Sweet Sprouts

standard January 15, 2012 Leave a response

For those of you who hate Brussels sprouts, you have either 1. only eaten them boiled until they’re bitter and mushy or 2. never actually eaten one. I was one of the latter until last year. And now I cannot get enough of them. These miniature cabbages get sweet and caramelized when you roast them. Completely delicious, with nothing more than salt and pepper to season them. I swear you’ll like them. I even got my family to eat them at Christmas.

This recipe is so easy, I’m not even sure I can call it a recipe. But its easy, delicious, and cheap. And the flavors are so good together.

Baked Sweet Potato with Cranberries and Brussels Sprouts

Serves 2. 

Print Friendly Recipe

Ingredients:

  • 2 sweet potatoes
  • 8 small Brussels sprouts
  • 1/4 c  dried cranberries
  • 2 T coconut oil
  • 2 T Earth balance
  • salt and pepper, to taste
  • toasted chopped walnuts, for garnish

Steps:

  1. Wash the potatoes and poke holes in them with a fork. Cook, either in the microwave on high for 10 minutes or in the oven at 350 for 1 hour.
  2. Heat coconut oil in a large saute pan over medium-high heat.
  3. Trim the Brussels sprouts and slice them in half. Place cut side down in the hot saute pan. Season with salt and pepper.
  4. Reduce heat to medium, and cover the saute pan. Let cook for 8 minutes or until tender.
  5. To assemble, cut open potato and add 1 T Earth Balance, salt and pepper to taste. Top with Brussels sprouts, cranberries, and walnuts.

Another super simple, but delicious and nutrient-packed dinner!

 

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