Take one bite of these roasted beets and brussels sprouts with bacon and you’ll wonder why these two veggies always get the cold shoulder. The magic of roasting transforms beets into tender deliciousness while the brussels sprouts add a caramelized crunch. As always, bacon tries to steal the show creating the perfect side dish to any protein.
If you are following the autoimmune protocol or Whole30, make sure the bacon you purchase is nitrate and sugar free – preferably with just two ingredients: pork and salt.
Roasted Beets and Brussels Sprouts with Bacon
- 1h 5m
- 1h 30m
- 1 lb bacon
- 1 1/2 lb beets
- 1 1/2 lb brussels sprouts
- 5 cloves garlic
- 1 tbsp. dried thyme
- 1 tsp. coarse sea salt
- 1/4 tsp. fresh ground black pepper
- 1 1/2 tbsp. aged balsamic vinegar
- Preheat oven to 350F.
- Arrange slices of bacon on a lipped baking sheet lined and bake for about 20 minutes in the oven until crispy. When done, remove with tongs and set aside on a plate.
- Peel and cube the beets. Remove outer leaves of Brussels sprouts and quarter. Mince the garlic.
- Add in the beets, Brussels sprouts and garlic to the bacon fat and gently combine to coat veggies. Sprinkle with dried thyme, salt and pepper. The veggies should be in a single layer – not touching – on the baking sheet. If necessary, use a second sheet or prepare in batches. Roast for about 45 minutes until everything has caramelized slightly.
- Transfer beets and Brussels sprouts to a large bowl. Crumble the cooled bacon and add it to the veggies. Toss with balsamic vinegar (more or less to taste), and serve.