Did I mention that my husband is in the UK for 6 whole days? I’ve been trying to manage the house, keep the kids entertained, feed them healthy food, and try to stay SANE. I am not terribly good at any of these things, which is why the house looks like this:
I think I succeeded with dinner tonight, though. This dinner won rave reviews from the crowd, even the picky 2 year old audience member who kept begging for “more please”. That never happens. This is super easy and very low-maintenance, but tastes like a fussy meal. If you follow the cooking instructions, you can cook both the sweet potatoes and brussel sprouts at the SAME TIME. In the SAME OVEN. Even if your oven was made in 1963. The sweet potatoes are divine. Crispy and a little salty on the outside, soft and fluffy on the inside and all around delicious. Plus, they are so pretty!
Roasted Brussel Sprouts & Bacon
1-2 lbs brussel sprouts
1 large shallot, sliced thin
1/4 lb thick-sliced bacon, chopped (I like hemplers applewood smoked bacon)
2 tbsp olive oil
sea salt & pepper to taste
splash of balsamic vinegar
1. Preheat oven to 400 deg.
2. Put everything in a bowl, stir to coat
3. Put in a large enough baking dish so the brussel sprouts are in one layer
4. Bake for 40 minutes, stirring every 10-15 mins
Roasted sweet potato slices
Sweet potatoes or yams, sliced into 1/2 in thick slices
Sea Salt to taste
1. Preheat oven to 400 deg
2. Toss sweet potato slices with olive oil & sea salt
3. spread in a single layer on a baking sheet
4. bake for 40 mins, flipping once
If you want to cook them at the same time, the brussel sprouts should cook on the bottom shelf and the sweet potatoes on the top shelf.