Roasted Beets N’ Brussels Sprouts
Written by Corinne Dobbas, MS, RD // March 4, 2010 // Health, Nutrition, Recipes // 17 Comments
Whip out a roasting pan or heck—even a cookie sheet—grab a cutting board, nab a knife, secure some sea salt, dial out the olive oil, hunt and gather those beets n’ Brussels sprouts and let’s get cooking—for real.
My Beets N’ Brussels Sprouts’ Journey
The other day I meandered into Marshall’s Fenway Farm Stand—near Boston’s beloved Fenway Park … if ya couldn’t already tell by the name. Here, the food is locally grown, locally produced, FRESH and SOOO GOOD! Folks—in this gem of a farm stand behold the best gosh darn grapes to grace your palate and inspire your taste buds. The red are wonderful, but I—of course—prefer the quenching, succulent crunch of the green grape, which leaves your mouth full of sweet natural goodness and the perfect hint of cheerful sourness on the tongue.
BUT … Marshall’s Farm Stand doesn’t only sell grapes my friend—they have everything from organic apples to local meats to BEETS and BRUSSELS SPROUTS. Hence, I whipped out my wallet and delightedly forked over some beets n’ Brussels sprouts’ dollars so they could journey on home with me.
If you’re in the Boston area, pay Marshall’s Fenway Farm Stand a visit! Your body, taste buds, and local farmers will be sayin’ THANK YOU!
The Healthifying Nature of these Two “Bs”
I’ll spare ya any long rants here. Just know that these two foods are quite possibly some of the healthiest foods sprouting from Mother Earth. 
Brussels sprouts are chock full of natural detoxifying enzymes, they strengthen the body’s natural defense system, and help protect against cancer. Mainly due to sulforaphaneone, a crazy powerful phytonutrient, which is also found in other cruciferous veggies—like cabbage, kale, and broccoli. GO cruciferous veggies!
NOW, beets‘ time to shine! Not only do these rooty suckers, stain your stovetop and counters crimson red—they keep your heart healthy n’ bright-pumpin’ red, protect against colon cancer, and overall keep your system running smooth and free of disease.
Moreover, both these two “Bs” will keep you a lean, green, mean, disease-fighting machine! Beets are only 78 calories per cup and have 3.3 grams of filling fiber per cup! Woo-Hoo! And Brussels sprouts are 60 calories per cup and pop 4.8 grams of fiber per cup! LOVE it!!! ‘
As Joan Salge-Blake, my former professor and nutrition guru always states, “These will FILL YOU UP before they FILL YOU OUT,” plus they’ll keep you full n’ satisfied. But, more importantly, they taste AWESOME!
Finally—the Easy Peazy Recipe!!!
Royally Roasted Beets n’ Brussles Sprouts
Prep Time: 5 minutes
Cook time: 35-45 minutes or until tender (smaller beet pieces will decrease cook time. The more beets and Brussels sprouts you have, the more your cook time will increase).
Ingredients:
- About 1.5 cups Brussels sprouts (or as many as your heart desires)
- 4 medium-large chopped beets (or as many as you please)
- 1 tablespoon of olive oil or olive oil cooking spray
- Sea salt to taste
Directions:
- Preheat oven to 400 degrees F
- Layer chopped beets and Brussels Sprouts on cookie sheet or roasting pan (if desired, place on top of foil for easier clean up)
- Drizzle or spray olive oil atop beets n’ Brussels sprouts
- Adorn the soon-to-be mouth watering veggies with sea salt to taste
- Place in oven
- Wait about 35-45 minutes or until tender and remove. Beets n’ Brussels sprouts may appear slightly browned … this is A-okay!
- ENJOY!
Honestly, this dish is so delish! I can’t get enough. For a complete meal, serve with a white fish, veggie crumbles, chicken, beans, or shrimp … let the imagination soar! YUM!
Let me know what ya think!
Happy Healthifying!
What’s your favorite roasted veggie?
And, if you live in Boston, have you ever been to Marshall’s Fenway Farm Stand?!?
I say goodbye to fad diets, bogus "fat-burning" pills, and processed, non-food food. And, I smile hello to a healthifying lifestyle full of fruits, veggies, and whole grains, sweaty workouts, the occasional "chocolate fix," sleep, family and friend time, and quality "me time" with a focus on health. I look forward to your comments and thoughts as the posts healthify on by!
17 Comments on " Roasted Beets N’ Brussels Sprouts "
Yum! Two of my favorite veggies!
Yum! I have both in my fridge right now. I’ll have to try this method this weekend!
Yes! They’re sooo good!
My favorite way to eat these two veggies! Baking them naturally enhances their flavors and sweetness…soo good!
brussel sprouts and beets are two of my favorite vegetables!! the other night i decided to add coconut oil instead of olive oil and it was very good!!
“fill you up before they fill you out” is one of my favorite JSB quotes.
And i stopped into marshall’s last week, and I can’t say I was impressed. I found that most of their produce was not local, which although understandable this time of year, i think they’re doing quite a bit of false advertising. And while some of their “processed foods” (ie chips, pasta sauce, hummus etc, ) are processed near here, the ingredients are probably sourced further away. I just hate to see local, green-washing. that’s my two cents!!
Good point. The processed foods are trickier. But, I gotta say my produce was local
i’ve never been a fan of either Bs, but after this post i’m thinking i should give them a 2nd chance!
That looks soo good! Is this horrible of me to say that I have never had beets!! It will definitley be going on my new foods to try list.
I LOVE roasted brussel sprouts. Roasting them just brings out such a flavor. yum!
I’ve never been there, but I love Farmer’s markets. I recently discovered that I actually do like brussel sprouts. I always thought I hated them! But I have never tried making beets. Thanks for the tip!
You know, I’ve NEVER tried beets! This has inspired me to change that, however! They look fantastic, girlie!! Hope you’re enjoying your weeeeeekend!!!!
I just heard of that place in Fenway! I’m going to have to check it out. That dish looks so good!
I just bought some brussel sprouts that I plan on roasting! Your dish looks yummy
What a fabulous combo! Thanks for sharing!
Hey there,
I have some fresh beets I picked up at the Farmers Market and I’m wondering if I slice them raw (and remove the leafy greens for a later saute) or if the beets should be pealed/precooked before this dish. Baking beets usually takes about 1.15hrs so I’m just wondering….
Hi Jessie, I simply removed the leafy greens and sliced them up into small pieces, after a good scrub. Depending on your oven, how small the slices are, and how may slices you have, the cook time will vary. I would cook them raw in small pieces with the Brussels sprouts until tender, one serving should take about 35-45 minutes, more beets will take longer…I will add that note to my post! But again, your best bet is the small pieces of beets and just waiting until tender…Hope this helps! Thanks for reading:)
My husband loves beets and I don’t, and I love brussels sprouts but he doesn’t. Our local MN farmers market was selling beautiful bunches of both this past week, so I picked some up and was bound and determined to find a way to cook each of them so that the other would like it. I found your recipe, and I’m happy to say that we both agree that it’s delicious! The mixture is something that I never could have thought of on my own. Not only is it a treat for the eyes, but for the taste buds as well. I can’t wait to make this a regular part of my seasonal menu at home!! Thanks for the recipe!
Aw–I am SOOO happy that this worked for you and that you BOTH liked it! That’s the number one thing in keeping your healthy eats on! Thanks for the update!!!