Golden Beets and Brussels Sprouts

PaleoVeganBeetBrussels Sprouts

Beautiful golden beets and Brussels sprouts. Roasted or boiled golden yellow beets with parboiled Brussels sprouts, sautéed together in olive oil, shallots and thyme, and topped with toasted almonds.

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 extra virgin olive oil are all you need to bring the dish together.

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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 tablespoons extra virgin olive oil
  • 2 teaspoons fresh thyme, chopped
  • 2 tablespoons almond slivers, toasted
  • Salt and freshly ground pepper


1 Boil or roast the beets: 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 Toast the slivered almonds: 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 Blanch the Brussels sprouts: 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 Cook the shallots, add beets and Brussels sprouts: 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.

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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16 Comments / Reviews

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Did you make it? Rate it!

  1. Elke Sisco

    Is there a reason for keeping the beets whole to roast them? Nerd that I am, I am thinking that they would roast faster if you chopped them up first.

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  2. 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!

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  3. 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.

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  4. Bobbi

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

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  5. 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” ;)

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