Rustic Vegetables

Here is my first recipe I have decided to post after my hubby and the rest of family members encouraged me to share my recipes and my passion for cooking (yes, surprise! I love to cook as well; and sorry if I haven’t really mentioned it to you all). I hope you all enjoy this new post on food and cooking and hope to inspire you with my recipes.

Simple Rustic Vegetables — Sweet Potatoes and Brussels Sprouts

This is a yummy simple vegetable dish that can be enjoyed by anyone (that’s only if you love Brussels sprouts or whish to try it for its many health benefits).

Ingredients for roasting sweet potatoes:

1. 4 large (possibly organic) sweet potatoes *

2. 1/2 tea spoon of Himalayan pink salt

3. 1/2 tea spoon of freshly ground black pepper

4. 1 table spoon of extra virgin olive oil

Direction:

Preheat oven to 380 degrees F.  Cut the sweet potatoes into small cubes then place them in a ceramic baking dish. Then add oil, salt and black pepper and mix them all together.  After sweet potatoes are well coated with olive oil  place the baking dish into the hot oven and let it cook for at least 30 to 35 minutes (depending on how soft you like your sweet potatoes to be). In the mean time while the sweet potatoes are cooking start preparing the Brussels sprouts.

Ingredients for roasting Brussels sprouts:

1. 1/2 pound of Brussels sprouts

2. 1/2 tea spoon of Himalayan pink salt

3. 1/2 teaspoon of freshly ground black pepper

4. 1 table spoon of extra virgin olive oil

Direction:

Trim the ends and remove all yellow leaves and then cut each one in half. Then throw them in a large bowl and coat them with oil, salt and pepper. Once they are ready quickly toss them into the same baking dish where the sweet potatoes are baking (possibly 15 minutes before the end of cooking time for the sweet potatoes) by taking the dish out of the oven and mixing the sweet potatoes and the Brussels sprouts together. Place the dish back into the oven and cook for the last 15 minutes occasionally checking on the Brussels sprouts to see whether they are browning well and not burning too much. Use a fork or a knife to test if they are well done with a bit of crunch inside them. Once they are both cooked place the baking dish on a rack and allow for it to cool down and then serve together and enjoy!

* The reason I choose organic sweet potatoes is because potatoes known to contain some of the highest amount of pesticides. So it’s best if you can buy them organic but you don’t have to take my word for it. Just click here.

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