Tag Archives: Vegetables

Easy Cumin Roasted Beets

Easy Cumin Roasted BeetsI have never been a particularly picky eater, but I have spent the majority of my 35+ years hating beets. Hating them. My mom used to serve pickled beets at least once a week, which meant I had to choke down (and I do mean “choke”) one or two with some regularity until I grew up, moved out, and lived a blissfully beetless existence until three years ago. I’d still be beet-free today if it weren’t for a request for them for a birthday dinner.Easy Cumin Roasted BeetsEasy Cumin Roasted BeetsEasy Cumin Roasted BeetsEasy Cumin Roasted BeetsAs I prepared for this party (remember parties?), I looked online for beet roasting methods and mostly saw the same one: wrap beets in foil, roast them whole, let them cool, rub off the skins with your hands, and slice. It seemed like a lot of time and work for something I couldn’t stand. Instead, I took a gamble and did things the easy way: giving my beets a really good scrub, lopping off the root and tip, slicing them into thick wedges, and roasting them with olive oil, cumin and salt until caramelized.Easy Cumin Roasted BeetsBeing a careful cook, I had to taste the finished beets for seasoning regardless of personal preference, so I scrunched my nose, closed my eyes (?), took a tiny bite and…they were delicious. Earthy and sweet, yes, but also salty, smoky and crisp-edged. I couldn’t believe it—one of my top five all-time least favorite foods! Delicious! Sometimes it just takes the right preparation to change someone’s life (er, palate).Easy Cumin Roasted BeetsNow, I don’t know if I’ve actually changed—you won’t find me eating pickled beets out of the jar anytime soon. But these? I’ve made them at least once a week for the last three years and I freaking love them. They’re so easy and so good, the perfect low-maintenance side dish. I’ll throw a pan of Easy Cumin Roasted Beets in the oven alongside a chicken, serve them with fresh hummus on a casual night in, or pair them with feta and greens for a killer beet salad.Easy Cumin Roasted BeetsDid I just say “killer beet salad”? Maybe I’ve changed after all.Easy Cumin Roasted Beets

Easy Cumin Roasted Beets
makes 6 or so servings

4-5 large beets or 6-7 small-medium beets
2 tablespoons olive oil
1 1/2 teaspoons ground cumin
1/2-1 teaspoon Kosher or sea salt, or to taste
chopped cilantro or parsley, for garnish

Preheat oven to 425F. Line a rimmed baking sheet with parchment paper.

Scrub beets and dry. Some may have a matte brown portion of their skin–wiping them dry with paper towel or lighter-colored towel is best for differentiating between this and remaining dirt. Do not peel.

Use a large, sharp chef’s knife to trim off the roots and tips. Slice them into wedges (I did 8 each on large beets). Pile on a prepared pan and top with olive oil, cumin and salt. Toss with your hands until everything is evenly coated, then scatter them evenly across the pan, taking care to keep them apart. Wash your hands.

Roast 20 minutes. Use a thin spatula to flip the beets over before roasting for 20-25 minutes more. Remove them to a serving dish. Garnish with chopped cilantro or parsley, if desired. Serve.

Leftovers will keep in an airtight container in the refrigerator for a few days.Easy Cumin Roasted BeetsEasy Cumin Roasted BeetsEasy Cumin Roasted Beets

Caramelized Brussels Sprouts

Caramelized Brussels SproutsI don’t spend much time writing about vegetables, seeing as this is a baking blog and all.Caramelized Brussels SproutsBut the truth is that I eat a lot of vegetables. A lot. Gotta balance out all the baked goods somehow, you know?

Let’s not discuss how many times I’ve had pie and salad for lunch over the last three weeks. #bakerproblemsCaramelized Brussels SproutsThese Caramelized Brussels Sprouts are one of my fall/winter favorites. They’re basically your standard roasted brussels sprouts with the volume turned up. Plus, they’re super easy to make and have this sweet-salty-herby-spicy thing going on that makes them totally irresistible. Like, good luck getting them from the pan to the table without eating half the batch. Don’t say I didn’t warn you.
Caramelized Brussels SproutsI make Caramelized Brussels Sprouts for regular weeknights all the time, but they’re also great for dinner parties and holidays. I made them for Christmas dinner last year and they were a huge hit with my whole family! I can’t help but think they’d make a great Thanksgiving side dish, too.Caramelized Brussels SproutsCaramelized Brussels Sprouts are very simple to make. Start by trimming the brussels sprouts and removing any banged-up outer leaves. There’s no need to slice them in half—minimal prep is the name of the game!Caramelized Brussels SproutsPut the sprouts on a baking sheet and toss ‘em with fresh rosemary, red pepper flakes, salt, a little sugar, and olive oil.Caramelized Brussels SproutsRoast the brussels sprouts for 40 minutes, giving the pan a good shake every 15 minutes. The resulting sprouts will have deeply browned (but not burnt!), crispy exteriors and buttery-soft centers.Caramelized Brussels SproutsRemember that “sweet-salty-herby-spicy” thing? Well, add “crispy-buttery.”Caramelized Brussels SproutsAnd maybe “-things-dreams-are-made-of.”
Caramelized Brussels Sprouts

Caramelized Brussels Sprouts
makes 6-8 servings

2 pounds whole raw Brussels sprouts, trimmed & kept whole
2 tablespoons granulated sugar
2 tablespoons olive oil
2 teaspoons minced fresh rosemary
1/4-1/2 teaspoon red pepper flakes, based on your preference
1/2-3/4 teaspoon fine sea salt, based on your preference

Preheat oven to 400F.

Combine all ingredients on a dry rimmed baking sheet and toss together with clean hands. Spread coated brussels sprouts into one layer.

Roast 40 minutes, tossing every 15 minutes. Brussels Sprouts are ready when the exteriors are deeply browned (but not burnt) and the centers are tender. Let cool 5 minutes before serving.

Caramelized Brussels Sprouts are best the day they are made, but may be kept in an airtight container in the refrigerator for up to 3 days.Caramelized Brussels SproutsCaramelized Brussels SproutsCaramelized Brussels Sprouts