Golden Beets and Brussels Sprouts

Photography Credit: Elise Bauer

Here’s a recipe for those of us who love both beets and brussels sprouts. (Isn’t it pretty?) I love beets in practically anything, but if you mix red beets with other foods, those foods will turn red as well. Golden beets keep their vibrant orange color without staining their neighbors, making them welcome companions for our brussels sprouts. A little thyme, some shallots and olive oil are all you need to bring the dish together.

Golden Beets and Brussels Sprouts Recipe

  • Prep time: 10 minutes
  • Cook time: 55 minutes
  • Yield: Serves 3-4.

This recipe can easily be scaled up to serve more people.


  • 2 medium sized golden beets
  • 10 brussels sprouts, trimmed of rough outer leaves and cut in half
  • 2 teaspoons salt
  • 1 shallot, peeled and sliced
  • 2 Tbsp olive oil
  • 2 teaspoons fresh thyme, chopped
  • 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 how ever long it takes to get them tender), or wrap them in foil and roast them in the oven at 350°F for an hour fifteen minutes or until done. 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 the beets aside to cool for 10 minutes, then peel and chop them into 1 x 1/2 inch chunks.

2 While beets are cooking 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 Also while the beets are cooking, prepare the brussels sprouts. Bring 1 1/2 quarts of salted water (2 teaspoons salt) in a medium saucepan to a boil. Add the brussels sprouts to the water and blanch them for 2-3 minutes. They should be almost all the way cooked through. Drain and rinse with cold water to stop the cooking. Set aside.

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.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Golden Beets and Brussels Sprouts on Simply Recipes. Thank you!


If you make this recipe, snap a pic and hashtag it #simplyrecipes — We love to see your creations on Instagram, Facebook, & Twitter!

Showing 4 of 13 Comments

  • Susie

    This website has been my go-to for weekly meal planning the past couple of years, thank you for you consistency and dedication to quality fool, Elise! I was in search of a side dish to bring to a potluck and, thanks to the updated search features on the site, I found this deliciousness! My additions to the recipe were a couple of shakes of red pepper flakes to the shallots, and a few splashes of lemon juice to add an acid to the finish to brighten the flavors. Delish! Thank you, Elise!

  • 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.

  • Bobbi

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

  • 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” ;)

  • 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

View More Comments / Leave a Comment