Try our chef-approved Roasted Sweet Potatoes and Brussel Sprouts recipe for a good prebiotic booster.
Roasting enhances the flavor of these two superfoods and a drizzle of red wine vinegar at the end wakes them up and lets them shine.
1 pound Brussel sprouts, trimmed
1 large sweet potato, peeled and large dice
2 cloves garlic, smashed
1 teaspoon cumin
Sea salt to taste
pepper to taste
1 tablespoon red wine vinegar
Preheat the oven to 375 degrees.
You’re going to roast these separately and combine them at the end.
Toss the sweet potatoes with olive oil and season them with salt and pepper. Spread them in an even layer on a baking sheet. Bake for about 30 minutes, until soft and a little carmelized, turning once halfway through cooking time.
Trim sprouts and thinly slice. Toss them with olive oil and season with salt and pepper. Spread them on an even layer in a baking sheet and roast, turning halfway through until they are browned and crispy. Roasting time will depend on how thick you’ve sliced them, but is usually about 30 minutes.
Combine the potatoes and sprouts and drizzle with a little olive oil and red wine vinegar. Taste for seasoning and add salt and pepper, if desired.