Food December 2009: Harvest Vegetables

While cooking dinner for a friend this week, I - without knowing it - made her the two vegetables she was least likely to eat - one of which was brussel sprouts.  Miraculously she ate them.  I may have a convert on my hands, not because of how I cook them, but because while brussel sprouts are everyone's least favorite vegetables growing up, when they are rediscovered in adulthood they are likely your favorite.  Here's a simple way to bring out their sweet spicy flavor. 


1 pound brussel sprouts
1 small sweet potato or yam cut into small 1/2 inch chunks
3-4 tablespoons olive oil
sea salt ground - pinch
pepper
pinch of red pepper flakes
2 crushed cloves of garlic


Preheat the oven to 400 degrees.  To prep the sprouts, cut off the stem on the bottom and peel the top few damaged, yellow or brown leaves.  Toss with sweet potatoes in the olive oil - remember that its okay to be generous here because the extra oil will be left on the pan and because olive oil is so good for you.  After fully coated, add spices and toss again.  Place on a flat roasting pan or sheet pan and cook for roughly 35 minutes - stirring frequently (at least four times).  If they are starting to brown early, then you are not stirring enough. They are done when a fork easily and smoothly pierces them.  The sweet potatoes should be almost falling apart - like a garnish for the main contender - the sprouts.  YUMMY!