I am sure when you think back to your childhood, one or the other dreaded dish comes to mind. For me one of that dreaded dishes was brussels sprouts. Just thinking about it made me shudder with disgust. For some reason my parents, especially my father was a fan though and since he more than my Mom is the cook, it was made quite regularly. As a child I was always looking forward to lunch and liked to poke my nose into the kitchen to find out what was being made. When it was a brussels sprouts day, it would spoil my entire day. In fact it made me even quite upset, how my father could do this to me and even expect I would eat it.
Well today it’s another story. By now I even like brussels sprouts if prepared right. Roasted along with sweet potatoes for example. It makes a great side dish in the fall or winter time.
Roasted brussels sprouts with sweet potatoes
- 500 grams brussels sprouts, cut in half
- 2 large sweet potatoes, cubed
- 5 tbsp olive oil
- 1 tsp Herbs de Provence
- Salt and black pepper
Preheat oven to 190°C/350°F.
Mix brussels sprouts with all other ingredients in a bowl and place onto a baking sheet.
Roast for 20-25 minutes on the middle rack.