Crispy little balls of LOVE.

Hi Brussels Sprouts, you are so beautiful to meeeee.  And so are beets.  I bought these beets and was hoping the inside was going to be that candy cane looking pattern.  No such luck, but I mean I really can’t complain about ending up with hot pink vegetables.  Still pretty pretty. 

Let’s talk creamy sauce.  Why haven’t I been combining parmesan and goat cheese for my entire life? They are the best cheeses.  Well let’s not get carried away.  All cheese is the best cheese, except brie (ewww.) or low-fat cheeses (ewww-est.).

Sooo for this recipe I spent 20 minutes trying to come up with a word that sounded more fancy than ‘sauce’.  I’ve got nothing.  That happens to me a lot, where I’ve got nothing to contribute.  I don’t really have strong opinions on things and then yesterday I was reading an article that mentioned this thing called the myth of singularity, which is about the misconception that you are supposed to have only one opinion and one feeling at one time.  

Phew.  

Always good to read something that says yes, in fact you are normal.  I’ll now go back to my mind that I feel like has 60 different opinions/feelings about everything all the time.  Have you seen the feelings wheel? There are so many feels!! 

This salad.  It’s clearly not the cold salad type.

If you’re making it for Thanksgiving or Christmas, I’d recommend that you don’t make it ahead of time.  You want the veggies hot and fresh out of the oven.  That way they’re CRISPY and anyone who knows anything (even I know this) knows that veggies are rather delicious when tossed with olive oil and roasted up until crisp.

So step one for this recipe…don’t make this ahead of time.  Instead, make the pumpkin pie ahead of time and save the oven space for this dish.

Got it? Good! Happy veggie-ing.

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Roasted Brussels Sprout Salad with Creamy Basil Parmesan Goat Cheese Sauce

Yield: serves 8 as a side dish

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Ingredients:

roasted brussels salad
1 lb brussels sprouts, trimmed and sliced in half
2 cups green beans, trimmed
1 cup asparagus, trimmed
2 beets, thinly sliced
3 tablespoons olive oil, divided
salt/pepper

creamy basil parmesan goat cheese sauce
1 cup milk
3/4 cup parmesan cheese, grated
2 oz goat cheese
1 tablespoon flour
2 fresh basil leaves

Directions:

Preheat oven to 400ºF.  In a bowl, toss together brussels, green bean, and asparagus with 2 tablespoons olive oil and salt/pepper.  Pour veggies onto a baking sheet and place in the oven.  Add sliced beets to the same oiled bowl.  Add another 1 tablespoon olive oil and toss.  Place a cookie cooling rack on a baking sheet.  Place sliced beets on the cookie cooling rack and place in the oven with the veggies.  Bake for 40 minutes, stirring the brussels and flipping the beets halfway through the cooking time.  Be sure to check on the beet chips every 15 minutes to make sure they're not burning.

Meanwhile, prep your creamy, dreamy sauce.  In a cold saucepan, whisk milk with 1 tablespoon flour.  Turn heat on to medium-low.  Whisk in parmesan cheese, goat cheese and basil leaves.  Continue whisking until a smooth sauce forms, about 10 minutes.  Remove basil leaves.  And turn off heat.

Remove roasted veggies from oven and toss together brussels mix with beet chips.  Pour sauce over veggies and serve immediately.