Hands on Time: about 10 minutes Cook Time: 45 minutes Yield: Serves 4 to 6 Ingredients 3 medium-size beets, tops removed, peeled, and diced 1 lb. brussel sprouts, trimmed and halved 2 TB olive oil salt and pepper 1/2 cup balsamic vinegar 2 oz goat cheese, crumbled Instructions
- Preheat oven to 400 degrees.
- Spread beets out in a single layer on one-half of a baking sheet. Drizzle with 1 TB olive oil and season with salt and pepper.
- Roast in the preheated oven for 15 minutes. Remove the baking sheet from the oven and add the brussel sprouts on the other half of the baking sheet. Drizzle with remaining olive oil and season with a little salt and pepper.
- Return baking sheet to the oven and roast for 20 to 30 minutes, until vegetables are tender.
- 15 minutes before the vegetables are done, pour the balsamic vinegar into a small saucepan over high heat. Bring to a simmer and reduce the heat to medium-low. Cook until balsamic is reduced into a syrup like consistency, about 10 to 15 minutes.
- When vegetables are finished, drizzle with the balsamic reduction and serve with crumbled goat cheese on top. Δ Δ
