Farmers Market to Table

Roasted Root Vegetables with Brussels Sprouts

July 2, 2018
CHI Health


Roasted Root Vegetables with Brussels Sprouts

Serves 6
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.

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