Wednesday, March 4, 2009

Recipe: Roasted Brussel Sprouts and Sweet Potatoes

I've just noticed that it's been a while since I've posted a recipe. In fact, my overall posting has been down considerably in the last month.

With my wedding only three months away, my mind has been focused towards other things. Instead of dreaming up new ways to eat whole grains, vegetables, and legumes, I've been focused on finding a DJ and designing our invitations.

It doesn't mean I've given up on eating well. Rather I'm sticking to simple food preparations and tried and true recipes (e.g. beans and rice, salmon and greens, vegetables and whole grains). These are dishes that I can make intuitively, and almost feel odd posting a recipe.

This dish for Brussels sprouts and sweet potatoes is one of my favorites from the last couple of weeks. And regardless of where you stand on cruciferous vegetables, I am confident you will like this recipe. I never liked Brussels sprouts until I tried them roasted. You'll want to make sure they get nicely browned in the oven. They go well with sweet potatoes and quinoa.

I hope you enjoy this recipe and may it serve as a reminder that good food doesn't have to be complicated.

Serves 2

10 Brussels sprouts, buds removed and cut in halves
1 large sweet potato, diced
2 tbsp olive oil
1/2 tsp sea salt
2 sprigs of thyme or rosemary
1/2 tbsp butter (optional)
1 cup cooked quinoa

1. Preheat oven to 425 degrees.

2. Place cut Brussels sprouts and sweet potatoes in a small baking pan. Coat with olive oil, sea salt and either thyme or rosemary. And if desired throw in a few pats of butter. Mix well. Roast for 25 minutes, removing halfway to stir.

3. Serve with cooked quinoa


somethingorother said...

i just came across this recipe when Googling for something I could cook with my sweet potatoes and Brussel sprouts. This was awesome-- thanks! (And BK represent! :)

Ameet Maturu said...

I am glad you like the recipe. Its great to see another Brooklynite on here!

Teresa said...

I made this last night, turned out delicious, thanks!

Anonymous said...

This is a great recipe, I added some walnuts pieces (towards the end of roasting) in order to mimic a recipe I'd seen a friend use, it was a nice added touch.

Tom O'C said...

I'm not even a vegetarian, but I can't wait to make this tonight! I have ALL of these ingredients in my cabinet and just needed some inspiration. Many thanks from Astoria!

Mary said...

I used your recipe today (minus the brussel sprouts since they were a little pricey). The sweet potatoes were a hit! Thank you!

Fran said...

I love the combo but do you think it goes well with a lemon-caper pork?

Anonymous said...

Great meal! I loved the combination of super sweet roasted sweet potatoes and the semi bitter Brussel sprouts. Very yummy and gave me a chance to use the rosemary in our garden- thanks!

Anonymous said...

Just googled "roasted brussel sprouts and sweet potatoes" because I had both on hand and this recipe came up. Fortunately had the rest of the ingredients - was perfect, just what I needed. Thanks!

Integrative Nutrition