Balsamic Roasted Brussels Sprouts & Beets / Pecans
For part two of my little veggie side series I am sharing a recipe that involves two rather controversial ingredients: beets and Brussels sprouts. I personally always loved either of them, however, I know loads of people who up to this day claim they hate either beets or Brussels sprouts.
Roasting veggies always gives amps up their flavour by so many times, furthermore the texture won’t be mushy, however, it will be slightly crunchy, yet soft on the inside. With the right kind of marinade and a handful of chopped pecans you’ll get the most perfect combination of flavours and textures, which might even convince some of those avid Brussels sprouts/ beets haters.
Balsamic Roasted Brussels Sprouts & Beets / Pecans
- 250g Brussles Sprouts, halved
- 4 small Beets, cut into 1cm cubes
- 50g Pecans
- a few sprigs Thyme
- 1 tbs olive oil
- 1 tbs white balsamic
- 1 tbs date sugar*
- Salt
- Preheat oven to 180°C (air-circulation).Place the veggies in an oven prove dish and mix with olive oil, balsamic and date sugar.
- Tear off thyme leafs and mix with the veggies. Last but not last season generously with salt.
- After 20 minutes of baking mix- in pecans and bake for another 5 minutes. Serve.
- *you can swap for raw cane sugar, coconut sugar or even maple syrup.
Balsamic Roasted Brussels Sprouts & Beets / Pecans
Sounds wonderful!! I’ll have to try this on weight watchers :). I love spaghetti squash so I usually poke a hole in it and cook it in the microwave about ten minutes. That gets it half way done. Then I finish by roasting it cut side down in the oven because it has better flavor!!