Brussels Sprouts and Sweet Potatoes
Roasted on the Grill
by Andrea Alden
Serve right from the baking dish
- 1 lb, about 50 to 60 brussels sprouts
- 1 large, or 4 med-small sweet potatoes
- 3 tbsp. coconut oil, melted
- 2 tsp. cumin
- Salt and pepper to tatste
- 1 tbsp. balsamic vinegar
- maple syrup, optional
Preheat the grill to 400°F, prepare for indirect grilling.
Wash and cut the sprouts, removing the tough outer leaves, and slicing the larger sprouts in half. Peel the sweet potato(s) and slice into 1-inch cubes.
In a bowl, combine the melted coconut oil, cumin, and balsamic vinegar. Toss in the potatoes and sprouts, stirring to combine.
Pour the veggies into a heat safe casserole dish and season to taste with salt and pepper, drizzle with optional maple syrup. Bake using indirect heat for 45 minutes, or until the sweet potatoes are tender.
Serve piping hot, with your favorite main dishes.
I managed to get even my picky husband to eat these Grill Roasted Brussels Sprouts and Sweet Potatoes, the garlic and cumin creating a fragrant combination. What is the one veggie that you won`t eat?