Ingredients
- 1 large sweet potato, peeled and diced
- 1 teaspoon nonstick spray
- 2 tablespoon olive oil
- 1/2 pound brussels sprouts, sliced into ¼ inch rounds
- 1/2 onion, diced
- 1/2 cup celery, diced
- 1 tablespoon fresh thyme
- 1 apple, grated
- salt and pepper to taste
Directions
Preheat oven to 425°F and line the baking tray with aluminum foil to make clean-up easier.
Drizzle sweet potatoes with 1/2 tablespoon of olive oil. Roast for 20 minutes or until tender. Remove from the oven and set aside.
Heat 1 tablespoon olive oil in a sauté pan over high heat and add brussels sprouts. Stir occasionally until caramelized.
Reduce the heat to medium low heat and add the onion. Cook slowly for 8 minutes and add the celery and continue cooking for another 6 minutes until onion is caramelized.
Increase heat to high and add sweet potatoes, grated apple and thyme. Season with salt and pepper and continue cooking for 3 to 4 minutes until heated thoroughly.
Serve hot immediately and enjoy!
Recipe in Action
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6 Servings
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Difficulty: Intermediate
Nutrition Tip 
Brussel sprouts are packed with immunity-boosting vitamin C and cancer-fighting glucosinolates.
Brussels sprout have been a popular food in Brussels, Belgium for a long time and this may be the origin of its name.
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