Roasted beet and Brussels sprout | Heart and Stroke Foundation

Ingredients

• 3 small golden or red beets, peeled and chopped (about 8 oz/227 g)
• 3 cloves garlic, minced
• 2 tsp (10 mL) chopped fresh thyme or 1/2 tsp (2 mL) dried
• 1 lb (500 g) Brussels sprouts, quartered
• 2 oranges, peeled and chopped
• 4 cups (1 L) baby arugula
• 2 tbsp (25 mL) no salt added vegetable or chicken broth
• 1 tbsp (15 mL) canola oil
• 1/4 tsp (1 mL) fresh ground pepper
• 2 tbsp (25 mL) chopped pistachios