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roasted beets and brussels sprouts on a baking sheet

Roasted Beets and Brussels Sprouts Recipe

Kristina Todini, RDN
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!
5 stars (4 ratings)
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Salads + Side Dishes
Cuisine American
Servings 4 servings
Calories 160 kcal


  • 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.


Serving: 1gCalories: 160kcalCarbohydrates: 21gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 127mgPotassium: 812mgFiber: 7gSugar: 10gVitamin A: 892IUVitamin C: 102mgCalcium: 67mgIron: 3mg
Keyword easy roasted vegetables, roasted brussels sprouts and beets, side dish, vegan
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