Sweet Potato, Brussels Sprout, Hash

Posted: December 16, 2013 | Author: | Filed under: Recipes | Tags: , | Leave a comment

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Carter calls this fancy food, which is the opposite of what a hash is.  Any winter vegetables would work in this.

 

2 Sweet Potatoes peeled and cubed into ½ inch chunks

2 cups of Brussels sprouts halved

1 large onion chopped

1 cup of sliced mushrooms

Pinch of nutmeg

Salt and pepper

 

To ensure that everything is cooked properly I cook each vegetable individually and then mix it together.  In a fry pan, sprayed with Pam put the sweet potatoes on medium heat and add ½ cup of water.  Cook until all the water is out and then stir often until the sweet potatoes are soft and brown a little, salt and pepper them. Set aside.  Do the same with the Brussels spouts, adding nutmeg and salt and pepper at the end.

 

Sauté mushrooms and onions in a fry pan and mix it all together with the cooked sweet potatoes and sprouts.

Roast Brussels Sprouts, Butternut Squash and Pecans

Posted: September 27, 2012 | Author: | Filed under: Recipes | Tags: , , | 2 Comments

 

Exactly as advertised.  Nothing but these three ingredients and my ever-present Pam.  So good and fallish.

 

1 butternut squash – peeled, seeded and cubed

2 pints Brussels sprouts cut in half

1/3 cup pecans

Pam

Salt and Pepper

 

Pre heat the oven to 400º-convection — If you don’t have a convection oven heat oven to 425º.  Cover a cookie with foil and spray with Pam.

Spread out butternut squash out on foil in one layer and place in oven for about 25-30 mins.  The squash should start to get a little brown and will be fork tender.

 

Cover another cookie sheet with foil and spray with Pam and lay out the Brussels sprout halves on it.  Place in oven and roast about 20 minutes until the cut sides get a little brown.

 

Toast pecans in a fry pan on stove for 2 minutes, stirring.  Once toasted chop them in half.

 

Mix everything together once cooked and sprinkle with salt and pepper.