August 30, 2010
August 9, 2010
Roasted Beets and Brussel Sprouts
You either love beets or you hate them. The Obamas just made headlines saying they don’t like them. Some even say they taste like dirt; and, they do, if you are eating them raw. But cook them right and there is no masking the sweetness and texture of the beet. Roasting any vegetable brings out its natural sugars and intensifies its flavors. It’s the perfect way to prepare vegetables you normally wouldn’t eat. So this is the perfect vehicle for the beet. If your only experience with them has been from a can or from a purple abyss on your stove top, try this!
You’ll need:
4 medium beets
2 fennel bulbs
Olive oil
Salt and Pepper
Directions
1.Preheat the oven to 350°. In a large baking dish, toss the beets and fennel with olive oil, salt and pepper. Cook for about 40 minutes, or until tender. You may need to cook it a bit longer, depending on done you want your vegetables, but don’t kill them!
Try it a different way:
Make a brunch salad out of this and toss in some walnuts and a bleu cheese (Cambozola, Gorgonzola, Maytag Blue, Roquefort)
Try it a different way Add an apple and toss some honey.
Try adding herbs like thyme, tarragon
You’ll need:
4 medium beets
2 fennel bulbs
Olive oil
Salt and Pepper
Directions
1.Preheat the oven to 350°. In a large baking dish, toss the beets and fennel with olive oil, salt and pepper. Cook for about 40 minutes, or until tender. You may need to cook it a bit longer, depending on done you want your vegetables, but don’t kill them!
Try it a different way:
Make a brunch salad out of this and toss in some walnuts and a bleu cheese (Cambozola, Gorgonzola, Maytag Blue, Roquefort)
Try it a different way Add an apple and toss some honey.
Try adding herbs like thyme, tarragon
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