Veggies

Sweet Potato & Brussel Sprout Sauté

For our 20th Wedding Anniversary, my hubby and I went to a cozy French restaurant to enjoy a good meal

I ordered a delicious duck breast that came with a side of sweet potatoes with Brussel sprouts

Oh my, the French can cook

So me being me, decided to recreate this dish at home so I could share it with the rest of my family

We just so happened to have some pork belly in the freezer from our King of the BLT’s, so I used a 3 ounce piece for this recipe, but bacon would work just as well

Gather together some fresh Brussel sprouts, sweet potatoes, pork belly (or bacon), an onion, some garlic, fresh thyme and pecans

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Trim and halve the Brussel sprouts and chop the onion, pork belly, sweet potato and garlic

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Render the pork belly in a pan over medium heat for about 5-7 minutes

Add in the onions and cook another 5-7 minutes or until they are translucent

Add in the Brussel sprouts, sweet potatoes and a healthy pinch of both kosher salt and black pepper

Cover and sauté for about 15 minutes; add in a drizzle of olive oil if necessary

Watch the heat – turn down if it starts to cook too quickly

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Pour in one cup of broth and add the garlic and thyme

 Cook for 12-14 minutes or until the Brussel sprouts and sweet potatoes are tender

Squeeze in a tablespoon of fresh lemon juice and re-season with kosher salt and black pepper if necessary  Stir to combine and move to a serving dish

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Toast 1/2 cup of pecans in the same pan over medium low heat for 2 to 3 minutes or until they become fragrant

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Top the Sweet Potato & Brussel Sprout Sauté with the pecans and serve!

Now all I need is for my husband to make me a delicious duck breast to go with this

Vive la France!

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Enjoy!

Simply Sundays! ~ Sweet Potato & Brussel Sprout Sauté

  • Servings: 6-8
  • Difficulty: Medium
  • Print

Ingredients

1 pound of Brussel sprouts

2 large sweet potatoes (approx. 2 pounds)

3 ounces pork belly (or bacon)

1 onion

3 garlic cloves

fresh thyme

1/2 cup pecans

1 cup of broth

kosher salt and black pepper

tablespoon of fresh lemon juice

Directions

Trim and halve the Brussel sprouts and chop the onion, pork belly, sweet potato and garlic

Render the pork belly in a pan over medium heat for about 5-7 minutes; add in the onions and cook another 5-7 minutes or until they are translucent

Add in the Brussel sprouts, sweet potatoes and a healthy pinch of both kosher salt and black pepper

Cover and sauté for about 15 minutes; add in a drizzle of olive oil if necessary

Watch the heat – turn down if it starts to cook too quickly

Pour in one cup of broth and add the garlic and thyme; cook for 12-14 minutes or until the Brussel sprouts and sweet potatoes are tender

Squeeze in a tablespoon of fresh lemon juice and re-season with kosher salt and black pepper if necessary.  Stir to combine and move to a serving dish

Toast 1/2 cup of pecans in the same pan over medium low heat for 2 to 3 minutes or until they become fragrant

Top the Sweet Potato & Brussel Sprout Sauté with the pecans and serve

Tools used to make this recipe

Simply BambooValencia Bamboo Cutting Board

Lodge Cast Iron Skillet 10.25-inch

Enameled Aluminum Lemon Squeezer, Yellow
© Simply Sundays 2016
All rights reserved

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