Roasted Brussels Sprouts & Yams (Japanese Sweet Potatoes, Ruby Yams or Yukon God Potatoes can be substituted)
Ingredients:
1 pound of fresh organic Brussels sprouts
2 medium sized yams—preferably long & skinny
1 or more cups of extra virgin olive oil
1 tablespoon Balsamic Vinegar
2 tablespoons dry parsley
1 tablespoon dry basil
¼ teaspoon red sweet paprika
Pinch of cayenne pepper
½ teaspoon Turmeric
¼ teaspoon garlic powder
½ tablespoon dry onion chips
1 tablespoon Worcestershire Sauce
Cooking Instructions:
Mix all herbs, spices, olive oil & Worcestershire sauce in a big bowl
Cut Brussels sprouts into halves or quarters (depending on their sizes)
Slice yams into ¼ inch medallions
Add B. Sprouts & yam slices to olive oil mix; stir well to coat every piece
Coat large Pyrex baking dish with olive oil & pour mixture into it, organizing & smoothing it out to expose sprouts & yam slices to heat; & bake at 400 degrees in the oven until all are cooked—but Brussels Sprouts are al dente
Periodically, take out baking dish & mix contents well to make sure pieces are equally coated & baked
Dish keeps fresh for 7 or more days in the refrigerator
As a main dish, this veggie roast serves 4-6 people. As side-dish combined with a protein, it can serve 8-10, depending on portion sizes