Roasted golden beets and brussels sprouts with thyme
A friend sent me a link to this recipe for roasted golden beets and brussels sprouts with thyme, and since I found both golden beets and sprouts in the market today I decided to give it a try.
My beets were medium sized, maybe about 2 inches in diameter on average. I sprinkled salt on them and wrapped them individually in aluminum foil, then baked at 425 for an hour and a half. I checked them at that point and felt that they still weren’t done, so upped the heat to 500 and baked for another half hour. I was surprised to see that even after two hours they were still a little firmer than I would have liked, although the peels came off easily. I couldn’t taste the salt at all, so I think that was a useless step.
I followed the recipe exactly, except that I couldn’t find the shallots I was sure I had bought, so I had to use an onion instead. After tasting the dish, I was a disappointed. I found the dish too greasy, and I couldn’t taste the thyme much at all (even after a threw in a bit extra). It wasn’t bad, I mean basically it’s beets and sprouts so if your veggies are tasty this will be tasty, but I don’t think I’d make it again. If I was to make the recipe again I’d increase the vegetable amounts because I had plenty of room in my pan, and this only makes enough for about three people.
maternity » Roasted golden beets and brussels sprouts with <b>thyme</b> said,
October 22, 2007 at 11:39 pm
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