Monday, October 11, 2010
Lest I fund my dentist's retirement in its entirety, I might as well make vegetables that taste like candy. Ok, who am I kidding, almost like candy.
Sweet potatoes are like the M&Ms of the vegetable world. Everybody likes M&Ms and everybody likes sweet potatoes. (Well, besides my father, but that's a whole different story...) Brussels sprouts, on the other hand, are a little bit scary to most folks. So, temper the fear by pairing them with sweet potatoes. Brussels sprouts don't seem so frightening when they are basking in the safety of a sweet spud.
And if you serve this at the dinner table and the crowd starts getting a little whiny, tell them to give it a shot before they complain. I have a sinking suspicion they'll like brussels sprouts after all.
Roasted Sweet Potatoes and Brussels Sprouts
2 sweet potatoes, peeled and cut into 1/2-inch pieces
1 1/4 pounds brussel sprouts, trimmed and halved
2 tablespoons olive oil
Salt and pepper
Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil for easy clean-up. Toss together sweet potatoes, brussel sprouts, olive oil, salt and pepper. Arrange the vegetables in a single layer on the baking sheet. (If they are too crowded, divide the veggies between two baking sheets and rotate them halfway through cooking.) Roast 20-25 minutes, until spotty-brown and tender, tossing the vegetables with a spatula halfway through cooking.