Golden Beets and Brussels Sprouts

Adapted from We [Heart] Food (another great blog name, no?), via Simply Recipes

Serves 3-4

Ingredients:

3 medium/large golden beets

2 tablespoons extra virgin olive oil, divided

kosher salt

10 large, fresh brussels sprouts

2 shallots, chopped

1 tablespoon fresh thyme, chopped (or 1 1/2 teaspoons dried thyme)

1/4 teaspoon freshly ground black pepper

Method:

Preheat oven to 375 degrees.

Wash and scrub beets.  Place in a roasting pan and coat with one tablespoon olive oil and one teaspoon salt.  Roast in oven until outside of beets will yield easily to a knife, about an hour.  Remove from oven and let cool.  When cool enough to handle, use a table knife to peel away the beets' skin.  Cut beets into cubes about 1" to 1 1/2" on each side.

Remove outer layers of brussels sprouts until leaves appear tightly bunched and clean.  Trim bottoms of stems.

Fill a small saucepan halfway with generously salted water and bring to a boil.  Add the brussels sprouts and cook for 2-3 minutes, until almost fully cooked.  Drain and let cool.  When cool enough to handle, cut sprouts in half.

Add 1/2 tablespoon of oil to a large skillet over medium heat.  Add the shallots and cook until soft and translucent, being careful not to brown them.  Add a second 1/2 tablespoon of oil and raise the heat to medium-high.  Place the brussels sprouts in the skillet cut side down.  Let cook just until the surfaces begin to brown. 

Add the beets, thyme, 1/2 teaspoon of salt, and black pepper.  Stir to combine.  Let cook for an additional minute or two.

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