| 9 | 60 | 158 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 45 min | 8 |
| 6 beet(s) | Beets, raw (diced) |
| 25 sprout | Brussels sprouts (cleaned and cut in half) |
| 4 clove(s) | Garlic (quartered) |
| 1 tbsp, leaves | Thyme, dried (chopped) |
| 1/4 tsp | Himalayan sea salt |
| 1/4 tsp | Black pepper |
| 1/2 cup | Pistachio nuts |
| 1/2 cup | Raisins, seedless (sultana) (or dried cranberries) |
| 2 tbsp | Extra virgin olive oil |
Preheat oven to 350°F.
In a large roasting pan, add in the beets, Brussels sprouts and garlic. Drizzle with olive oil. Sprinkle with thyme, salt and pepper. Mix thoroughly using the tongs. Roast in the oven on the middle rack for about 45 minutes until everything has caramelized slightly.
In the meantime, toast pistachios in a small pan over medium heat on the stovetop. Transfer contents of the roasting pan to a large bowl and top with pistachios and raisins. Use tongs to toss it all together. Serve at room temperature.
| Fruit | 0.2 |
| Meat Alternative | 0.3 |
| Vegetables | 1.6 |
