Roasted Beets And Brussel Sprouts

Roasted beets are just delicious. While the beets begin cooking prepare the brussels sprouts. Trim the ends of the beets and wrap in aluminum foil in groups of three drizzle with olive oil and sprinkle with kosher salt. Add Dijon mustard and cook for about 5 minutes reducing vinegar by about half.

Beet And Brussels Sprout Salad Paleodish

Lightly coat ingredients with coconut oil and sea salt.

Roasted Beets And Brussel Sprouts. In a medium sized skillet heat 1 Tbsp olive oil on medium heat. Or make extra roasted vegetables as a soft snack the kids can enjoy during the day. Place sheet pan in oven after beets have been cooking for about 30 minutes.

Meanwhile toss carrots and Brussels sprouts with remaining 4 tsp oil and salt and pepper to taste add sliced garlic if desired. Turn on oven to 400º F. Cook the shallots add beets and Brussels sprouts.

Add the Brussels sprouts beets carrots and butternut squash into a cast iron dish. Tonight for dinner I cut up beets onions and Brussel sprouts. Preheat oven to 400 degrees.

Add another tablespoon of olive oil and raise the heat to medium high. Seal the foil packets tightly and. Bake the beets at 350 degrees for 30 minutes stirring them after 15 minutes so that the beets cook evenly.

Let it cool before adding to the salad. Arrange beets and Brussels sprouts on a. Toss the beets onions and garlic with the oil sugar and salt in a glass baking dish.

Step 3 Stir potatoes carrots cauliflower beets shallot olive oil salt and. Fill a bowl with lightly salted water. In a small saucepan bring balsamic vinegar to boil on medium-high heat.

Roasted Beet Brussel Sprout Salad Paleodish