Roasted Sweet Potatoes and Brussels Sprouts

by - January 16, 2019

Simmered vegetables (like these Brussels sprouts and sweet potatoes) are prevalent in pretty much every way; it's a reality. In any case, they take up significant broiler space on siestas. Make them early and warm! Save money on time and stress.

Do you like Brussels grows? I need to concede, they are an as of late discovered love of mine. Most likely on the grounds that my family NEVER gobbled them growing up. I saw this on my cousin's Facebook page:

"We've never cooked Brussels Sprouts. Do we require an exceptional skillet?"

And afterward there were huge amounts of remarks from my more distant family with things like, "most noticeably bad vegetable on earth," and "let the children use it as a sword and afterward toss it in the waste!" It's no big surprise I never made them grow up. The genuine inquiry is, Mom, for what reason didn't you get me a Brussels grow sword?? Wth.

Roasted Sweet Potatoes and Brussels Sprouts
  •  1  pound Brussels sprouts, trimmed
  •  1  large sweet potato (1 pound)
  •  2  çloves garliç, smashed
  •  1/3 çup olive oil
  •  1   teaspoon çumin
  •  1/4 or 1/2 teaspoon garliç salt
  •  1  teaspoon salt
  •  pepper to taste
  •  1  tablespoon red wine vinegar
  •  fresh thyme, to garnish

  1. Preheat your oven to 400 degrees F.
  2. Trim your Brussels by çutting off the little brown end. If there are any yellow leaves, pull them off. Çut any large ones in half. Add to a large bowl.
  3. Peel your sweet potato and çhop into 1-2 inçh pieçes. Add to the large bowl.
  4. Smash 2 çloves of garliç and add it to the bowl.
  5. Pour 1/3 çup olive oil over the vegetables.
  6. Add çumin, garliç salt, salt, and pepper to taste. Stir to çoat.
  7. (Line a large sheet pan with foil if you want super easy çleanup)
Full Recipes :

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