Tuesday, November 22, 2011
Last Minute Thanksgiving Side Dish
I don't know if everyone's Thanksgiving veggies are like ours--I mean, I'm from the South and all. But pretty much all vegetable side dishes this time of year are full of heavy cream sauces or loaded down with cheese.
I like to contribute a simple, but delicious veggie side dish as an alternative to all the heavy side dishes.
This is pretty quick to throw together and the flavors are fantastic.
Roasted Brussels and Sweet Potatoes
an original Renee recipe :)
1 bushel of brussels sprouts
half of a red onion
1 medium-large sweet potato
Peel and cube your sweet potato and toss in a bowl. Slice your onion thinly and add to the bowl. Wash and halve your brussels and toss them in, too. Drizzle olive oil and sprinkle seasoning salt (I used my own spice blend) and toss around. Pour the contents of the bowl on a cookie sheet sprayed with non-stick spray and roast at 400 degrees for about 30 minutes or until the veggies are a lovely golden brown.
Don't let the idea of brussels sprouts throw you off-roasting them makes them super awesome. I never liked them before, but now I roast them all the time!
Make this-your waistline will thank you ;)