Roasted beets and Brussels sprouts go together naturally. They just work. Add to that a drizzle of extra virgin olive oil and balsamic vinegar, along with a sprinkle of parsley, and you have yourself a gourmet dish. It's that easy.
I roasted my beets so they were still slightly crunchy, but if you want them really tender to contrast with the crunch of the Brussels, roast them a bit longer. Either way, the combination of sweet and savory in this dish is a beautiful thing.
Roasted Beets and Brussels Sprouts with Balsamic
adapted from The Complete Italian Vegetarian Cookbook
serves 2-3 as a side dish
1 large beet (greens removed), scrubbed
12 (more or less) medium-sized Brussels sprouts, halved
2 tablespoons extra virgin olive oil, divided
salt and pepper
1 teaspoon good quality balsamic vinegar
handful chopped parsley
1. Preheat oven to 400. Trim any long dangling roots from the beet. Wrap the beet in foil and place on a baking sheet in the oven. Roast for an hour to an hour and a half, depending on desired tenderness.
2. While the beet is roasting, toss the halved Brussels sprouts with 1 tablespoon of oil, and a pinch each of salt and pepper. When the beet has about 30 minutes left to go, add the Brussels sprouts to the baking sheet and place in the oven. Roast for the duration of the beet's roasting time, tossing them about halfway through.
3. Let the beet cool, unwrapped, for a few minutes before removing the peel. (It should be really easy to remove, just don't burn yourself!). Slice the beet into 1/4 inch slices. Place in a bowl or on a serving platter and scatter the Brussels sprouts over the slices. Drizzle with remaining oil and balsamic vinegar, season with salt, and sprinkle with parsley. Toss everything to combine. Serve hot, cold, or room temperature.