Caramelized Brussels Sprouts with Golden Beets

Love them or loath them, this is the time of year that farm-fresh brussel sprout abound. This recipe from Nugget Markets, is easy, and if you love them, a great way to enjoy the tiny orbs. 
Sweet beets and citrus complement the caramelized Brussels sprouts in this simply delicious side dish.


  • ¼ cup olive oil
  • 3 pounds Brussels sprouts, trimmed and quartered
  • 2 pounds cooked golden beets, 1 inch dice
  • 2 oranges, juiced
  • 2 lemons, juiced
  • 6 tablespoons honey
  • 1 bunch tarragon, chopped (about ½ cup)
  • Salt and pepper, to taste


Heat the olive oil in a large skillet over medium heat. Add the Brussels sprouts and spread evenly in pan. Cook, without stirring to lightly caramelize, about 2 minutes. Toss gently and let cook without moving again, until lightly caramelized, 2 minutes more. Repeat until the sprouts have evenly caramelized all over. Add the beets, orange and lemon juices, and the honey and toss to coat. Stir in the tarragon and season with salt and pepper.


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