Roasted Beets and Brussels

This is the perfect fall side dish!  OR salad topper, believe it or not.  Brussel Sprouts and Beets are plentiful in the autumn month and let me tell you, we make the most of it!

This dish is super easy to throw to together.  Just cut up the veggies, coat in some seasonings and coconut oil and toss into the oven.

Even if you’re not a huge beet fan, I think you actually might like this side dish as roasting the beets tones their flavor down.

Enjoy!

Print Recipe

Roasted Beets and Brussels

Course

Side, Veggie

Cuisine

American

Prep Time

10 minutes

Cook Time

25-30 minutes

Passive Time

40 minutes

Servings

Servings

Ingredients

• 1 lb Brussel Sprouts
• 3-4 Large Organic Beets
• 3 Tablespoons Organic Coconut Oil
• 1 teaspoon Organic Garlic Powder
• 1/2-1 teaspoons Himalayan Pink Sea Salt
• 1/2 teaspoon Organic Black Pepper

Course Side, Veggie Cuisine American Prep Time 10 minutes Cook Time 25-30 minutes Passive Time 40 minutes Servings Servings Ingredients 1 lb Brussel Sprouts 3-4 Large Organic Beets 3 Tablespoons Organic Coconut Oil 1 teaspoon Organic Garlic Powder 1/2-1 teaspoons Himalayan Pink Sea Salt 1/2 teaspoon Organic Black Pepper

Instructions

1. Preheat the oven to 375 degrees F.
2. Clean veggies and rinse well. Cut Brussel Sprouts into halves. Scrub beets well and remove ends. Slice beets very thinly.
3. Pour cut veggies into a large bowl and toss with seasonings and coconut oil until well coated.
4. Evenly spread veggies onto cookie sheets and roast for 25 to 30 minutes or until brown and beginning to crisp.
5. Serve and Enjoy!

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