Roasted Beets and Brussels Sprouts Holiday Side Dish Recipe
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Stepping away from traditional side dishes and creating unique, yet equally delicious ones can be difficult. We have you covered with this Roasted Beets and Brussels Sprouts recipe. Flavored with garlic and thyme it is the perfect winter side dish to liven up your Holiday dinner table.
This post is part of Create the Holidays (formerly Create Christmas) – a series of festive recipes, crafts, printables, and more on The Purple Pumpkin Blog!
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Roasted Beets and Brussels Sprouts
The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions and ensure that you have all the ingredients and equipment required and understand the steps and timings involved.
This side dish is a wonderful addition to your holiday table. It’s super easy and quick to make, but it tastes anything but ordinary!
This eye-catching creation features rich, beautiful jewel tones that add a vibrant pop of color, and the flavors of roasted beets and brussels sprouts work well together.
It’ll make a beautiful centerpiece on any dinner table, but especially for Thanksgiving or Christmas – it pairs so well with turkey!
The Create the Holidays (formerly Create Christmas) series on The Purple Pumpkin Blog is filled with free printables, crafts, recipes, and more for Christmas and the Winter Holidays! You can check out Create the Holidays from 2020 | 2019 | 2018 | 2017 | 2016 | 2015 | 2014 | 2013 and 2012 for tons of awesome Holiday ideas and inspiration!
Ingredients & Equipment Used In This Recipe
While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients and equipment needed for this recipe have been listed below and linked to Amazon or other stores if available online.
It may not include staple ingredients such as oil, salt, sugar, etc., as you’re likely to have those in your kitchen. The complete list of ingredients with measurements is found in the recipe card.
- Fresh Produce – Red Beets (Beetroot), Brussels Sprouts, Red Onion, Thyme
- Garlic Powder
- Pink Himalyan Sea Salt
Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American, imperial, and metric measurements in my recipes. Please note, you can mix cup measurements with weighted measurements, but never mix imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, litres, etc.,).
More Recipes Using Beets and Brussels Sprouts
Here are some more recipes using beets and Brussels sprouts (but not together!)
- Roasted Golden Beet Salad with Goat Cheese
- 5-Ingredient Roasted Brussels Sprouts with Balsamic Glaze
- Brussels Sprouts, Bacon & Chestnut Gratin
More Side Dish Recipes
Looking for more side dishes to make? Check these recipes out next:
- Comforting & Creamy Instant Pot Mashed Red Potatoes
- Mediterranean Roasted Vegetables – An Easy, Delicious Side Dish
- 15-Minute Grilled Marinated Asparagus with Italian Gremolata
How Do I Make Roasted Beets and Brussels Sprouts?
Check out the printable recipe card below with full ingredients and instructions. Any demonstration photos do not print out to save your ink.
Roasted Beets & Brussels Sprouts
These Roasted Beets and Brussels Sprouts are flavored with garlic and thyme.
Ingredients
- 3 large red beets, cleaned, peeled, and cut into uniformly thick slices
- 1 lb (450g) fresh Brussels sprouts, ends removed and cut in half
- 3 Tbsp olive oil, divided
- 2 tsp garlic powder, divided
- 1 medium red onion, cut into thick slices and quartered
- 6 sprigs fresh thyme
- 1 Tbsp pink Himalayan sea salt
- 1 tsp black pepper
Instructions
- Preheat oven to 200°C/400°F/Gas 6.
- Add the sliced red beets and Brussels sprouts to a medium bowl and toss with two tablespoons olive oil and one teaspoon garlic powder.
- Arrange the beets and Brussels sprouts on a rimmed baking sheet lined with parchment paper or a nonstick baking mat in a single layer without overcrowding.
- Add red onion quarters and brush with remaining olive oil and sprinkle with remaining garlic powder.
- Add fresh thyme sprigs to the baking sheet. Sprinkle vegetables with pink Himalayan sea salt, and black pepper.
- Place in the center of the preheated oven for 25-30 minutes or until Brussels sprouts are golden brown and other vegetables are fork-tender.
- Remove baking sheet from oven and cool slightly before serving. Enjoy!
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 126Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 1195mgCarbohydrates: 8gNet Carbohydrates: 0gFiber: 2gSugar: 4gSugar Alcohols: 0gProtein: 1g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Make It A Holiday Dinner!
You’ve made the side dish, but what about the rest of the courses?
Here are additional recipes to make a full meal for a holiday dinner party!
- Appetizer: 5-Ingredient Cranberry Pecan Goat Cheese Log Appetizer For the Holidays
- Soup: Slow Cooker Wild Rice & Mushroom Soup Recipe
- Salad: Apple Walnut Salad with White Balsamic Vinaigrette
- Main Dish: How to Make Lemon Pepper Roasted Chicken with Potatoes
- Beverage: Hot Buttered Rum Recipe
- Dessert: Mary Berry’s Spiced Christmas Cupcakes
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too.
The Create the Holidays series on The Purple Pumpkin Blog features free printables, crafts, recipes, and more for Christmas and the Winter Holidays. Check out Create the Holidays (formerly Create Christmas) from 2023, 2022, 2021, 2020, 2019, 2018, 2017, 2016, 2015, 2014, 2013, and 2012.