NEXT TIME I'll add a small bit of lemon zest, a favorite flavor brightener for both beets and Brussels sprouts. I'm also tempted to try dill or chives rather than thyme.
CARB EATERS Pairing a higher-carb vegetable with a lower-carb vegetable is a good way to eat fewer carbs but still enjoy something you've been missing. Lots of low-carb eater forgo beets. But paired with Brussels sprouts, a serving of this side dish has only 5 net carbs.
GOLDEN BEETS VS RED BEETS There's no doubt that the color of golden beets is spectacular -- especially because that rich gold is unusual in food. But for me, anyway, there's no beating the earthiness of red beets. I'd happily substitute them for the golden beets in this side dish, though to prevent the beet juice from staining the Brussels sprouts, would 'toss' the vegetables at the table.
HOW TO COOK LARGE BRUSSELS SPROUTS These Brussels sprouts were BIG, not the small ones we should choose given the chance. I worried that if left whole, they wouldn't cook through so trimmed the stems and outer leaves, then quartered them. They cooked like a charm!
THE BEAUTY THAT IS BEETS Who's noticed that A Veggie Venture is bingeing on beets? By accident, this is the fifth recipe in a row for beets. Oops. But it demonstrates how flexible, adaptable and versatile beets are. Once they're roasted, the 'next' serving is five or ten minutes away. Beets might just be the 'convenience food' of vegetables! And don't worry: the local asparagus St. Louis asparagus has finally arrived.
FROM THE ARCHIVES Both beets and Brussels sprouts are well represented in the Recipe Box. The beet recipes are here (watch for the little "pots" that indicate ways to use cooked beets), the Brussels sprouts recipes are here.
A YEAR AGO Broccoli with Rice Wine & Oyster Sauce, "Another keeper!"
TWO YEARS AGO Leeks & Asparagus, "... tasty, easy and fast - and a great way to take advantage of the piles of fresh asparagus that are at farm stands and the supermarket."
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GOLDEN BEETS with BRUSSELS SPROUTS
Hands-on time: 25 minutes
Time to table: 25 minutes (if the beets are already roasted)
Salted water to cover
About 10 Brussels sprouts (about 3/4 pound)
2 tablespoons almonds, slivers or chopped
1 tablespoon olive oil
1 shallot, peeled and minced
2 golden beets (about 3/4 pound) already cooked or roasted (how to roast beets or still more ways to roast beets)
1 tablespoon fresh thyme (or dill or chives)
(Zest of a lemon, my suggested addition)
Salt & pepper to taste
Bring water to boil on MEDIUM HIGH. While it boils, slice off a bit from the stem ends of the Brussels spouts, remove any gunky outer leaves. If small, use a knife to cut an X in the stem (this is an old trick to help them cook evenly). If large, quarter. Drop into the boiling water and reduce heat to MEDIUM. Let cook until nearly done but still bright green. Remove from heat and drain.
Meanwhile, toast the almonds in a dry skillet on MEDIUM, stirring often. (This can be done while trimming the Brussels sprouts if you're a dual-tasker.) When the nuts are golden and aromatic, set aside.
Add the oil to the hot skillet and heat through til shimmery. Add the shallot and cook til just beginning to soften and turn gold. Slice the beet in wedges and add to the skillet. Gently turn to coat with fat and to help warm through. Add the cooked Brussels sprouts. Gently stir in thyme or other herbs. Taste and season to taste. Turn gently into a serving plate and serve immediately.