We were at Whole Foods Market
on Saturday, where they were offering samples of these roasted stripey beets, and thought they were wonderful to look at and to eat. Paul, being the King of Brussels Sprouts, decided they might be good in combination with Brussels sprouts, so we bought some and gave it a try. Definitely delicious. Here’s how we made them:
Preheat the oven to 400.
Wash and cut the ends off the Brussels sprouts (the more of the end you cut off, the more leaves will come off and make crispy chips when they’re baked). Cut each sprout in half lengthwise if they’re big.
Wash and peel the beets with a potato peeler. Slice into strips like the ones in the picture.
Put in a 13x9 pan, pour some olive oil over (amount depends on how much oil you like - we used a few tablespoons), mix and sprinkle with coarse sea salt (or regular salt, but we like the chunky stuff) - again, the amount depends on how salty you like your veggies. You can always add more after they’re cooked.
Cook in the oven for 10 minutes and then stir. Cook for another 10 minutes and stir again. If the beets feel like they’re done when you poke them with a fork, you’re done. Cook for another 10 minutes if not. Total cooking time should be somewhere between 20 and 30 minutes.
Leave a comment or question below if you have one. I’d be glad to elaborate.