May I introduce: Roasted Brussels sprouts and sweet potato from the oven . Crunchy, comforting warm and absolute Soulfood.
But there’s a second, all-important advantage: While the vegetables are crunching in the oven, we only have half an hour for ourselves. 30 minutes waiting time, during which we can do whatever we want. Put us on the sofa. Finally call again with our best friend. Have a little yoga session. And already our steaming dinner is ready and we are twice as happy.
THAT is what we call practical cooking!
Have I ever mentioned that I have a big heart for roast vegetables? ♡ I think there is nothing more practical, especially in autumn and winter! Quickly chop vegetables, top with good olive oil, season with salt and pepper and put them in the oven. Finito, out, end, our work is done.
While we are waiting for the beautiful things in life (you remember, time for us and so in the house Kochkarussell is just like to spend with good series), the vegetables in the oven in front of him and schwuppsdiwupps our food is ready.
Anyway, I’m in a small series intoxication.
The fall season, however, also cries out to snuggle up on the sofa and devour cocoa and candles one after the other. I used to never be the series guy. But after the man and I devoured Forever, Lucifer and Goliath in no time, we’re hooked. So, if you know a series that I have to look uuuunbedingt, let me like your tips in the comments there. Only please nothing with horror or FSK 16, I’m just a little Schissbüchs.
Uh yes, I am a little bit off topic. Where were we the same? Oh, by the benefits of roasted treats from the oven. And with roasted treats I mean dreamily crispy Brussels sprouts, which is the perfect counterpart to sweet sweet potatoes.
Here are a few things you need to know about this recipe:
The brussels sprouts like the roasted cauliflower with a little olive oil in the oven and is there wonderfully mild. We also give sweet potatoes a dip in olive oil with a pinch of cinnamon. That fits perfectly with the caramel sweetness of the roasted vegetables. I have the cinnamon tip from the lovely Denise of Foodlovin , look at her!
And so that it not only crumbles in the mouth, but also cracks, there’s a portion of hazelnuts on top. I chopped these and lifted them at the end under the roast vegetables. You can also give them wonderfully just before the end of the baking time with the oven, so get the nuts even more flavor.
When roasting sweet potatoes, it is particularly important that you do not turn them until they are crispy on the outside. Otherwise you will crush the sweet potatoes and the crunchy cubes will make creamy puree. Also delicious, but not what we want for this recipe. At the end you taste everything with salt and pepper. If you like sweeter, you can also give a shot of maple syrup over the finished dish. Tastes heavenly I tell you!
Of course you can also pimp the vegetables according to your taste.
I think of a handful of cranberries, pecans or even walnuts. If you like it even more decadent, treat the nuts to a sweet caramel coating. How to do it, I’ll show you at Salad with goat’s cheese and caramelized walnuts . Incidentally, one of my first recipes and when I see the pictures today, I’m minimally red. But hey, we all have to start somewhere. Or you crumble a handful of feta over the roast vegetables. Or goat cheese. You see, the possibilities are endless and the taste meeeega!
Roasted Brussels sprouts and sweet potato are:
- Fast and easy soul food for cold days.
Let me summarize this crispy-delicious after-work happiness again for you. Roasted brussel sprouts and sweet potato from the oven is healthy soudood brand superduper handy. Try the quick side dish!
Roasted Brussels sprouts and sweet potato from the oven
Crunchy roasted Brussels sprouts with sweet potato and hazelnuts from the oven. Delicious, practical and only 6 ingredients.
Portions : 2
calories per serving : 477 kcal
Handful of hazelnuts
The stove on Preheat 200 degrees.
Clean and halve Brussels sprouts. Peel the sweet potato and cut into bite sized cubes.
Mix Brussels sprouts with 1 1/2 tablespoons of olive oil in a casserole dish, salt. Mix the sweet potato cubes with the remaining olive oil and cinnamon in a second baking dish. Salt.
First roast the sweet potato for 10 minutes in the oven. Then put the casserole dish with Brussels sprouts in the oven and roast for another 20 minutes.
Split the roast vegetables into two plates. Coarsely chop the hazelnuts and sprinkle over the vegetables. Enjoy.
Friends, what do you say to this quick after-work recipe? And which series do I have to see?