No ImageGolden Beets and Brussels Sprouts

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.

    Show Replies (1)
  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!

    Show Replies (1)
  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.

    Show Replies (1)
  4. Bobbi

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

    Show Replies (1)
  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” ;)

View More