I love veggies, however there are some which I steer clear from when it comes to cooking for fear of cooking a disaster. This was the case with brussel sprouts for quite some time. I signed up for the Farm Fresh To You delivery, and in my last box was a pound of brussel sprouts. In my quest to not throw out any veggies and learn how to cook new ones, I finally summed up the courage to roast brussel sprouts. I am every so happy I did!
INGREDIENTS:
- 1lb brussel sprouts
- 1lb sweet potatoes, cut into 1″ cubes
- 2 cloves of garlic, finely minced
- Salt, pepper (to taste)
- Dash of cumin
- Extra virgin olive oil
- Balsamic vinegar
DIRECTIONS:
Preheat your oven to 375 degrees. Clean your brussel sprouts, cut the bottom stem and peel away the first layer. Cut in half or quarters depending on how big they are. Wash very well to remove any dirt. In a baking dish add the brussel sprouts, cubed sweet potatoes, garlic and drizzle with olive oil, salt, pepper and an every so light sprinkling of cumin.
Roast for 30-40 min or until all the veggies are tender. As soon as you bring it out of the oven drizzle with the balsamic vinegar. My mouth is watering just typing this! The cumin adds another dimension of flavor and the balsamic adds a sweet & tangy finish.
Buen Provecho!
Time to eat...buen provecho! 