Easy Roasted Beets In The Oven

Check out an easy way to cook beets

 My husband and I love beets. This is a vegetable that I buy regularly when I am at the store. Beets are such nutritious food and I love the color. The red beets bake into a delicious purple color. Did you know that beets can be used as a natural dye? When Easter rolls around this year boil some beets in a pot of water and make sure to save the purple water to dye the Easter eggs. While my husband loves the taste of beets, he is not a fan of the purple color as it can also change your "number two" to purple. So if you want your kids to eat beets just tell them that the beets will give them purple poop.



Beets are a natural food dye

 If you are not a fan of the staining that happens from the red beets, you can buy golden beets. Golden beets taste very similar to the red beets and cook the same way. There are many ways that you can cook beets. You can roast them in the oven, boil them, cook them in the slow cooker, or even roast them in the pressure cooker. My favorite way to cook beets is in the pressure cooker but I will also oven roast them if I am roasting other veggies like my Rainbow Brussels Sprouts.

To peel or not to peel

There is no need to peel the beets when you roast them in the oven. The secret is to wrap the whole beets in foil and the steam then makes it so easy to remove the peels after they bake. All you have to do is scrub the beets and cut off the ends. Then wrap the beets tightly with foil, making sure to pinch the foil at the top of the beet so the beet juices do not escape. I like to also place the beets on a baking sheet just in case the beets fall over so I do not have a mess to clean up on the bottom of my oven.

 If you want the beets to have a crispy outside, then you can cut the beets into pieces after they cook. Then toss the beet pieces in a small amount of oil and bake them for a bit longer. I like to make my beets this way when I am making my roasted beet salad but when I make my beet hummus then I don't bake them again for the crispy texture. You really need to check out my beet hummus recipe as it tastes just like the beet hummus from Lantana.

Beets are so Healthy

Beets are loaded with awesome nutrition and are great for many vegetarian recipes. I love eating my beets with just a bit of salt and I love that they are plant-based. Even if you do not eat meatless meals, you can still enjoy beets. I am glad that beets are allowed on my dairy-free diet. Ever since I discovered my dairy allergy, I have been making more meals at home as it is hard to find places that serve vegan meals that are also soy-free. So many restaurants are serving gluten-free options but there are not many dairy-free options.

Easy Roasted Beets 

Ingredients
2-4 large raw fresh red or gold beets

Directions  Oven 450
 Wash and scrub the beets with a vegetable brush. Cut off both ends on the beets. Wrap the beets in foil, making sure to seal the foil well to prevent leaks from the beet juice. I like to make the foil point upward. Place the beets on a cooking sheet and roast in the oven for an hour or until a fork is able to pierce the beet. Let the beets cool. Then unwrap the foil. Run the beets under cold water to peel off the skin. By running the beets underwater, your hands are less likely to turn purple. You can also wear gloves to avoid staining your hands purple. If your hands do turn purple, it washes off with soap.

For beets with a crispy texture, you can cut the whole beets into pieces and toss the beets in a bit of oil. Then roast them in the oven for an additional 10-20 minutes.

 Do you have a pressure cooker?

Check out a quicker way to cook fresh beets in a pressure cooker. The pressure cooker cooks the beets so much faster and easier.

https://www.momknowsbest.net/2019/01/simple-roasted-beets-in-pressure-cooker.html

Roasted Rainbow Brussels Sprouts

Looking for a special side dish for your holiday meal? This dish is so pretty and colorful. It is perfect for your holiday menu. Even people who dislike veggies will enjoy this dish.

This delicious vegetable side dish is the perfect combination of sweet roasted veggies with a sweet balsamic glaze.

  Now that the weather is cold, I have been working out at the gym more. My favorite machine to use at the gym is the elliptical machine, as it works out my whole body and feels like running to me. I like that this exercise machine has a TV connected to it so I can watch the Cooking Channel as I get my workout in. Lately, The Pioneer Woman has been the show that I have been watching as I get my miles and minutes in. 

 I have been enjoying her holiday recipes for inspiration on what to cook. The week before Thanksgiving, she was making a Brussels sprout dish that looked so delicious, so I knew that I had to create this recipe, as I love Brussels sprouts. Her dish was also so pretty with the different colors. I looked up The Pioneer Woman's recipe on her website when I got home from the gym and then made some modifications to the recipe. I substituted Malaysian palm oil for the olive oil, and it gave the dish a nice buttery taste as well as extra health benefits. 

I made these Brussels sprouts for Thanksgiving, and they were so delicious. I think Brussels sprouts are my favorite vegetable. My husband loves it when I make maple-roasted Brussels sprouts for dinner.

Roasted veggies are:
+ Healthy
+ Delicious
+ Plant-based
+ Vegan
+ Loaded with nutrition
+ Easy to make

Adds a buttery flavor

  I discovered palm oil at a conference that I went to last month, and I really loved the way it tasted on popcorn. So I have been experimenting with the oil in my cooking and baking. Malaysian palm oil has a nice orange color to it, so while it makes my popcorn beautiful, it did not work in my chocolate chip cookie recipe that well. The cookies tasted great, but I did not care for the orange color that they had.

