Roasted Sprouts and Sweet Potatoes
Heat and time do wonders when it comes to maximizing the flavor of root vegetables and tempering the earthiness of cruciferous vegetables.
Prep time: 20 minutes
Total time: 1 hour
Yield: Feeds 2 to 4
- 1 lb. sweet potatoes, peeled and cubed
- 1 lb. Brussels spouts, trimmed and halved
- 2 tbs. olive oil
- 1/2 cup dried cranberries
- 1/2 cup water
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 tbs. brown sugar
Set oven to 400 degrees Fahrenheit.
Place cubed sweet potatoes in saucepan with water. Bring to a boil. Remove from heat and cover.
Meanwhile, trim and halve Brussels sprouts. Remove any loose outer leaves and fibrous stems, if needed.
Combine sprouts, sweet potatoes and cranberries in a large baking dish. Add olive oil, and season with salt, pepper and brown sugar. Toss ingredients. Place baking dish on lower rack and cook for 40 minutes, or until sprouts are easily pierced with fork. Add water if needed to keep vegetables moist.