Apple, Sweet Potato Brussels Bake
All the Sweet Potatoes! Both a Fall Favorite and a Thanksgiving staple! There are so many reasons to embrace those little amber colored gems! They are high in Vitamins B6, A & C, Beta-carotene and other antioxidants and have even been shown to help reduce inflammation! Their slow release natural sugars are a great carbohydrate choice, since they don't cause a blood sugar spike! Pairing them with healthy fats aids in the uptake of the valuable antioxidants! They make a great post workout snack, paired with a lean protein for good absorption to rebuild those tired muscles! And...you can do a million things with them! Apple, Sweet Potato, Brussels Bake
What you need... 4 slices of uncured or pork shoulder bacon 1-2 tablespoons butter or ghee 2 sweet potatoes, peeled and chopped 1 lb. brussels sprouts, washed and quartered 1 apple, washed and chopped 1/2 onion, chopped 2 cloves garlic, chopped a few sprigs of fresh thyme 1/2 cup chicken broth salt & pepper Preheat oven to 400F. Cook bacon in large saute pan on medium/high heat. Once it is crispy, remove to drain on a paper towel and add butter to the hot pan. As the butter begins to melt, add the sweet potatoes and brussels sprouts and toss. Add onion and garlic and season lightly with salt and pepper, about 5 turns of each grinder! Cook for about 5 minutes, tossing gently to coat. Add thyme and apples, stir to combine, allow to cook for about 3 minutes, then add broth and stir well scraping the sides and bottom of the pan to remove all the yummy bits. Move pan into the oven and bake for 15 minutes. Remove pan and top with crumbled reserved bacon, return to oven for 10 minutes or until potatoes are fork tender. Serve! Cheers!