 So, for now, I will just be using palm oil in recipes other than baked goods. I really like the buttery taste that the palm oil gives to my food, and the health benefits are pretty amazing too. Palm oil is a natural source of Carotenoids and vitamin E, as well as fatty acids and other important fat-soluble micronutrients. I have found that palm oil is great for sauteing, and when I make eggs. This buttery oil tastes amazing on potatoes!

I learned a new way to make a balsamic glaze

 Watching the Pioneer Woman has had other benefits, as I learned a new way to make a balsamic glaze that does not involve me getting a second-degree burn. The last time I reduced balsamic vinegar to a glaze, I splattered a drop on my thumb when I tried to pour it into a bowl. That drop formed a nice blister that hurt so much and took 2 weeks to heal. 

So I like the recipe from the Pioneer Woman's website, as she uses plum or peach preserves along with brown sugar and balsamic vinegar. This results in a glaze that does not harden, so I can let it cool down and avoid burning myself.

Cutting the butternut squash is so simple

Step 1: Cut off the ends

 Step 2: Cut the squash in half and scoop out the seeds

Step 3: Peel off the skin, cut the squash into strips, and cut them into chunks.

Peel and cut the onion into pieces. 

Slice off the ends of the Brussels Sprouts and then slice in half.

Pin this recipe on Pinterest for later!

Roasted Rainbow Brussels Sprouts 

INGREDIENTS

1-1/2 pound Brussels sprouts, trimmed and halved
1 whole small butternut squash, peeled and cubed
1 whole large red onion, peeled and cut into wedges
2 tablespoons Malaysian palm oil or olive oil
1 teaspoon salt
1 teaspoon pepper
1 tablespoon fresh rosemary
1/4 cup dried cranberries
1/4 balsamic glaze- see recipe below

INSTRUCTIONS
Preheat the oven to 425 degrees.

1. Place the vegetables in a bowl with the Malaysian palm oil and stir them to coat well with the oil. Stir in the salt, pepper, and rosemary.
2. Spread the vegetables on an oiled baking sheet or one that is covered with a silicone sheet.
3. Roast for 25 minutes or until slightly brown.
4. Remove from the oven and place in a serving bowl, and sprinkle the dried cranberries on top. Drizzle the balsamic glaze over the veggies. Serve immediately for the best flavor.

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Balsamic Glaze
1 cup balsamic vinegar
1 jar (15 Ounces) peach preserves
2 tablespoons brown sugar

INSTRUCTIONS
In a blender, puree the balsamic vinegar, peach preserves, and brown sugar until smooth. Pour into a small to medium saucepan and bring to a boil over medium-high heat. Turn the heat to simmer and cook until the mixture has reduced by half. It should be fairly thick and will thicken further as it cools. Remove from the heat and pour into a heatproof bowl. Drizzle about half or more, depending on your preference, of the glaze over the Brussels Sprouts. The rest of the glaze can be stored in the fridge after it cools down. To use the glaze in another dish it may need to be warmed up. This glaze is also wonderful on pizza or a sandwich. The Pioneer Woman uses it over tomatoes, basil, and mozzarella cheese.

Check out some other delicious roasted veggie recipes

Easy oven-roasted beets
 https://www.momknowsbest.net/2019/01/easy-roasted-beets-in-oven.html

Easy Oven Roasted Rainbow Peppers With A Caribbean Flair
https://www.momknowsbest.net/2018/04/easy-oven-roasted-rainbow-peppers-with.html

Roasted Rainbow Carrots

https://www.momknowsbest.net/2014/10/roasted-rainbow-carrots-make-awesome.html 

Maple-roasted Brussels Sprouts With Pumpkin Seeds

https://www.momknowsbest.net/2015/11/maple-roasted-brussels-sprouts-with.html

Maple-Roasted Brussels Sprouts With Pumpkin Seeds

A delicious sweet & savory side dish for your Thanksgiving meal. These roasted Brussels will be loved by all, even those who hate veggies.

  Thanksgiving is almost here! When I think of Thanksgiving, I think of family gatherings and delicious food. I get excited about all the cooking and baking that I get to do for these gatherings. Weeks ahead, I read cooking magazines, and cookbooks, and search Pinterest for new recipe ideas. I just love finding new Thanksgiving recipes and food for my Thanksgiving meal. Pinterest always has the best Thanksgiving recipe ideas and cooking tips to make my Thanksgiving meal the best.

  I always try to make healthy dishes when I cook as I want to show my family that healthy food tastes delicious. One of my favorite dishes to cook for gatherings is roasted vegetables. Most people do not eat enough veggies and I want to show people that veggies when made right taste delicious. My favorite veggie is brussels sprouts. Most people do not like brussels sprouts, but once they try this dish they love them. This is the only way I can get my husband to eat brussels sprouts.

