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
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!
Now all I need is for my husband to make me a delicious duck breast to go with this
Vive la France!
Enjoy!
Simply Sundays! ~ Sweet Potato & Brussel Sprout Sauté
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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