Brussels & Beets

by Gavan on March 25, 2011

Here’s a beautiful seasonal rustic vegetable recipe that works great as a side dish but is equally brilliant as a stand alone vegetarian or vegan dish. I love Brussels sprouts and grew up eating them as part of our Sunday dinner back in Ireland. You either love them or hate them but along with the beets here they’re dynamite. These are still available in your local farmers market but with Spring just  here I’d get your hands on some of these and give this a go.


1 bunch yellow beets (3 or 4 beets)
8 oz Brussels sprouts (10-ish)
1/2 cup toasted walnuts – halved
1/2 lemon – zested
Olive oil


Begin by cooking the beets in a pot of salted water for 20 minutes, covered or until a small knife pierces the center of the beet. Drain. Wearing disposable gloves, peel the skins from the beets. Quarter or cut to similar size of sprouts and set aside.

Meanwhile as beets are cooking, in a pot of boiling salted water cook the Brussels sprouts for 5-6 minutes until almost tender but still firm(ish) in the middle. The easiest way to check is to bite into one. You want a slight bite/firmness to the center. Once cooked drain and refresh sprouts in a bowl of ice water. This will stop the cooking process and help retain the bright green color. Let sit in water for 5 minutes, drain. Once drained, half lengthwise.

Preheat large skillet on high, 1 minute. Drizzle 2 tbsp olive oil and saute sprouts for 3-4 minutes browning both sides. Add beets and continue sauteing for another 3-4 minutes. Add walnuts and zest. Toss and taste. Season with S&P.

NOTE: If you’re a cheese fiend you could sprinkle some Goat’s cheese on top when serving.

Dig in!

All recipes are made with the finest quality farmers’ market whole foods, natural and non-processed ingredients.

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{ 2 comments… read them below or add one }

Wayne Dahl March 15, 2012 at 2:39 pm

I tried this last night, along with Blue Cheese Surprise hamburger steaks, and microwave apple- stuffed acorn squash ( recipes found on the internet) and these are the best Brussels sprouts EVER. I didn’t have walnuts, so I toasted cashews and added a little garlic powder, and didn’t have yellow beets so i used organic red beets, but my wife (missus) really enjoyed the sprouts/beets dish. It is pretty easy (so easy and good that a 59 y.o. truck driver can have success with it) and excellent flavor. I have downloaded several recipes from this site(thank you very much) but I would purchase a book of your (and the missus) recipes, they are THAT GOOD.

Gavan March 15, 2012 at 3:13 pm

This is one of the best comments I’ve gotten. I really appreciate you trying something new and even happier you liked it. Good on you. Keep cookin! Cheers.

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