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
Olive oil
Seasoning salt
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 ;)
1 comment:
I used to hate brussel sprouts, as the only way I had ever eaten them was when my mum boiled them. Blech. I later discovered that they are edible, and quite tasty, if cooked differently. I've never roasted them, but I will try that now. :) Thanks!
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