A no-fuss and healthy side dish for dinner tonight or your Thanksgiving feast!
Brussel sprouts are so in season right now! Bright green, tender with a slight bitterness, it is such an awesome vegetable but not on everyone’s favorite veggie list. So, let us try to make this not-so-favorite into an addictive one!
I am a HUGE fan of roasted vegetables! It is easy to cook (pop them in the oven and forget about it, sorta…) and it concentrates the flavor and brings out the sweetness.
This recipe could not get any easier!
—toss sweet potato and brussel sprouts in some olive oil, salt and pepper and bake.
—Stir all dressing ingredients together
You have yourself a healthy, nutritious side dish and all those brussel sprout haters might try one too!
Roasted Sweet Potato and Brussel Sprouts with Maple Tahini Dressing
3/4 pound sweet potato, about 1 medium
3/4 pound brussel sprouts, about 9
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
maple tahini dressing
1/4 cup tahini
1 tablespoon maple syrup
3 – 4 tablepoons water
1/4 teaspoon red pepper flakes
1/8 teaspoon salt
Preheat oven to 425 degrees F. Have a 9-inch cast iron pan or a baking sheet ready.
Wash and peel sweet potato and cut into 3/4-inch thick sticks.
Cut the ends of brussel srouts and cut large ones in half.
Toss cut sweet potatoes, brussel sprouts, olive oil, salt and pepper together in the pan and arrange them in a single layer.
Bake for about 30 minutes or until both vegetables are cooked and charred lightly.
Place pan on a wire rack to cool and prepare the dressing.
To make maple tahini dressing,
Whisk together all ingredients in a bowl, until smooth.
Drizzle dressing over vegetables and serve immediately.
Makes 2 servings