Tuesday's challenge: Use at least two of the following: walnuts, beets, and bean sprouts.
Beets. Ugh. It had to be beets. Luckily, this turned out delicious.
Pomegranate Glazed Roasted Vegetables with Walnuts
makes four servings
1 medium sized golden beet (I used one a little larger than a baseball)
10-15 brussels sprouts, trimmed and halved lengthwise
1-2 tbsp olive oil
2 tbsp chopped garlic
1 tbsp pomegranate glaze (I got mine at Trader Joe's. If not handy, pomegranate molasses or balsamic vinegar would work)
2 tsp dried thyme
1/3 cup toasted walnuts
salt and freshly ground black pepper
Heat oven to 400°. Scrub the beet, but don't peel it. Rub a little olive oil on it, sprinkle with some of the thyme, wrap in foil and roast for an hour. Let cool, then peel the beet, and dice it. While the beet is cooling, toss the sprouts with the olive oil until just lightly coated, but not swimming in it. Roast in a shallow pan for 20 minutes, then toss lightly with the garlic, thyme, and the diced beet. Drizzle the glaze over the vegetables. Roast for another 10-15 minutes. Stir in the walnuts (that you just toasted yourself, riiiight?) Salt and pepper to taste.
P.S. You ought to check out Suzie V. Homemaker's answer to this challenge. I may be a beet fan after all.