Ingredients
- 8 oz thick cut bacon - halved lengthwise, then diced
- 1.5 pound beets - peeled and cubed
- 1.5 pound Brussels sprouts - bottoms cut, vertically sliced into fourths (large sprouts), thirds (regular sprouts)
- 3 cloves garlic - minced, OR 1 Dorot garlic pod per clove
- 1 TBSP dried thyme
- 3/4 tsp fine sea salt
- 1/4 tsp ground black pepper
- 1.5 TBSP aged balsamic vinegar
Instructions
- Preheat oven to 400F.
- Spread bacon pieces evenly on a rimmed baking sheet lined with foil and cook for about 8 minutes in the oven until crispy.
- Meanwhile, peel and cube the beets. Cut up the Brussels sprouts and garlic.
- Add in the beets, Brussels sprouts, and garlic to the bacon and gently combine to coat veggies. Sprinkle with dried thyme, salt and pepper. The veggies should be in a single layer - not touching - on the baking sheet.
- Roast for about 25 minutes (turning every now and then) until everything has caramelized slightly.
- Transfer to a large bowl. Toss with balsamic vinegar (more or less to taste), and serve. ** Less mess - drizzle balsamic vinegar over veggies while still in the pan and toss on the pan. **
Nutrition Information
Nutrition Facts
Roasted Brussels & Beets
Amount per Serving
Calories
394
% Daily Value*
Fat
23
g
35
%
Saturated Fat
8
g
50
%
Trans Fat
0.1
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
10
g
Cholesterol
37
mg
12
%
Sodium
989
mg
43
%
Potassium
1352
mg
39
%
Carbohydrates
35
g
12
%
Fiber
12
g
50
%
Sugar
16
g
18
%
Protein
16
g
32
%
Vitamin A
1399
IU
28
%
Vitamin C
154
mg
187
%
Calcium
127
mg
13
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Notes
Note: When cooking more than 6-8 servings, split ingredients evenly across 2 baking sheets to maintain cook time and avoid crowding the veggies.