I could come up with a story about how I never had a sweet potato until I moved and that would be true. But, honestly, I started making these when I needed to feed my kids and this is all I had in the pantry. Not going to lie some of our favorite side dishes happen when there is no food in the house and food shopping day is the next day. We all have been there.
When you have growing kids that eat everything that is not tied down you do what you can with what you have, we are no exception. When I first made this I had no idea what I was doing, only had ½ bag of sprouts left and just a few potatoes.
I just put everything on a cookie sheet and hoped for the best. Now my kids ask for this. Don’t be afraid to experiment in the kitchen, you never know you might make a new family favorite.
- 2 lbs brussel sprouts
- 5-6 medium sweet potatoes
- 1/4 cup apple cider vinegar
- 3 tbs brown sugar
- salt and pepper to taste
Pre-heat oven to 400˚F.
Peel sweet potatoes. Using a sharp knife cut potato lengthwise, then cut into bite size pieces. Place on a parchment line cookie sheet. Place in oven, bake for 20 minutes.
Trim the bottom of the sprouts off. Cut in half lengthwise. Place on cookie sheet. Sprinkle salt and pepper over everything. Bake for 15 minutes, tossing about half way through,
In a small bowl combine apple cider vinegar, brown sugar, salt and pepper. Whisk until well combined.
Remove sweet potatoes and sprouts from oven. Pour the apple cider-brown sugar mixture and gentle toss together.
Return to oven for 5-10 minutes. Be careful not to burn the sugar!!!