Roasting Veggies: Baby Beets and Brussel Sprouts

I’ve been roasting a lot of veggies lately, mostly just to fill my house with warm, comforting aromas.  Here are a few really easy ways to roast two of my favourite vegetables: Brussel sprouts and baby beets.  I’ve also been playing around a lot with some artisan salts I recently picked up at Make It! Craft Fair from Sea to Sky Seasonings.  If you don’t have any flavoured salts, experiment by mixing course sea salt with fresh lemon zest or orange peel for a quick and easy citrus salt or try mixing your sea salt with dried herbs or powders in the blender.  Who knows what you may come up with?!

Roasted Balsamic Baby Beets:

Preheat oven to 350F

Ingredients:

8-10 baby beets washed and the rough parts trimmed off

1 tablespoon olive oil

2 teaspoons balsamic vinegar

Sprinkling of cabernet salt or sea salt

Method:

Coat the beets with olive oil and balsamic and sprinkle with salt.  Place in a baking dish and roast for about 30 minutes or until beets are caramelized with a crisp skin, stirring a couple of times for even roasting.  Enjoy!

Roasted Brussel Sprouts with Almonds:

Preheat oven to 375F

Ingredients:

20 brussel sprouts

3 teaspoons olive oil

1/2 teaspoon salt

1/2 teaspoon pepper

1 clove garlic, minced

1/2 teaspoon cumin

Juice of 1/2 lemon

1/2-1 cup almonds

Method:

Wash and trim the brussel sprouts and slice them in half and arrange in a medium sized baking dish along with almonds.  In a small bowl, whisk together above ingredients and pour oven the brussel sprouts and almonds and toss to coat.  Bake for about 30 minutes, stirring occasionally, or until crispy the brussel sprouts have crispy brown edges. Enjoy!

~The Vegan Project

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