Roasted Brussels Sprouts and Golden Beets

By Jay Geneske
November 28, 2011
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Author Notes: Adding fennel and a hint of apple cider mess around with the taste in a surprisingly delightful way. For more local food recipes, visit Geneske

Serves: 4

  • 10-12 Brussels sprouts, trimmed and halved
  • 1 Fennel bulb, stalks removed and chopped
  • 10 Golden beets, peeled and chopped
  • 1-2 Shallots, chopped
  • 2 tablespoons Olive Oil
  • 2 tablespoons Apple cider
  1. Preheat oven to 500 degrees (or 485 if that freaks you out). Toss sprouts, fennel, beets, a bit of salt, and shallots in olive oil. Spread evenly on a baking tray and place in oven. After about 10 minutes, give the vegetables a toss, and cook 10-15 minutes more, until sprouts look charred. Remove from oven and drizzle with apple cider. Serve warm.
  2. For more local food recipes, visit

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