Roasted Gingered Sweet Potatoes And Brussels Sprouts
Roasted Gingered Sweet Potatoes And Brussels Sprouts
Roasted vegetables don't have to be seasoned solely with salt and pepper -- ginger is the key to a superb side.This recipe originally appeared in The Chicago Tribune.
Prep Time
20
minutes
Cook Time
40
minutes
Servings
8
Total time: 1 hour
Ingredients
- 3 sweet potatoes, peeled, cut lengthwise into thick fries
- 1 1/2 pound brussels sprouts, trimmed, halved lengthwise
- 1 red onion, cut into 1/2-inch slices, separated into rings
- 1/4 cup extra-virgin olive oil
- 3 cloves garlic, minced
- 2 teaspoon chopped fresh thyme or 1 teaspoon dried
- 1 piece (about 1 1/2-inches long) peeled ginger root, minced
- 1/2 teaspoon coarse salt
- freshly ground pepper
- 1/4 cup crystallized ginger, crushed
- 1/4 cup toasted pecan halves, chopped, see note
Directions
- Heat oven to 425 degrees.
- Place sweet potatoes, Brussels sprouts and onion in a 13-by-9-inch baking pan; drizzle with the olive oil.
- Add garlic, thyme, minced ginger root, salt and pepper to taste; toss to coat.
- Roast, stirring occasionally, until vegetables are tender and beginning to brown, 35-40 minutes.
- Transfer to a serving bowl; sprinkle with crystallized ginger and pecans.