It's finally FALL, ya'll! And we cannot be more excited (even if Mother Nature hasn't quite caught up to our excitement). We wanted to continue the @_LodiFarmersMarket tradition of sharing recipes with you throughout the off-season, especially since the holidays are quickly approaching. Our Director of Communications tried a few wonderful Fall recipes and she shared her favorites with us. We will be unveiling them this season and hopefully you all enjoy them as much as her family.
This week? We're making Oven Roasted Sweet Potatoes & Brussels sprouts. This side dish can be paired with nearly any main course- from roasted chicken to BBQ pork chops. Whatever your preference may be, this fall inspired dish is sure to please everyone at your dinner table.
A few tips before we begin- when preparing your Brussels sprouts, be sure to remove the stem at the bottom and slice them thinly. This will remove any extra bitterness that these veggies can sometimes be known for. We also recommend soaking the sweet potatoes or boiling them for a few minutes to soften slightly before dicing. Helps cut down on time and strain for you (pun not intended!).
three medium sized sweet potatoes, diced
two cups Brussels sprouts, thinly sliced
2 tbsp minced garlic
2 tsp dried basil
2 tsp thyme
salt & pepper to taste
*optional ingredient- chili powder to taste for a little kick!
Preheat oven to 350 degrees and line a baking sheet with aluminum foil. Slice Brussels sprouts and dice sweet potatoes and place both in the pan. Coat the vegetables with olive oil and add spices. Mix all together with your hand or spatula. Before placing vegetables in the oven, drizzle balsamic vinegar over the top. Bake for 30 minutes, remove the pan and flip sweet potatoes over, and finish in the oven for another 15-20 minutes. Your sweet potatoes should be starting to crisp on the outside and the Brussels sprouts should be browned nicely on both sides.