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Roasted Brussels Sprouts and Golden Beets
Jay Geneske
10 minutes
4 servings
BeginnerSomewhere along the way Brussels sprouts got a bad rap. My guess is it’s because too many folks boil them like a 1950’s homemaker. Those of us who crave them know that roasting the little leafy greens brings forth a sensation that is at once smoky and sweet. Draping them with balsamic vinegar evokes a caramel camp fire.
This recipe diverges from the norm a bit, and for good reason. The fennel and hint of apple cider mess around with the taste in a surprisingly delightful way.
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Total Steps
5
Ingredients
7
Tools Needed
3
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Local Me - Simple and Realistic Local FoodIngredients
- 10-12 count Brussels sprouts, bottoms trimmed and cut in half
- 1 count Fennel bulb, fronds and stalks removed and diced
- 8-10 count golden beets, peeled and chopped
- 1-2 count shallots, diced
- 2 tablespoons olive oil
- 2 tablespoons apple cider
- to taste salt
Instructions
1
Step 1
Preheat oven to 500 degrees (or 485 if that freaks you out).
2
Step 2
Toss sprouts, fennel, beets, a bit of salt, and shallots in olive oil.
3
Step 3
Spread the mixture evenly on a baking tray and place in the preheated oven.
4
Step 4
10-15 minutes
After about 10 minutes, give the vegetables a toss, and cook for 10-15 minutes more, until sprouts look charred.
5
Step 5
Remove from oven and drizzle with apple cider.
Tools & Equipment
oven
mixing bowl
baking tray