Roasted Brussels Sprouts, Beets and Garlic with Rosemary
My friend Adrienne
|Prep time||10 minutes|
Delicious recipe that can use any root vegetable and Brussels sprouts. My kids love it!
I have made this recipe with carrots, sweet potatoes, fennel, and parsnips. It is good any old way. My son loves this dish so much he asks for it. The beets are a nice compliment to the more bitter sprouts. And the garlic and balsamic really knock them over the top.
Preheat oven to 400.
Prepare all the vegetables and place in a low roasting pan or cookie sheet, add olive oil, salt and rosemary and toss to coat with your hands. Place the whole head of garlic, unpeeled but with the base cut off into the pan with the vegetables.
Put into the oven for 35-45 minutes, checking at 35 minutes and stirring to re-coat vegetables if they aren't quite done. Sprouts will turn brown at the edges and red from the beets. Remove when vegetables are finished and cover the vegetables and set aside. Remove the head of garlic to cool for 5 minutes or until you can handle it. When you can, squeeze the roasted garlic out of the head onto your vegetables and stir, adding dashes of balsamic vinegar. (If you prefer, you can add peeled cloves to the vegetables and roast, but then the garlic isn't infused into the dish, it is hunks in the dish -but still delicious!)
Published in Harvest Line, January-February 2014
- Previous story: Green Leaf Salad with Roasted Beets and Potatoes
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