Roasted Beet and Brussels Sprout Salad

Brussels sprouts

Brussels and beets and bacon, oh my!

6-8 beets, cubed
1 pound Brussels sprouts, root end removed
1 medium white onion, thinly sliced
6 cloves garlic, left whole
1/2 to 1 pound bacon (optional)
3 teaspoons thyme
Sea salt and ground pepper to taste
1/2 cup almonds, chopped (substitute your favorite)
1-2 cups mixed greens
2-3 tablespoons olive oil

Cook bacon to your personal preference and set aside.

To a large roasting pan, add beets, Brussels sprouts, onion, garlic, thyme, and salt and pepper, and toss with 1-2 tablespoons olive oil, coating evenly.

Roast (uncovered) in oven at 400, until softened and browned; approximately 30 minutes.

Remove vegetables from oven and stir in bacon.

Arrange mixed greens on serving plate and top with vegetables.

Sprinkle almonds over vegetables and finish by drizzling remaining olive oil over entire dish.

We thank Annie McHale for this recipe.