trick or trEAT WEEK: Perfect Fall Steak Side

A perfectly seasoned and expertly cooked steak has to be one of the all-time best meals EVER.  It is a hands-down favorite of mine. So, I try to incorporate it into my menu at least once a week.

And possibly the best part of a steak dinner is that I don’t actually have to make it.  Brady takes the head chef role and I happily take a backseat.  So, on these nights I try to make an easy– but, still yummy– side to accompany the main dish (because I think if Brady had his way we would just eat the hunk of meat, drink a beer, and call it a night).  This Roasted Sweet Potato and Brussles Sprout dish is the absolute perfect match and perfect for fall.


Ingredients:

  • 3 cups brussles sprouts
  • 2 medium sweet potatoes
  • 1 cup cranberries
  • 1 cup pecan halves
  • 3 Tbsp. syrup (honey or brown sugar would work as well)
  • 2 Tbsp. olive oil
  • Salt
  • Pepper

Directions:

  1. Preheat the oven to 400* F and line a cookie sheet with tin foil.
  2. Chop everything! Meaning: cut the sprouts in half, dice the sweet potatoes into bite-sized pieces (you can peel your potatoes, but I don’t– someone told me once that the skin has the nutritious bits and I’m a little lazy), chop the pecans into your desired size, and add in your cranberries.
  3. Spread your chopped mixture onto the lined baking sheet.  I prefer to keep my brussles spouts on one half and then the sweet potatoes, pecans, and cranberries on the other half.
  4. Drizzle the olive oil, salt and pepper evenly over the sprouts.  Drizzle the syrup over the potato mixture.
  5. Bake for 25 minutes.
  6. Mix everything together and serve alongside your favorite main dish (steak–duh.).

***

This side truly feels like Thanksgiving.  It’s hearty and sweet and savory and all-around-fantastic.  If you are needing a push to get you into the holiday spirit this may be just what you need.

Thanks for reading,

Sydney