Tonight, I had deep dish pizza for dinner. It was decadent.
Last night, however, we ate the much healthier but equally delicious meal of brussels sprouts and sweet potatoes. I posted a picture on Instagram and few people (ok, fine, just two) asked for the recipe. I'd made it up based on a few different recipes, so if I want to make it again, it'll be good to have it written out. Because, I don't know about you, but I can't remember anything off the top of my head these days. Thanks, sleep deprivation! (My sister pointed out that my habit of mixing together a few recipes to "make up" one was reminiscent of my mom's style of cooking. Like mother, like daughter!)
Brussels Sprouts and Sweet Potatoes with Pecans and Balsamic Vinaigrette
2 medium/large sweet potatoes, any variety
1-2lbs Brussels Sprouts, depending how much you love them
1/4 cup pecans, roasted
1T balsamic vinegar
1. Preheat oven to 400 degrees Farenheit.
2. Cut sweet potatoes into 1/2- to 1-inch chunks. Place in a sheet pan and toss with olive oil and salt + pepper. (If you want the potatoes to crisp on the outside, make sure they aren't touching each other. If they are, they will steam instead of roast.) Cook in the oven for 20-30 minutes, until soft to a fork prick.
3. While the potatoes are roasting, trim the ends off the brussels sprouts and slice in half lengthwise.
4. Heat a large nonstick pan over medium heat. Add olive oil to coat the bottom of the pan.
5. Place brussels sprouts, cut side down, in the pan. Cook, undisturbed, for about 5 minutes or until they start to brown. Then toss in the pan with a spatula until they are cooked through. Cook them in batches so as not to crowd the pan.
6. In a large serving bowl, combine sweet potatoes and brussels sprouts. Drizzle with olive oil if necessary (depends on how much you used to roast/cook the vegetables) and balsamic vinegar. Sprinkle pecans over top.