Brussels sprouts and baby beets

[Anonymous]

I don't know how to cook so why I bought them is beyond me. But can someone give me some ideas about what to make? Oh and I am not thinking about using them together. Thanks.

[Anonymous]

Roast those brussels sprouts, for sure!

[Anonymous]

We do two things with brussels sprouts. One is roast them with some olive oil, salt and pepper.

Other is to steam them on the stovetop and then when the water is gone, add a touch of butter or oil and saute them for another few minutes. Salt and pepper.

Yum!!


My husband doesn't like beets, so sadly I don't have any advice for you there.

[Anonymous]

roast 'em both! simple and delish.

[Anonymous]

Cut iff the bottoms and any outer leaves if needed. Steam them until tender. Add butter and salt and pepper.

[Anonymous]

Brussels sprouts: wash, cut off those tough bottoms and trim any ugly outside leaves, and cut them in half. If any are really big, cut in quarters.
Slice some shallots thin, and chop some garlic. Put it all in a big mixing bowl, toss with olive oil, then spread out on a baking sheet.
If you're really motivated, add some chopped up bacon, and/or some red chili flakes.
Roast at 400 until tender--15-20 min. Salt them when they come out.

Baby beets: same idea, but simpler. wash, cut into cubes, toss or drizzle with olive oil, and roast on baking sheet till tender. If you want to spritz them up, when they're done, toss some goat cheese crumbles in before serving.

[Anonymous]

You can also do a root vegetable medley with the beets--cut up parsnips, butternut squash, and/or celery root into the same size cubes, and roast them all together the same way. Obviously you'll want to peel those first. (For baby beets, peeling is optional.)
For the parsnips, if they're big, you'll want to cut out the woody center. (It looks like a carrot, but unlike a carrot the center part is tough and nasty.)
You can add some fresh rosemary while they're roasting if you want to.

Or, you can pan-roast this medley in a big skillet. If you want, you can do an orange glaze. (I wouldn't do this with just the beets, but with the medley it's nice.) Toss the cubed veggies in the skillet with olive oil on medium-high heat, then let them sit and stir only occasionally to let them brown and caramelize a bit on all sides. When they're about halfway to tender, add half an inch or so of orange juice to the pan, and let it reduce to a glaze, tossing occasionally to coat. If it it dries up before they're done add more. If it doesn't thicken, or if you like it sweet, you can add a little honey or maple syrup and stir to coat.

They say if you're using something acidic like orange juice you should do it in a stainless steel skillet, not cast iron. I don't care--I do it in my cast iron anyway and it comes out fine. (The pan's pretty well seasoned; it comes out fine too.)

[Anonymous]

Beet salad: roast, peel and slice the beets. Mix with some arugula (or another bitterish green-- spinach works well too), some red onions, nuts, and balsamic vinegar vinaigrette. Sometimes I put some slices of grapefruit too. Yum.