Tonight's dinner pretty much consisted of colors from the whole spectrum of the rainbow. Red/Purple Beets, Orange carrots, yellow onions, green brussel sprouts, (no blue), and purple black berries. Not to mention brown chicken/mushrooms and white rice.
To make the roasted brussel sprouts, wash and halve each of the brussel sprouts. Lightly coat them with olive oil and place them on a baking sheet to roast for about 30-40 mins. Half way through cooking, turn the sprouts once to brown the other side. Before serving, sprinkle with some kosher salt and pepper.
This is the first time I've cooked beets. I cooked 4 fairly small beets to serve 3 people.
1. Rinse and wrap the beets in aluminum foil. Roast the beet roots in the oven 350 degrees for about an hour (You may need to cook them longer if they are larger)
2. Last 10 minutes, throw some sliced carrots into the oven for roasting.
3. Peel the beets and slice them into wedges.
4. In a sauce pan, pour 1 t of oil and saute the carrots and beets. Add 2 T of basalmic vinegar and 1.5 T of maple syrup.
5. Allow the sauce to reduce. Serve immediately.
To make the roasted brussel sprouts, wash and halve each of the brussel sprouts. Lightly coat them with olive oil and place them on a baking sheet to roast for about 30-40 mins. Half way through cooking, turn the sprouts once to brown the other side. Before serving, sprinkle with some kosher salt and pepper.
This is the first time I've cooked beets. I cooked 4 fairly small beets to serve 3 people.
1. Rinse and wrap the beets in aluminum foil. Roast the beet roots in the oven 350 degrees for about an hour (You may need to cook them longer if they are larger)
2. Last 10 minutes, throw some sliced carrots into the oven for roasting.
3. Peel the beets and slice them into wedges.
4. In a sauce pan, pour 1 t of oil and saute the carrots and beets. Add 2 T of basalmic vinegar and 1.5 T of maple syrup.
5. Allow the sauce to reduce. Serve immediately.