Brussel Sprout Recipe
sweet potato, cascabel chili, salsa macha
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Sweet Potato
Preheat the oven to 400°F (200°C). Peel and cube the sweet potato into bite-sized pieces.
Roast the Sweet Potato
Toss the sweet potato cubes with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast in the preheated oven for about 25-30 minutes, or until tender and slightly caramelized.
Prepare the Brussel Sprouts
While the sweet potatoes are roasting, trim the ends of the brussel sprouts and cut them in half.
Sauté the Brussel Sprouts
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the brussel sprouts and the cascabel chili. Season with salt and pepper. Sauté for about 10-12 minutes, or until the brussel sprouts are golden brown and fork-tender.
Combine and Serve
Once both the sweet potatoes and brussel sprouts are cooked, combine them in a serving dish. Drizzle with salsa macha and toss gently to combine. Serve warm.