Roasted Beets & Brussels Sprouts
These Roasted Beets and Brussels Sprouts are flavored with garlic and thyme.
Servings 4 -6
Calories 126kcal
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!
Nutrition
Serving: 1 | Calories: 126kcal | Carbohydrates: 8g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 9g | Sodium: 1195mg | Fiber: 2g | Sugar: 4g