Golden Beets and Brussels Sprouts

A recipe for those of us who love both beets and brussels sprouts. (Isn’t it pretty?)

Note that thyme is the essential accent which brings all the ingredients together.

Golden Beets and Brussels Sprouts Recipe


  • 2 medium sized golden beets
  • 10 brussels sprouts
  • 1 shallot, peeled and sliced
  • Olive oil
  • 1 Tbsp fresh thyme, chopped (can substitute a 1 teaspoon of dried thyme)
  • 2 Tbsp almond slivers, toasted
  • Salt and freshly ground pepper


1 The beets take the longest to cook so start them first. Either boil them in water in a small saucepan for 45 minutes, or roast them in the oven at 350°F for an hour fifteen minutes. Roasting will give you better flavor, but takes longer and uses a lot more energy (unless you are already cooking something in the oven). When done, set aside to cool for 10 minutes, peel and chop into 1 x 1/2 inch chunks.

2 While beets are cooking you may want to toast your almond slivers if you are starting with raw almonds. Just heat a skillet to medium high heat and put in the almonds. Stir frequently with a spatula. When the almonds begin to brown, remove from pan into a small bowl. Let cool, set aside.

3 Remove any outer leaves that look a bit ragged from the brussels sprouts. Bring a small saucepan half filled with water to a boil and parboil the brussels sprouts for 2-3 minutes. They should be almost all the way cooked through. (Test by cutting one in half.) Set aside for 5 minutes to cool, cut off any protruding tough stem on each sprout and cut each sprout in half.

4 In a medium sized skillet heat 1 Tbsp olive oil on medium heat. Add the shallot slices and cook until translucent, a few minutes. Add another tablespoon of olive oil and raise the heat to medium high. Add the sprouts and beets to the pan, along with the thyme and mix well. Salt and pepper to taste. Cook for 1 minute more, stirring. Remove from heat and serve. Can serve warm or at room temperature.

Serves 3-4.


  1. Elise

    Hi Nyteflame, we usually get golden beets at Whole Foods market or at the local farmers market. You can also grow them; I just got some seeds for the spring!

  2. jules

    This sounds delish, perfect for a lighter thanksgiving side dish, I am definitely making it. PS: Your website is beautiful!

  3. Elizabeth

    Yum! I was looking for a golden beet recipe and found this. Happened to have Brussels sprouts in the fridge too. Didnt have shallots today so I went without. It’s hot here in the south right now so I actually did the whole thing in a large toaster over (convection type). Roasted the beets for 30 minutes at 450. Let them cool and peel and chop. Toast nuts in there while the beets cool. Put the beats, sprouts (cut in half) back on the tray – toss in olive oil,salt and pepper. Roast another 15 minutes and add the almonds and serve. Same great recipe with the kitchen staying cool.
    So glad I found your website!

  4. Anna

    Could we replace yellow beets with regular red beets?

    Note from Elise: Sure, it’s just that red beets will stain everything around them red, while golden beets will not.

  5. Mona

    can you substitute golden beets with another vegetable?

    Red beets? Yes you can substitute, or leave out entirely. I suggest looking up brussels sprouts recipes in Food Blog Search to see what ideas you find. ~Elise

  6. janel

    I made this tonight and added fennel bulb that I roasted separately from the beets in foil with oil, salt, pepper. Didn’t have shallots, thyme or almonds but it was a great mix of flavors and with the red beets it was very “valentine like” ;)

  7. Bobbi

    Thanks for the beautiful vegetarian recipes!
    Question re the golden beets and brussels sprouts recipe: could one substitute chestnuts for the almond slivers?

    Haven’t tried substituting chestnuts, but if you do, please let us know in the comments how it turns out for you. ~Elise

  8. Linda

    I agree with the recipe author that boiling depletes the flavor of the beets. However, roasting is not the only alternative. I steam beats in the microwave in a covered dish with just a tiny amount of water. Depending upon the quantity of the beets, they take 5 to 10 minutes. I cut the bottom off before steaming. It is easy to peel once they are steamed. The flavor is just as good as for roasted beets. I have also roasted in aluminum foil in a high heat oven for about 30 minutes.

I apologize for the inconvenience, but comments are closed. You can share your thoughts on our Facebook page ~ Elise.