ROASTED BRUSSELS SPROUTS AND YAMS

Roasted vegetables, particularly Brussels sprouts and yams, are among my favorite dishes. The caramelization and char achieved through roasting enhance their flavor significantly. These roasted vegetables are an excellent complement to any family or holiday meal. This dish can be served alongside baked salmon, coconut and cereal-crusted swai fish, fried salmon patties, beans, couscous, or rice, or enjoyed as a standalone dish.

Roasted Brussels Sprouts and Yams

Ingredients--Roasted Baby Brussels Sprouts and Yams:

• Organic Canned Yams 1 (15 ounce) Can

• Frozen Baby Brussels Sprouts 1 (12 ounce) Bag

• Avocado Butter (or any non-dairy butter) 1/2 Cup--equal to 1 whole stick or 8 Tablespoons

• Avocado Oil 1 Tablespoon

• Light Brown Sugar* 1/4 Cup (divided). You can use less sugar.

• Kosher Sea Salt 1/2 Teaspoon and an Additional 1/16 Teaspoon (1 pinch)

• Rum Extract or Pure Vanilla Extract 1/4 Teaspoon

• Cinnamon 1/2 Teaspoon

• Onion Powder 1/8 Teaspoon

• Garlic Powder 1/8 Teaspoon

• Nutmeg 1/8 Teaspoon

• Organic Ground White Pepper 1 Pinch (equal to 1/16 teaspoon)

• Ground Chipotle 1 Pinch (optional)

• Toasted Pecans (halves or pieces) 1/4 to 1/2 Cup--toasted ahead of time (optional garnish)

• Parsley (optional garnish)

• Rosemary (optional garnish)

How to Prepare the Roasted Brussels Sprouts and Yams:

1. Line 2 baking sheets with non-stick aluminum foil or parchment paper and set aside.

2. Cut the butter into chunks and set aside. 

3. Preheat the oven to 400 degrees F.

4. Before roasting my Brussels sprouts in the oven, I like to parboil them (about 2 minutes) with 1/2 teaspoon of sea salt. Carefully slice the Brussels sprouts in half--lengthwise. You can buy them already halved in some stores. Bring the water and salt to a full boil, then carefully add the Brussels sprouts. Allow the Brussels sprouts to boil for no more than 2 minutes. Promptly turn off the heat and remove them from the heat. Allow them to rest in the pot for about 3 minutes.

5. While the Brussels sprouts are parboiling and resting, open the can of yams. Pour them into a colander, drain and rinse them. Arrange the yams (in a single layer) on a prepared baking sheet.

6. Drain the water off the Brussels sprouts. Add the Brussels sprouts to a large bowl and gently toss them in a tablespoon of avocado oil with a pinch of salt and a pinch of white pepper. Arrange the Brussels sprouts (sliced side facing down--in a single layer) on the other prepared baking sheet.

7. Sprinkle the yams with cinnamon and nutmeg. Sprinkle the Brussels sprouts with garlic powder, and onion powder. If you like, you can sprinkle the Brussels sprouts with a pinch of chipotle.

8. Add the chunks of butter throughout both baking sheets over all the vegetables. Sprinkle sugar over the Brussesls sprouts. Sprinkle sugar and drizzle rum or vanilla extract over the yams. The light brown sugar* may be substituted with a low-carb sugar-free alternative. 

9. Place the baking sheets of vegetables into the preheated oven for 25 to 30 minutes. After the vegetables are done (tender and caramelized), remove the the baking sheets from the oven and place them on heat-safe mats or trivets. Use a wide spatula or large spoon to lift the vegetables from the pans, and place them on dinner plates or a serving platter. The vegetables can be served over rice or other grains like couscous. (Optional--Garnish with toasted pecan halves or pieces and chopped parsley or rosemary). 

Storage: The vegetables and rice should be stored in airtight containers in a refrigerator for a maximum of 3 days. 

Always consult your healthcare providers and/or nutritionist concerning diet changes, proper nutrition, lifestyle changes, weight loss and/or exercise programs! Many blessings on your life's journey! OLG