Weekly Dish: Brussel Sprouts with Sweet Potatoes and Honey

I have no picture for you, as this dish doesn’t exactly exude beauty. But it is pretty good! My 4-year-old said, “This is the best dinner ever.” Granted, he has said that a lot lately, and then hated the meal the next time I tried to serve it. But really, this is a great way to get these superfood veggies into your diet and onto your family dinner table without any groaning from the kids and/or slipping to the dog under the table.

4 strips uncured bacon, cut into 1/2 inch pieces
1 onion, finely chopped
2 pounds brussels sprouts, thinly sliced and ends and outer leaves removed
1/4 teaspoon Real Salt
1/4 teaspoon pepper
1 cup coarsely chopped pecans, optional
3 medium sweet potatoes, peeled and sliced into thin rounds
1/3 cup raw honey (could also use Grade B real Maple Syrup)
3 Tablespoons unsalted butter, melted
Minced Italian parsley, for garnish

Preheat oven to 400.

In a skillet, cook bacon until crisp. Remove and set aside. Reduce heat to low; add onion and cook about 5 minutes until translucent.

Add brussels sprouts and cook, stirring frequently until slightly soft, about 5 minutes. Transfer to a bowl and add reserved bacon, salt, pepper and pecans. Add Sweet potato slices to pan and cook until light brown, about 3 minutes per side (at this point you may need to add a little drizzle of Olive or Coconut oil or a splash or water to the pan).

In a small bowl, whisk together honey and butter.

Toss all ingredients in a dish and bake 20 minutes, uncovered. Garnish with parsley and serve.

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