If you’re searching for the perfect appetizer, side dish, or snack, look no further than our combination of Roasted Brussels Sprouts, Red Onions and Beets. This recipe is full of colorful produce selections, such as red onions and beets, which provides a mouthwatering combination when roasted alongside the Brussels sprouts. The contrast in flavors and colors is a stunning masterpiece, and will look amazing however you choose to serve it. Pair these Brussels sprouts with any delicious entree, such as our Eggplant Involtini with Cashew Pesto, Asparagus Mushroom Sorghum Risotto, or Slow Cooker Chicken Cacciatore, for a fabulous meal that is perfect for any day of the week!
Brussels Sprouts are a cruciferous vegetable, and they are also rich in nutrients, including several carotenoids (beta-carotene, lutein, zeaxanthin); vitamins C, E, and K; folate; and minerals. New studies have shown that the consumption of a typical serving of cruciferous vegetables (such as cabbage, broccoli, and Brussels sprouts) may significantly decrease and lessen the risks of cancer (1). Other studies have also revealed that consuming cruciferous vegetables on a regular basis are key instruments in advancing progress toward the prevention of cancer (2).
This recipe doesn’t have to be a one-time thing, though. You can roast a double batch of these Brussels sprouts, properly store them in labeled and sealed containers, and use them in salads or nourish bowls throughout the week. If sealed, they will last in the refrigerator for 3-4 days.
Preheat the oven to 375° F, and line a baking dish with aluminum foil.
Place beets and red onion on the aluminum foil. Coat well with 1 teaspoon olive oil and 1/2 tablespoon balsamic vinegar, and bake for 30 minutes.
While the beets are cooking, place the Brussels sprouts onto another parchment lined baking dish and sprinkle the remaining olive oil, balsamic vinegar, salt and pepper over them.
After the beets and onions have cooked for 30 minutes, add the Brussels sprouts to the oven. Let the Brussels sprouts cook together with the beets and onions for 10 minutes. After 10 minutes, add the thyme and turn over the Brussels sprouts. Roast for another 10-15 minutes until the Brussels sprouts are golden brown and soft. When done, remove from the oven and let cool.
Place the beets onto a cutting board, and peel and cut them into 1-inch pieces. Plate the Brussels sprouts with the beets and onions on a serving platter, and garnish with thyme sprigs.
Serving size: 1 cup, Calories: 100 grams, Fat: 3 grams, Saturated fat: 0.5 grams, Carbohydrates: 17 grams, Sugar: 7 grams, Sodium: 218 milligrams, Fiber: 6 grams, Protein: 5 grams, Cholesterol: 0 milligrams
(1) Kendra J. Royston et al. The Epigenetic Impact of Cruciferous Vegetables on Cancer Prevention. Current Pharmacology Reports February 2015, Volume 1, Issue 1, pp 46–51. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4354933/ (2) Arikawa AY, Gallaher DD. Cruciferous vegetables reduce morphological markers of colon cancer risk in dimethylhydrazine-treated rats. J Nutr. 2008 Mar; 138(3):526-32.