Roasted Beets and Brussels Sprouts, an easy roasted vegetable recipe that comes together with a sheet pan, 5 ingredients and under 40 minutes. Use it as a side dish or mix in with your favorite salad!

roasted beets and brussels sprouts on a baking sheet

Who knew beets and brussels sprouts make the perfect pair? The delicious earthy flavors of these vegetables really come through when roasted together. If you love beets and brussels sprouts, this is your chance to combine them to make your new favorite side dish or snack.

👉 Here are three reasons why you need to make this easy roasted beets and brussels sprouts recipe:

  1. It’s so simple. All it takes is a few steps: cutting the veggies, tossing them with oil and seasonings, and a quick roast in the oven.
  2. It's delicious. Roasting brings the naturally sweet and nutty flavors of both beets and brussels to life.
  3. It's versatile. The possibilities are endless with what you can do to make this recipe unique. Add your own spice combinations or keep it simple with a dash of salt and pepper. You can even roast them along with other types of veggies, like broccoli.

Ready to learn how to bake beets and brussels sprouts together? Let’s do it!

beets, brussels sprouts, garlic and bowls of oil, salt and pepper on a white platter
Ingredients: beets, brussels sprouts, oil, salt and pepper

🥣 How to make (step-by-step photos)

1️⃣ Step One: Preheat oven + prep vegetables

Start by preheating your oven to 400 degrees F (200 C), then wash and cut the beets and brussels sprouts.

To cut beets: Cut the stems from the beets, then cut into small 1/2 inch cubes for roasting (you do not need to peel them before roasting).

To cut brussels sprouts: Cut off the stems, then cut the sprouts in half or in quarters. We like to cut large brussels into quarters because the smaller pieces will become crispier when baked.

beets, garlic and chopped brussels sprouts on a cutting board with a knife
Cut vegetables into small cubes

2️⃣ Step Two: Place vegetables on a sheet pan

Next, arrange the beets and brussels sprouts on a baking sheet.

Pour a small amount of olive oil over the vegetables, and toss them until completely covered with oil. Sprinkle with salt and pepper.

uncooked chopped beets and brussels sprouts on a baking pan
Arrange beets and brussels sprouts on baking sheet

3️⃣ Step Three: Roast vegetables until golden brown

Place the sheet pan in the oven and roast beets and brussels sprouts until they are tender and their edges start browning.

You will want to stir the veggies about 20 minutes into cooking to make sure they brown on all sides. Depending on your oven, it may take anywhere from 30-40 minutes for the veggies to finish roasting.

When the vegetables are done, take them out of the oven. Serve right away as a side dish, or let them cool before using as a salad topping or mixing into another dish.

close up of roasted beets and brussels sprouts on a roasting pan after baking
Bake until golden brown, 30-40 minutes

❓ Recipe questions + quick tips

Is it better to peel beets before or after roasting?

The skin of raw beets is very difficult to remove, so it is better to leave it on for roasting. After beets are cooked, the skins can be easily removed. Although they have a bitter taste, beet skins are perfectly safe to eat (just make sure to wash them well before roasting!).

Can you leave the skin on beetroot when roasting?

The skin can be left on beetroot when roasting. In fact, it's easier to remove the skin from beets after they have been roasted.

How do you get the bitterness out of brussels sprouts?

You can get the bitterness out of brussels sprouts by cutting them in half and combining with spices and seasonings, like lemon juice, salt, or pepper. Adding sweet flavorings like maple syrup or honey can help as well. Certain cooking methods, such as roasting, also help to remove their bitter flavor.

baked brussels sprouts and beets on a pan

🌿 Herb + spice combination flavor ideas

We love keeping this recipe simple by using just salt and pepper for flavor. However, you can add a spin on roasted beets and brussels sprouts with different herb and spice combinations. Listed below are some ideas.

  • Rosemary, shallots, and garlic: roast beets and brussels sprouts with thinly sliced shallots and garlic, then add a little rosemary when done cooking
  • Garlic, red onion, and fresh herbs: combine vegetables with garlic and sliced red onion, then top with fresh herbs like oregano when finished roasting
  • Maple and mustard: it's true, this mixture brings a tangy and sweet flavor out of the vegetables (try our Maple Mustard Roasted Brussels Sprouts!)
  • Turmeric, paprika, and cayenne pepper: spice up the beets and brussels sprouts with a dash of turmeric powder, paprika and cayenne
  • A bit of crunch with nuts and seeds: sliced almonds, pine nuts, sunflower seeds, or sesame seeds make a great topping for beets and brussels sprouts
seasoned uncooked chopped red beets and brussels sprouts on a sheet pan

♻️ Sustainable kitchen + cooking tips

Sustainability is important to us here at Fork in the Road, so here are some ideas to get the most out of this recipe's ingredients:

Make this dish when beets and brussels sprouts are in season! Take advantage of seasonal produce: this is when it's most affordable and better for the plant. Beets and brussels sprouts are in season most of the year in California or June through December in most parts of the United States (click here to find out when they are in season near you if you’re in the US).

Don't throw out your veggie scraps! Keep the beet and brussels sprout stems and use them to make your own vegetable stock. Try to keep the skins on the roasted beets, but if you don't prefer that you can use them to make a delicious snack like beet peel chips. At the very least, toss the leftover beet skins in the compost bin.

baked beets and brussels sprouts on a roasting pan

💚 More roasted brussels sprouts recipes

Check out our other easy baked brussels sprouts recipes:

Looking for more roasted beet recipes? Try Roasted Beet Fries, one of our favorite beet side dishes!

🌟 Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ star rating and a comment below to let us know how it turned out. Save it for later by pinning to your favorite Pinterest board and make sure to tag us on Fork in the Road’s Instagram to show off your sustainable food creations!

Yield: 4 servings

Roasted Beets and Brussels Sprouts Recipe

close up of roasted beets and brussels sprouts

Roasted Beets and Brussels Sprouts, a simple sheet pan roasted vegetable recipe with only 5 ingredients and ready in under 40 minutes. Your new favorite easy side dish or salad topper!

Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes

Ingredients

  • 1 lb (450 g) brussels sprouts, washed and trimmed
  • 1 lb (450 g) beets, washed
  • 2 garlic cloves, sliced thin
  • 2 tablespoons olive oil
  • Pinch of salt and pepper

Instructions

  1. Preheat the oven to 400 degrees (200 C).
  2. Prep vegetables: Wash brussels sprouts and broccoli. Cut stems from brussels sprouts and cut into halves or quarters. Cut the stems from beets, then cut them into small 1/2 inch cubes for roasting (you do not need to peel them before roasting).
  3. Roast vegetables: Arrange the beets and brussels sprouts on a baking sheet and drizzle with olive oil, tossing the vegetables to completely cover with oil and sprinkle with sliced garlic, salt, and pepper. Place sheet pan in the oven and roast for 35 minutes, stirring halfway through to roast on all sides.
  4. Serve vegetables: Remove pan from oven, arrange vegetables on a plate and serve as a side dish or as a salad topping.

Notes

  • Tools Needed: sheet pan, knife set, cutting board
  • Prep Ahead: Wash and cut vegetables ahead of time to reduce prep time before cooking. If serving cold on salads or bowls, you can make this recipe up to three days ahead of time.
  • Leftovers and Storage: Vegetables should be stored in an airtight container in the refrigerator for up to 3-4 days. For best taste and texture, do not freeze and reheat.
  • Nutrition notes: Nutrition information is estimated only for ingredients in the recipe, not the additional spice options given. This simple roasted vegetable recipe is a good source of fiber, vitamin A, and vitamin C.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 64Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 19mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 0g