Easy Roasted Beets and Brussels Sprouts Recipe

roasted beet and brussels sprout recipe

roasted beet and brussels sprout recipeSide dishes are suppose to support your meal, but shouldn’t take more effort than the meal. I love easy sides, and even more so when they’re beautiful to look at. This Brussels Sprout and Beet recipe is so easy that any one can make it, and you only use one pan to make it. Simple, easy, beautiful and delicious!


  • roasted beet and brussels sprout recipe3 large Beets, cleaned, peeled, and cut into uniformly thick slices
  • 1 pound fresh Brussels sprouts, ends removed and cut in half
  • 3 Tbsp Olive oil, divided
  • 1 Tbsp Garlic powder, divided
  • 1 Red Onion, outer skin removed and cut into uniformly thick slices and then quartered
  • 6 sprigs fresh Thyme
  • 1 Tbsp pink Himalayan sea salt
  • 1 tsp fresh cracked Black Pepper


  1. Preheat your oven to 400 degrees.
  2. On a jelly roll sheet (cookie sheet with walls) add a sheet liner and set aside.
  3. In a medium bowl, toss your beets and Brussels sprouts with 2 Tbsp of Olive oil and 2 tsp of Garlic Powder.
  4. Add all of your vegetables to your prepared cookie sheet and brush your sliced onions with remaining oil. Sprinkle your salt, remaining garlic powder and cracked pepper over the vegetables. Add your Thyme to your cookie sheet.
  5. Bake for about 25 minutes or until your sprouts begin to brown and your onions are tender.
  6. Remove from oven and cool for 5 minutes before serving.




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