This is a great combination of sweet (the potatoes) and savory (the robust brussel sprouts). We make this as a side dish or toss it with whole wheat spiral pasta noodles. Mmm mmm delicious! Think you don't like brussel sprouts? Give this a try - you'll be surprised!
Quartered Brussel sprouts - peel off outer leaves first (they fall off easily)
Sweet Potatoes - peeled and cut into small bitesize pieces
Olive oil
Salt, pepper (we like to use a Tuscan Salt blend that has salt, red pepper flakes, lemon peel, and rosemary)
That's it! Combine the above, put in a 13x9 baking dish and bake for ~30 minutes at 350. Stir occassionally to make sure the mixture doesn't get stuck to the bottom. The vegetables are done when the sprouts are slighly browned and the potatos are soft.
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2 comments:
Julie just did this with butternut squash instead of sweet potato. Also very good!
This is definitely THE WAY to include brussel sprouts into anyone's diet. It's SO easy and quick too.
thanks for making them at our house the other night.
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