In Sacramento there is an amazing farmer’s market. It just happens to be under an overpass, which may seem sketchy, but if you get the chance to check it out, it’s definitely worth it. There’s the obvious, seasonal fruits and vegetables, but also lots of homemade and local products like olive oil, and lots of fresh flowers. My boyfriend picked out this lovely bouquet for me:
I also picked out the pattypan squash I used in the Stuffed Pattypan Squash recipe I recently posted:
And I picked up some baby candy striped beets, which are white and reddish-purple striped!
The most awesome detail was the squash and the beets were each only $1 per pound! I can’t imagine how much those specialty vegetables would have cost in Whole Foods or some other market.
It took me a while to figure out what I wanted to do with the beets. I have a few beet salads on the blog already (here, here, and here), so I wanted make a warm dish. Beets and nuts and seeds taste so delicious together, so I went with toasted sesame oil and a sprinkle of sesame seeds. Beets are pretty sweet, so to balance them out I added Brussels sprouts and balsamic vinegar. Pure maple syrup and the sugar from the beets and some onions helped everything caramelize.
The roasted Brussels sprouts are a little different than the crispy kind. The have caramelized edges and a slightly chewy texture. Similar to my Balsamic-Bacon Roasted Brussels Sprouts.
Incidentally, if you want some more Brussels sprouts recipes, try my Balsamic and Garlic Roasted Brussels Sprouts, Sweet Potatoes, and Onions or Roasted Spaghetti Squash with Frizzled Brussels Sprouts.
I can’t wait to put this comforting dish on the table this fall. The autumn colors are perfect for a Halloween or Thanksgiving feast.
- 1 lb beets (about 8), such as golden or candy stripe, peeled and quartered
- 1 medium onion, cut into slices
- 12 oz brussels sprouts, ends trimmed and cut in half lengthwise
- 2 tbsp avocado or light olive oil, divided
- 1 tbsp toasted sesame oil
- 1 tbsp balsamic vinegar
- 1/2 tbsp pure maple syrup
- 1 tbsp sesame seeds
- Salt and pepper, to taste
- 1. Preheat oven to 400 degrees F.
- 2. Toss the beets with 1 tbsp of the avocado oil and some salt and pepper. Place on foil-lined baking tray and roast 20 min.
- 3. Meanwhile, toss sprouts and onions with remaining avocado oil and some salt and pepper. Use your fingers to break apart the onions. After the first 20 minutes of roasting, add the sprouts and onions. Stir to combine with beets. Roast for 15 more minutes, tossing halfway through cooking.
- 4. Blend sesame oil with vinegar and syrup. Toss with the vegetables. Roast for 5 more minutes.