Balsamic Brussels & Beets

This is my favorite way to eat beets and Brussels. A coworker made this for a party several years ago, and I have loved it ever since! This dish is packed with flavor, so I typically pair it with a protein that is a little more mellow. Tonight I made Italian Panko breaded chicken strips!

2 cups Brussels sprouts, trimmed and halved

1 bunch of golden beets

1/2 cup roughly chopped almonds

1 cup beet leaves

1/4 cup balsamic vinegar

1 tablespoon coconut sugar or brown sugar (optional but amazing)

3 cloves garlic, minced

salt and pepper

1/2 teaspoon garlic powder

Directions: 

• Prepare the Brussels sprouts and peel and chop beets into quarters
• Chop beet leaves
• In a large pan, add 1 tablespoon olive oil (or coconut oil) and saute Brussels and beets for about 5 minutes. Then add garlic, beet leaves, balsamic, seasonings and brown sugar. 
• Cook about 10 minutes until the veggies have softened and slightly browned. Add almonds and cook another 3-5 minutes.  I like my veggies to still have some firmness to them, but you can cook them to whatever you like!
• Enjoy!

For the chicken, all I did was get chicken tenders and season with salt, pepper and garlic powder. Dredge in flour, then an egg/milk mix, then the Italian Panko. Bake in a 400 degree oven for 15 minutes, then turn over and cook another 10 minutes! Done!