Roasted Beets and Brussels Sprouts
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!
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:
- 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.
- It’s delicious. Roasting brings the naturally sweet and nutty flavors of both beets and brussels to life.
- 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!
🥣 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.
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.
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.
❓ Recipe questions + quick tips
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!).
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.
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.
🌿 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
♻️ 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). You can also store beets long term with these simple tips in our beet storage guide!
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.
💚 More roasted brussels sprouts recipes
Check out our other easy baked brussels sprouts recipes:
- Roasted Carrots and Brussels Sprouts
- Maple Mustard Roasted Brussels Sprouts
- Kimchi Glazed Brussels Sprouts
- Roasted Brussels Sprouts and Broccoli
- Baked Brussels Sprouts and Cauliflower
Looking for more roasted beet recipes? Try Roasted Beet Fries or Roasted Beets and Zucchini, two of our favorite beet side dishes!
Roasted Beets and Brussels Sprouts Recipe
- 1 pound brussels sprouts washed and trimmed
- 1 pound beets washed
- 2 whole garlic cloves sliced thin
- 2 tablespoons olive oil
- 1 pinch salt and pepper
- Preheat oven: Preheat the oven to 400 degrees (200 C).
- 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).
- 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.
- Serve vegetables: Remove pan from oven, arrange vegetables on a plate and serve as a side dish or as a salad topping.
- 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.