Roasted Yams & Brussels Sprouts

‘Superfoods’ has become a widely used term to describe nutrient rich foods – some of which take some serious seasoning to taste edible (check out this recipe to make some tasty kale chips). Yams and brussels sprouts are both veggies with superfood-like qualities but that taste amazing…and with very little preparation.

~Roasted Yams~

Simply bake them in the oven for about an hour at 450°F then peel and slice in 1/2 inch slivers. Sprinkle a little brown sugar or season with salt, pepper and rosemary.

~Brussels Sprouts with Fried Capers~

I modified this recipe a bit but it’s still a great starting point to get proportions and timing correct. Instead of cooking the brussels sprouts in water, I roasted them for about 30 minutes in the oven at 350°F. In a frying pan, heat vegetable oil and capers together for about 5 minutes, or until the capers open. Add chopped garlic (the recipe calls for anchovy fillets but I opted to go without), brussels sprouts and chile flakes. Stir until contents are coated in oil. Serve while hot or set aside and reheat for about 10 minutes in an oven on low heat.


One thought on “Roasted Yams & Brussels Sprouts

  1. Pingback: Brussels Sprouts with Chestnuts & Chorizo | James's Recipes

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