Maple-Roasted Brussels Sprouts are:

~ Sweet

~ Healthy

~ Tender

~ Loaded with fiber

~ Full of nutrients

~ Delicious

   I have discovered a wonderful way to cook brussels sprouts. Roasting veggies brings out a sweet flavor to the vegetables. Then the drizzle of maple syrup adds an additional sweetness which makes the vegetables irresistible. I cut them in half and roast them in the oven, which brings out a wonderful sweet flavor to them. Then I drizzle maple syrup over them and add roasted pumpkin seeds. My Maple-Roasted Brussels Sprouts are so yummy and irresistible, that even if you normally do not like these sprouts, you will love these. These irresistible sprouts are a holiday favorite but are too tasty to serve just once a year. So I make them year-round.

This recipe is easily halved for smaller gatherings or an everyday family meal. I will be adding these to my Thanksgiving menu.

     I made a batch of these maple-roasted "little cabbages" the other day and ate them with dinner. The leftovers were awesome to snack on the next day. The maple syrup gives the sprouts just the right amount of sweetness that will make brussels sprout haters ask for more. The pumpkin seeds give them an extra touch of flavor. I made a batch without the pumpkin seeds and quickly found out the pumpkin seeds add a great taste to the brussels sprouts. You can use raw or roasted pumpkin seeds. I like using the green raw pumpkin seeds that are called pepitas. This recipe serves 6-8 people but is easy to cut in half for a small family.

   The first step to making this wonderful dish is preparing the brussels sprouts. You will need to trim any wilted or yellow leaves off the sprouts. Then to make the sprouts bite-size, cut them in half. A cutting board helps get the job done quickly, along with a sharp knife. I like using a bamboo cutting board as it does not dull my knives. It is also durable and lightweight. I use this board for everything. The silicone edges on the board keep the board from moving around and it adds a great look to the cutting board. Most people are afraid of the care that goes into wood-cutting boards. Those fears are gone with this board as I just hand wash mine and hang it up to dry on my pot rack.

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Looking for more recipes with Brussels Sprouts? 

 If you enjoy Brussels Sprouts, then you will enjoy these recipes. Click on the below links to discover new delicious ways to prepare Brussels Sprouts.

Roasted Rainbow Brussels Sprouts 

https://www.momknowsbest.net/2018/12/roasted-rainbow-brussels-sprouts-made.html

 Oven Roasted Brussels Sprouts, Eggplant, And Zucchini With Pumpkin Seeds 

https://www.momknowsbest.net/2014/11/maple-roasted-brussels-sprouts-with.html

Roasted Brussels Sprouts With Blueberry Glaze 

https://www.momknowsbest.net/2015/12/roasted-brussels-sprouts-with-blueberry.html

Maple-Roasted Brussels Sprouts With Pumpkin Seeds

Ingredients: 

2 pounds Brussels sprouts

2 tablespoons olive oil

1/2 teaspoon sea salt

1/2 teaspoon ground black pepper

2 tablespoons maple syrup

1/4 cup raw or roasted green pumpkin seeds

   
Preheat the oven to 400°F. Peel off any yellowed or wilted leaves from the outside of Brussels sprouts and trim the bottoms. Cut the Brussels sprouts in half. Combine brussels sprouts in a large bowl with oil, salt, and pepper. Toss until coated. Place the sprouts on a baking sheet and roast, stirring once or twice, until sprouts are almost browned and just tender when pierced at the base with a paring knife, about 25 minutes. Place the brussels sprouts in the serving dish and toss them with the maple syrup and pumpkin seeds.

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Roasted Rainbow Carrots Make An Awesome Snack

Have you ever had a purple carrot?

    I love trying new things and when I saw these amazing rainbow carrots at Sprouts, I just knew I had to buy them. Who knew that carrots came in yellow and purple? I could not wait to cook these pretty carrots. My two younger sons were excited to try them also. I decided to roast the carrots as I knew that would bring out a wonderful flavor. As I was peeling the carrots, my boys and I ate some raw. We, of course, had to try each color and my six-year-old concluded that they all had the same taste. I decided to cut the carrots in small circles as that would make them great for snacking.

 I then put the carrots in a bowl and added 1 tablespoon of oil and a teaspoon of salt to them. I mixed them up and placed them on a baking sheet lined with a silicone baking mat. You can use parchment paper or lightly grease the sheet. I love my silicone mats as nothing sticks to them. I baked the carrots for 20-30 minutes at 400 F. I would check them after 20 minutes as the small size cooks faster and you don't want them to burn. The carrots are done when they are soft and chewy. I tasted mine after 20 minutes.

The end result is a great vegetable that you can serve with a meal or eat them for a snack. The roasting gives these carrots a great taste. I just grab a handful and eat them just like chips. The small size makes it a perfect snack for kids.

Have you ever roasted veggies? Which ones are your favorite?

                                                Roasted Carrot Circles
                                                      2 pounds carrots
                                                      1 tablespoon vegetable oil
                                                      1 teaspoon salt

      Preheat oven to 400F. Peel the carrots and slice them into circles. Put the carrot circles in a bowl and add oil and salt, stirring to combine. Place the carrots on a baking sheet that is lined with a silicone mat or parchment paper. Bake for 20- 30 minutes or until the carrots are soft and chewy.