23 December 2013

A Rainbow of Brussels Sprouts!..and, er, other things...

I love my family very much, but how did they never serve Brussels sprouts when I was growing up?  I mean, seriously Mom and Dad, what the hell was wrong with you? These things are delicious!  

So, needless to say, Brussels sprouts were not a staple side dish at my childhood holiday meals, but they are now!  I think this particular recipe is my new favorite: it's colorful, easy, and it covers sweet, salty, and sour all in one bite.  And works so well with my Beer Braised Pork Shoulder for holiday meals.  

Brussels Sprouts with Sweet Potato, Cranberries, and Vinegar

Serves 8 as a side

1.5 pounds Brussels sprouts, trimmed and quartered
½ yellow onion, roughly chopped
2 large sweet potatoes, peeled and cut into ½-inch pieces
1 teaspoon cumin
2 teaspoons salt
1 tablespoon olive oil
1 cup fresh or frozen cranberries (optional)
2 tablespoons apple cider vinegar
Black pepper to taste

In a large mixing bowl, combine the Brussels sprouts, onion, sweet potatoes, cumin, salt, and oil.  Spread in a single layer on two baking sheets and bake at 425°F (no need tp preheat the oven) until vegetables are tender and lightly browned, about 25 minutes, stirring once or twice as they cook.

Transfer to a serving platter or bowl, stir in vinegar, season liberally with black pepper, and serve.