When I was a little kid I always looked forward to lunch and dinner and I think as far as I remember I wasn’t a picky eater. There was however one particular food, that whenever I found out it was made by either peeking my nose into the kitchen or its cabbage like smell found its way into my room and filled my nostrils could put me in an upset mood for the entire day. There was nothing I did more detest than Brussels sprouts and I would have rather kept a fast than eating it. It scared me out of the house and I remember trying very hard not to hear my parents calling me in for lunch. This however changed when I became older and by now I actually make the once so detested vegetable occasionally. :-)
The roasting along with the fresh herbs gives a very nice flavour to the vegetables. Have a good start into the week and a nice day…!!!
Ingredients:
- 1 large sweet potato, peeled and cut in big cubes
- 1.5 lb Brussels sprouts, halved
- 3-4 Tbsp. Olive oil
- 2 sprigs rosemary, chopped
- 1 Tbsp. chopped thyme
- Salt to taste
- Black pepper to taste
Method:
Preheat oven to 425 F.
In a large bowl toss vegetables with olive oil, herbs, salt and pepper. Spread onto a baking sheet and bake for about 30 minutes. Turn vegetables after 15 minutes.
Ingredients:
- 1 large sweet potato, peeled and cut in big cubes
- 1.5 lb Brussels sprouts, halved
- 3-4 Tbsp. Olive oil
- 2 sprigs rosemary, chopped
- 1 Tbsp. chopped thyme
- Salt to taste
- Black pepper to taste
Method:
Preheat oven to 425 F.
In a large bowl toss vegetables with olive oil, herbs, salt and pepper. Spread onto a baking sheet and bake for about 30 minutes. Turn vegetables after 15 minutes.
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2 comments:
I loveeee roasted brussel sprouts. I'm also a fan of sweet potatoes. I've never tried them together, but this is a great health combo!
FoodFitnessFreshair, thanks :-) yes this two vegetables go very well together...do try it out some time
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