Sunday, October 27, 2013

Roasted Sweet Potato and Sprout

Now don't turn away when you see that brussel sprouts are in here! I think these little guys get a bad reputation. My friend, who doesn't like brussel sprouts, decided to give them a try when we were out at dinner one day. I tried one and told her no wonder they get a bad rep! It was barely cooked nor seasoned. 
My favorite way to have brussel sprouts is roasted in the oven with some olive oil, salt and pepper, until fork-tender. For this dish, I also threw in some sweet potato and tomatoes we had in the fridge. All the colors were beautiful together. It made a nice presentation. I was thinking it could even be a great veggie dish for Thanksgiving!

Roasted Sweet Potato and Sprouts
1 large sweet potato, peeled and diced into small cubes
1 bag of brussel sprouts, halved
1 c grape tomatoes, halved
1/4 c fresh oregano leaves, chopped
1 tsp thyme leaves
2 roasted garlic cloves, chopped 
4 slices of bacon, sliced 
Salt and pepper (about 1 tsp)
Olive oil (about a qtr to half a cup)
2 tbsp butter, cut into small pats

Preheat the oven to 425 degrees F. In a large casserole dish, add the potatoes, sprouts, tomatoes, bacon, oregano, thyme, and garlic. Season generously with salt and pepper. Drizzle with olive oil and toss to coat. Top with the butter and roast in the oven for about 30-45 mins, until it's fork-tender.