Brussel and Sweets Roasted


Yikes, another not-so-beautiful-the-kids-will-hate-it one dish delicacy! Here we have slow roasted brussel sprouts with sweet potatoes and chard – all from this week’s CSA.

Brussel and Sweets Roasted – Recipe


  • 2 Tbs. olive oil
  • 2 cloves garlic, minced
  • 2 pounds brussel sprouts
  • 3 small sweet potatoes, peeled and diced
  • 1 bunch swiss chard chopped
  • 1/2 cup maple syrup
  • salt and pepper


1) Saute the garlic in olive oil. As soon as it becomes fragrant, mix in the washed brussel sprouts and swiss chard. Cover to steam a bit. You want the brussel sprouts to get a head start as the sweet potatoes roast up pretty quickly.

2) After the brussel spouts have the chance to soften a bit (perhaps 10 minutes), add the sweet potatoes, maple syrup and seasonings.

3) Pour everything into an oven proof dish and bake for 20 minutes or until the sweet potatoes are tender.


3 thoughts on “Brussel and Sweets Roasted

  1. Wish me luck, Sarah – we pick up our first winter share CSA box today and my goal is to not allow any of it to go to waste; with just two of us, I think it’s going to be a challenge. Thanks to you, I’ll have ideas on how to use them up!

    • The good thing about the winter shares is that they usually include lots of stuff that can be kept for awhile, so you won’t have to feel the crazy pressure of perishables. Have fun with it! Soups freeze well (hint, hint.)

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