Roasted Brussels Sprouts with Sweet Potato
Roasted Brussels Sprouts and Sweet Potatoes with Dijon VinaigretteI’m always looking for delicious recipes the are fast, easy and really “up” the healthy quotient of the very best foods. Brussels sprouts, part of the cruciferous veggie family, are rated one of the highest for their anti-oxidant and anti-cancer properties. These baby cabbages (Yes, large cabbage in the green and purple form are also cruciferous) are too frequently paired with bacon or sugar – talk about taking anti-cancer properties and diluting it with foods that cause cancer! Definitely not the best pairing. A healthy form of sweet for your Brussels is in the form of sweet potatoes. Their beautiful orange color (you can also use purple sweet potatoes) indicates they are high in anti-oxidants, making the combination of the two vegetables a veritable powerhouse of health. The vinaigrette is delicious, flavorful and very easy. The oven does all the work for you in this recipe and with the total roasting time at 20-30 minutes, this is a sophisticated tasting recipe that is completed quickly. Enjoy this dish warm out of the oven over rice and beans or cold the following day over salad greens for lunch. It’s very versatile.Please let me know how you like it!
Ingredients
- 1 lb organic Brussels sprouts with ends cut off, loose leaves removed and cut in half longitudinally
- 1 lb organic sweet potatoes orange or purple variety, cut into pieces roughly the same size as Brussels sprouts
- 2 Tablespoons organic avocado or almond oil you could use organic refined coconut oil as well
- 1/2 teaspoon Himalayan sea salt
- Pepper to taste
For vinaigrette:
- 2 Tablespoons organic cold-pressed extra virgin olive oil
- 1 Tablespoon rice wine vinegar
- 2 teaspoons Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat oven to 450 degrees
- Cut ends of Brussels sprouts, remove loose leaves and cut in half longitudinally
- Peel sweet potatoes and cut into pieces roughly the size of Brussels sprouts
- Place Brussels and potatoes in a roasting pan
- Pour oil over the top and mix with hands to get veggies fully coated with oil
- Season with salt and pepper
- Take a moment to place Brussels halves cut side down for better carmelization.
- Spread out veggies in pan.
- Place in over for about 10 minutes. Flip the veggies with a spatula and place back in over for another 10 to 15 minutes or until the veggies are cooked. You don’t want them mushy, just cooked through.
While the veggies are roasting, prepare your vinaigrette.
- Place rice wine vinegar and Dijon mustard in a small bowl. Whisk until combined.
- Slowly add olive oil whisking as you add it until oil is fully emulsified – vinaigrette will have a milky appearance.
- Add salt and pepper to taste.
- Once veggies are cooked, add them to a bowl, pour vinaigrette over the top and toss to combine. Adjust seasonings to your taste.
Notes
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Founder of Root Cause Medical Clinic
Author of the books:
“The Gluten Effect”
"Hiatal Hernia Syndrome",
and of the e-book “Gluten Intolerance – What You Don’t Know May Be Killing You!”
Tried this recipe?Let us know how it was!
