I hate throwing food away. It makes me feel guilty. I think about the poor starving kids in Africa (you 80's kids know what I'm talking about). It makes me feel greedy. It makes me feel like I am disappointing my thrifty, waste not-want not grandmother. You get the picture.
I had some chicken sausage leftover from the gnocchi skillet I made recently. I could not bear to throw it away, so I went to the Al Fresco website for some inspiration. I found this recipe that contained brussels sprouts and sweet potatoes. I decided to make it more simple and cook it indoors since it is so hot and I don't have a grill anymore.
Simple and delicious is what I like to strive for and this one is exactly that. Salt and pepper are all I usually need to make something yummy if there is onion and garlic involved! And this is a true one pot meal! Make this, you will love it!
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| Simple and delicious! |
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| I repeat, simple and delicious. Summer needs that! |
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| Sweet potatoes are so vibrant and pretty |
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| As are red onions. Which I feel should be called purple onions, amirite? |
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| I still cannot believe I never had these growing up. I feel cheated. |
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| Look at all that flavor they packed in. So good! |
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| A beautiful array of ingredients, so low carb and healthy! |
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| Add the sweet potatoes and onions first, they need more time. |
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| Then add the rest of the party. Season with salt and pepper to taste. |
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| Plate and sprinkle some cheese if you please. You will not be disappointed. |
1 pound Brussels sprouts, sliced in half
2 large sweet potatoes, peeled, cubed 1”
1 large red onion, loosely chopped
3 cloves minced garlic
1/2 teaspoon kosher salt
Salt and black pepper to taste
Olive/Avocado Oil
Optional Parmesan cheese for garnish
Add a drizzle of oil to a large skillet over medium heat. Add sweet potatoes and onion and cook until browned, about 7 minutes. Add rest of ingredients except cheese and cook another 10 minutes until vegetables are browned to your liking. Plate and garnish with cheese. So easy!
Happy Cooking!
Missy
