Brussels Sprout and Roasted Beet Salad with Apples and Pecans

This Brussels sprout and roasted beet salad is a hearty and healthy way to enjoy these two winter vegetables. The Brussels sprouts are roasted until they are tender and caramelized, while the beets are roasted until they are tender and slightly sweet. The salad is then tossed with apples, pecans, and a simple vinaigrette. The result is a salad that is both flavorful and satisfying.

Brussels sprouts and beets are two vegetables that are often overlooked, but they are both packed with nutrients and flavor. Brussels sprouts are a good source of fiber, vitamin C, and vitamin K, while beets are a good source of fiber, potassium, and vitamin C. This salad is a great way to enjoy the health benefits of these two vegetables, and it is also a delicious and easy-to-make side dish.

Prep time: 15 | Cook time: 25 | Serves: 4

Ingredients

• 2 cups Brussels sprouts, trimmed and halved
• 2 medium beets, peeled and cut into 1-inch pieces
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 apple, peeled and diced
• 1/2 cup chopped pecans

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a large bowl, toss the Brussels sprouts, beets, olive oil, thyme, salt, and pepper.
3. Spread the vegetables on a baking sheet and roast for 25 minutes, or until the vegetables are tender.
4. Transfer the vegetables to a bowl and let cool slightly.
5. Add the apple and pecans to the bowl and toss to combine.
6. Serve immediately.

Why It Works

• Roasting the Brussels sprouts and beets brings out their natural sweetness and caramelizes them slightly.
• The apples add a bit of sweetness and crunch to the salad.
• The pecans add a bit of richness and texture to the salad.
• The vinaigrette is simple but flavorful, and it helps to tie all of the ingredients together.