Roasted Root Vegetables with Brussels Sprouts
Prep time: Approximately 45 minutes
2 sweet potatoes, fresh, diced ½ inch
2 yams, fresh, diced ½ inch
4 tbs balsamic vinegar
4 tbs olive oil
2 tbs honey
½ tsp salt
¼ tsp black pepper
¼ tsp garlic powder
1 lb Brussels sprouts, fresh
½ cup cranberries, dried
1 tbs cilantro, fresh, diced
Fill a large stock pot halfway full with water and bring to a boil. Gently place diced sweet potatoes and yams into boiling water, boiling for 8 minutes. Note: vegetables should be half cooked. In a stainless steel or glass bowl, combine balsamic vinegar, olive oil, salt, pepper and garlic powder. Mix until well blended. Place Brussels sprouts, yams and sweet potatoes in a bowl with the balsamic honey mixture and toss evenly to coat. Spray sheet pan with cooking oil spray. Place marinated vegetables evenly in a single layer on sheet pan. Roast in a 400 degree oven for 15-20 minutes, until lightly golden. Transfer to a serving dish and garnish with dried cranberries and chopped cilantro.
These blogs were written by various members of the CHI Health care teams.