Roasted Golden Beets and Brussel Sprouts

Wanted to do something simple so went with roasted fall veggies. These are two really easy side dishes.  We served with sauteed blue foot mushrooms and asparagus

 For the Beets:

• 3 golden beets
• pinch of salt
• teaspoon olive oil
• 2 tablespoons butter
• 4 strips faken chopped
• 1 shallot chopped

Drizzle the beets with olive oil and add a pinch of salt. Bake covered at 350 degrees for one hour. After you remove from oven let them cool enough to be able to handle. Peal and dice the beets. In a saute pan cook the shallot and faken in butter for about 3 minutes. Then add the diced beets and cook for an additional 3 minutes.

For the Brussel Sprouts:

• 2 cups brussel sprouts cut in half
• 1 cloves garlic chopped
• 2 teaspoons olive oil
• 1 tablespoon pine nuts
•  Dash of salt and pepper
• 1 tablespoon grated Manchago cheese to add when served

Add the cut brussel sprouts, garlic, olive oil, pine nuts, and seasoning to a baking dish. Cover and bake at 350 for 30 minutes.