Good Eating Monday: Sweet Potato & Brussel Sprout Saute

Well, got my car fixed. (You may remember the battery warning light came on last Wed.) The alternator was failing and had to be replaced. All good now.
Worked out at Y this morning, then worked outside some more when I got home.
Our routine termite service inspection is scheduled for tomorrow, so I was doing some clean up around edges of the house.
Also widened the bed around the Pampas grass in the back yard, where rain water tends to stand, and added Agapanthus (Liy of the Nile) in a ring around it's front. ( I don't think it will mind a little extra water on rainy days.) It's the first of several rain garden modifications.

Today's Good Eating Recipe is a favorite veggie side-dish: Sauteed Sweet Potatoes & Brussels Sprouts!

The picture is just for show; it's not how this recipe will look.
I like to cut my sweet potato into discs, then  into 1/4 inch strips and that's what I recommend.
This is a great, healthy side dish for any meat entree!
1 med to large size plain sweet potato (pick a relatively straight one).
1 bag of regular frozen brussels sprouts, thawed. (not steamable) 
1 or 2 cloves garlic, minced 
1 to 2 Tbsp olive oil
Salt & Pepper to taste
A can of cooking oil spray
(Additions like scallions, onions or mushrooms is optional.)
Slice sweet potato into 1/2 inch discs, then slice each disc into about 1/4 inch strips. Add olive oil to frying pan over med heat. Add garlic and let cook 15 seconds. Then add sliced sweet potato strips to pan and stir, coating with oil. Stir occasionally, so the strips get turned on other sides and brown, but not burn. While sweet potato is cooking, empty frozen brussels onto cutting board and slice in half. Add brussels (and any other additions you've selected) to sweet potatoes now. Season with salt & pepper and continue sauteing vegetables, stirring and turning them over from time to time until until brussels are getting browned and sweet potato is tender. Serve hot with entree. Serves 2 to 4 people.
If I want to make a large quantity of this side dish, such as for Thanksgiving, I'll saute the sweet potatoes and brussels separately, each with their own garlic and seasoning, then combine them in a slow-cooker set on warm and serve them from there. Three sweet potatoes and 3 bags of frozen brussels for a crowd.********
Eat up, me hearties, yo-ho!


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