When you prepare them right, there are few things more delicious than a flavorful side dish of roasted vegetables. From potatoes and sweet potatoes to carrots and broccoli, no matter what vegetable you pick, you really can’t go wrong. If you’re looking for a new combination for your next mealtime, this recipe from Lattes, Life, and Luggage, recommended by Kristin DeBoard with the Williamson Farmers Market, is sure to be a hit!
Beets and brussels sprouts both have a spotty reputation. Many folks have tried them cooked plain, often incorrectly, and believe that these veggies just aren’t for them. When cooked right, though, both are full of plenty of natural flavors that shine with delicious seasonings. This recipe for Maple Roasted Brussels Sprouts and Beets is a fantastic example, and so delicious that you might forget they’re vegetables. Both are also extremely healthy; beets are packed with antioxidants and are extremely heart-healthy, and brussels sprouts are fantastic for digestive health.
1 lb brussels sprouts, trimmed and halved
3 small beets, peeled and wedged
4 tbsp maple syrup
2 tbsp olive oil
1 tbsp apple cider vinegar
1 tsp red pepper flakes
Salt and pepper
How to Prepare:
Preheat oven to 400 degrees. Whisk together all of your ingredients except for the veggies and the red pepper flakes.
Toss sprouts and beets in the mixture until coated, and spread on baking sheet. Roast for 25-30 minutes or until sprouts are tender and crispy, and the beets are tender when poked with a fork.
Sprinkle with red pepper flakes. Serve and enjoy!