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.
- 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
- Preheat the oven to 400* F and line a cookie sheet with tin foil.
- 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.
- 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.
- Drizzle the olive oil, salt and pepper evenly over the sprouts. Drizzle the syrup over the potato mixture.
- Bake for 25 minutes.
- 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,