This is what I’ll be bringing to Thanksgiving dinner this year!
Ingredients
Sweet potatoes
Brussels sprouts, quartered (always, always, always use fresh Brussels sprouts, not frozen!!)
Pecan or walnut pieces
Dried cranberries
Feta cheese (optional)
Olive oil
Butter (vegan)
Salt & pepper, to taste
Directions
1. Wash the sweet potatoes and pierce them all over with a fork. Bake at 400 degrees for 45 minutes, or until soft.
2. When the potatoes have about 15 minutes left in the oven, toss the quartered Brussels in olive oil, salt, and pepper, and place on a pan. Roast in the oven for 15 minutes or until the leaves begin to brown and crisp.
3. Once the potatoes have cooled, slice lengthwise and smash the insides a bit to create a “bowl.”
4. Top potatoes with butter, roasted Brussels sprouts, cranberries, pecans, and feta (optional).
