Wednesday, 9 December 2015

Brussels Sprouts, Sweet Potato & Shallots

Here is a simple vegetable dish very similar to one I made 6 years ago, only with squash.  I hadn't realized  that it was so close to the time I held a 75th birthday/30 year anniversary party for my father and his partner when I made the first version. So much has changed since then. For the last 2 years, almost, they have both been either in the hospital or in a nursing home. And now, my father is dying and will probably be dead within the month. He is in so much pain and has so little quality of life left that I really kind of hope so. We literally wouldn't do this to a dog.

Well, that's a nice cheerful start to a recipe that was really very pleasant and deserves a better introduction. Not too much to say about the recipe, though; it's roasted vegetables, starch and green together and just needs a nice piece of protein to go with it to complete your meal. Baked chicken pieces make a lot of sense, since they could go in with the veggies and optimize your oven usage.


4 servings
1 hour - 15 minutes prep time


450 grams (1 pound) sweet potatoes
450 grams (1 pound) Brussels sprouts
6 to 8 medium shallots
2 tablespoons mild vegetable oil
2 tablespoons soy sauce
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard

Preheat the oven to 400°F.

Wash, trim, and cut the sweet potatoes into thin (1/2 cm) slices. Toss them in a large roasting pan with the oil, and roast for 20 minutes.

Meanwhile, trim the Brussels sprouts and cut them in quarters (or slice them into coins). Peel the shallots, and cut them in halves or quarters, depending on their size. Whisk the soy sauce, vinegar and mustard together in a small bowl.

When the sweet potatoes have roasted for about 20 minutes, remove them from the oven. Stir in the Brussels sprouts and shallots. Drizzle the soy and vinegar mixture over the vegetables. Toss once more, and return to the oven to roast for a further 20 to 30 minutes, until the vegetables are done to your liking.




Ha ha! Last year at this time it was Roasted Sweet Potatoes with Cranberries & Pear; how does that always happen? Seasonal eating, I guess!

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