Get a load of this delicious side dish that pairs with just about any recipe with ease. I have to admit, as a child the thought of sweet potatoes and brussel sprouts was not my cup of tea. Put them together and it was like devil food Ha! But as of recently i’ve become ADDICTED! Especially with this recipe, who needs the main course right? Just kidding. You do need a main course, and we chose to pair it with yesterday’s Cedar Plank Salmon Recipe. Went together like bread and butter, but this could be true for just about anything. From chicken, to steak, to even another kind of fish; the options are endless.
This baked to perfection brussel sprout sweet potato combo has just the right amount of seasoning while not overpowering the delicious flavor that each has to offer. The addition of the cumin gives it that earthy nutty flavor that takes this recipe to the next level. And of course made even better by the addition of the red wine vinegar (which I cook with on the regular). Top it off with some thyme and all we can say is WOW and YUM!
I can tell you what I will be bringing to Thanksgiving this year, but I know I won’t be able to wait until then. Sammy and I both agree we will be making this over and over again. Who knows we might be sick of it by Thanksgiving, but totally doubtful. We hope you enjoy this recipe as much as we do, and happy eating friends!
Quote of the day: “Some people think I look like a sweet potato, I consider myself a spud with a heart of gold.” — Shirley MacLaine