Dijon Brussels Sprouts and Mashed Sweet Potato
This dish will quickly become a fall favourite. The calendar may claim we’re in Spring, but as I write this recipe during an April snowstorm, it feels entirely appropriate. Brussels sprouts are incredibly nutrient-dense and rich in antioxidants. Sweet potatoes are high in fibre and remarkably high in vitamin A which is important for vision and supporting a healthy immune system. Seeds contain healthy fats and important vitamins, minerals, and antioxidants. This recipe is a real winner, promoting heart health and reducing blood sugar, cholesterol, and blood pressure.
2 Sweet Potatoes
12 Brussels Sprouts
Brussels Sprout Seasoning: Crushed Red Pepper and Salt
1 tbsp Coconut Oil
Sweet Potato Seasoning: Paprika, Cumin, and Cinnamon
Dijon Dressing: 1 tbsp Olive Oil, 1 tbsp Water, 2 tbsp Dijon, Salt and Pepper
Seeds (Suggestions include: Pumpkin, Sunflower, Hemp, Sesame)
Rinse, scrub, and chop your sweet potatoes into sizeable chunks.
Bring some water to boil in a small saucepan with a pinch of salt.
Drop in your sweet potatoes and boil until fork tender.
After approximately 10 minutes, add the Brussels sprouts to the water and allow to boil for the remaining 3 minutes.
Drain the veggies in a colander and shock in cold water to keep them from overcooking.
Separate the Brussels Sprouts and slice them in half lengthwise.
Heat some cooking oil in a frying pan on medium heat.
Place your sprouts face down in the pan and fry until golden.
Sprinkle with crushed red pepper and salt.
Meanwhile mash the sweet potatoes with a fork.
Melt the coconut oil and combine with the mash.
Season with paprika, cumin, and cinnamon.
Prepare the dressing by combining olive oil, dijon mustard, water, salt and pepper.
Scoop some mash onto a plate, top with the fried sprouts, drizzle with dressing, and sprinkle with seeds to top it off.