Golden Beets and Brussels Sprouts
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INGREDIENTS 2 medium-sized golden beets
10 brussels sprouts
1 shallot, peeled and sliced
Olive oil
1 tablespoon fresh thyme, chopped or 1 teaspoon dried thyme
2 tablespoons almond slivers, toasted
Salt and freshly ground black pepperThe beets take the longest to cook so start them first. Either boil them in water in a saucepan for 45 minutes, or roast them in the oven at 350 degrees for 1 hour 15 minutes. Roasting will give you better flavor. When done, set aside to cool for 10 minutes, peel and chop into 1 x 1/2-inch chunks.
While the beets are cooking toast the almond slivers. Just heat a skillet to medium-high heat and put in the almonds. Stir frequently with a spatula. When the almonds begin to brown, remove from the pan into a small bowl. Let cool, set aside.
Remove any outer leaves that look a bit ragged from the Brussels Sprouts. Bring a small saucepan 1/2 filled with water to a boil and parboil the Brussels Sprouts for 2 to 3 minutes. They should be almost all the way cooked through. (You can test by cutting 1 in half). Set aside for 5 minutes to cool, cut off any protruding tough stem on each sprout and cut each sprout in half.
In a medium-sized skillet, heat 1 tablespoon olive oil on medium heat. Add the shallot slices and cook until translucent, this takes a few minutes. Add another tablespoon of olive oil and raise the heat to medium-high. Add the sprouts and beets to the pan, along with the thyme and mix well. Salt and pepper, to taste. Cook for 1 minute more, stirring. Remove from the heat and serve. These can be served warm or at room temperature.
Makes 3 to 4 servings