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A New England city of cobblestone streets – rich in worn brick buildings and unsettled souls. I went to sleep hoping against hopes that I would not encounter the rumored local haunt. About 3 in the morning I was awakened with an eerie feeling I was not alone. There about a foot away from me, a bearded figure in an older period suit began to walk towards the head of the bed, flashing a light back and forth across his path as he approached. The outlets on the nightstand crackled and fizzled. A panicked chill racked my body as every hair stood on end. I thought, “great Scot, this ghost is no tale; he is here.” I closed my eyes in a mix of resolve and disbelief, hoping to ease the fright.

That’s when the bolted hotel room door opened. My eyes flew back open. In walked the front desk clerk on night audit, with a folder in hand. He waved it at me saying, “this one has your name on it and it is due.” I knew the insinuation was more than just the bill. I fled the room, down 9 flights of stairs and tore through the cobblestone streets. The roads were as scrambled as my mind, like tangled shoelace. I couldn’t shake his pursuit.

Suddenly, I opened my eyes in the dark of the hotel room and heard the slip of the receipt being slid under the door of my locked room. The clock read 3:20 AM.

Moving on from story time hour, I know brussel sprout season is wrapping up here, but you must know about this recipe! I’ve fallen in love with roasted brussel sprouts. I hope this recipe does the same for you.

Roasted Brussel Sprouts and Sweet Potato

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Ingredients

  • 1 pound sweet potato (roughly 1 large potato), diced into 1 inch pieces
  • 1 pound brussel sprouts, trimmed and large ones halved
  • 2 cloves garlic, minced; or ½ tsp granulated garlic
  • ⅓ cup olive oil
  • 1 tsp cumin
  • ¼ tsp garlic salt
  • ¾ tsp salt
  • Dash of black pepper

Instructions

  1. Preheat the oven to 400 degrees F. Prepare a baking sheet with parchment paper and set aside.
  2. Place the prepared sweet potato, brussel sprouts and garlic in a large mixing bowl. Cover the veggies in olive oil and add in the rest of the seasonings. Toss till the veggies are coated in oil and seasonings.
  3. Spread the veggies evenly in the baking sheet. Bake 30-40 minutes until veggies brown a bit and the potatoes are fork tender. Serve them warm.
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https://mamasparrow.com/2019/04/26/roasted-brussel-sprouts-and-sweet-potato/

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