ROASTED BRUSSELS SPROUTS AND SWEET POTATOES RECIPE
Roasted Brussels Sprouts and Sweet Potatoes, an easy roasted vegetable side dish recipe that comes together in 40 minutes with only 5 ingredients!
Provided by Kristina Todini, RDN
Categories Salads + Side Dishes
Time 40m
Number Of Ingredients 5
Steps:
- Preheat: Preheat the oven to 400 degrees (200 C).
- Prep vegetables: Wash brussels sprouts and sweet potatoes. Cut stems from brussels sprouts and cut into halves or quarters. Cut the ends from sweet potatoes, then cut them into small 1/2 inch cubes for roasting (you do not need to peel them before roasting).
- Roast vegetables: Arrange the sweet potatoes and brussels sprouts on a baking sheet and drizzle with olive oil, tossing the vegetables to completely cover with oil and sprinkle with sliced garlic, salt, and pepper. Place sheet pan in the oven and roast for 35 minutes, stirring halfway through to roast on all sides.
- Serve vegetables: Remove pan from oven, arrange vegetables on a plate and serve as a side dish or let cool and use as a salad topping.
Nutrition Facts : ServingSize 1 g, Calories 104 kcal, Carbohydrate 17 g, Protein 3 g, Fat 4 g, Sodium 50 mg, Fiber 4 g, SaturatedFat 1 g, Sugar 4 g, UnsaturatedFat 4 g
BRUSSELS SPROUTS WITH PECANS AND SWEET POTATOES
This recipe is adapted from "The Best Diabetes Cookbook". It has a wonderful combination of flavors and goes well with a pork or with roasted chicken.
Provided by PaulaG
Categories Yam/Sweet Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Place the potatoes in a medium size saucepan, add enough water to cover, cover and bring to a boil; cook until potatoes pierce easily when pierced with a fork drain and reserve.
- Rinse the sprouts under running water, removing any yellowed or wilted outside leaves, cut in half and place in a microwave safe dish; microwave for 5 to 6 minutes stirring 2 to 3 times, drain and set aside.
- In nonstick skillet, melt the butter, saute onion and garlic just until tender.
- Add sweet potatoes,brussels sprouts, stock, sugar, cinnamon and pecans;cook for 3 minutes or until vegetables are lightly glazed.
Nutrition Facts : Calories 152.4, Fat 6, SaturatedFat 2.2, Cholesterol 8.1, Sodium 94.1, Carbohydrate 23.3, Fiber 4.4, Sugar 9, Protein 3.9
SWEET POTATO & SPROUT HASH WITH POACHED EGGS
This quick and easy pan-fried dish uses up leftover Brussels sprouts for a delicious Boxing day brunch, or a low fat, low calorie weeknight dinner
Provided by Cassie Best
Categories Brunch, Dinner, Supper
Time 40m
Number Of Ingredients 6
Steps:
- Put the sweet potatoes in a bowl, cover with cling film and microwave on high for 5 mins until tender but still holding their shape. Uncover the bowl and leave to cool a little.
- Meanwhile, heat the oil in a wide non-stick frying pan and add the onions. Cook for 5-8 mins until starting to caramelise. Add the sprouts and stir-fry over a high heat until softened. Push the sprouts and onions to one side of the pan and add the sweet potatoes, squashing them down in the pan with the back of a spatula. Leave undisturbed for 5 mins until starting to crisp on the underside. Season, add the nutmeg, mix in the sprouts and onions, and flip the potato over, trying not to break it up too much. Cook for a further 5 mins until really crispy.
- Meanwhile, poach 3 eggs in a pan of barely simmering water. Serve the hash topped with poached eggs.
Nutrition Facts : Calories 357 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 28 grams sugar, Fiber 12 grams fiber, Protein 12 grams protein, Sodium 0.4 milligram of sodium
ROASTED SWEET POTATO WITH BRUSSELS SPROUTS, BLUE CHEESE, CRANBER
Appeared in a Huffington Post piece on interesting Sweet Potato recipes (in honor of the upcoming Thanksgiving Holiday). Adapted from a recipe originally published in *Martha Stewart Living*. Wonderful combination of colors, textures, and flavors, that could be a side dish or entree if you wanted to do a couple of potatoes per person. I did think the Brussels Sprouts needed more than 15 minutes when I tried it, but they were especially large sprouts, so that might have been it.
Provided by lecole54
Categories Yam/Sweet Potato
Time 1h5m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Wash the sweet potatoes and pierce the skin all over with a fork. Bake the potatoes at 400 degrees for 45 minutes to an hour, or until a knife can be easily inserted into the potatoes.
- When the potatoes have about 15 minutes left in the oven, toss the Brussels sprouts in olive oil, salt and pepper and place in a metal or glass pan. Roast for about 15 minutes or until the leaves begin to brown and crisp.
- Once the potatoes have cooled to where you can touch them, slice lengthwise and apply pressure to open. Top with the roasted Brussels sprouts, cranberries, pecans and cheese.
Nutrition Facts : Calories 194.3, Fat 4.2, SaturatedFat 2.5, Cholesterol 9.5, Sodium 270.1, Carbohydrate 33.9, Fiber 6.6, Sugar 7.3, Protein 7.4
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