Roasted Brussels Sprouts & Yams

Roasted Brussels Sprouts & Yams (Japanese Sweet Potatoes, Ruby Yams or Yukon God Potatoes can be substituted)


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









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