving. Enjoy!