Fall is in the air and with it comes some dishes we like to classify as fall, brussels sprouts and sweet potatoes. I don't know why we tend to serve these during the fall. We can get them year round now. Same with butternut squash. But they are classified as fall veggies. Anyway they are good any time you can make them.
I know that brussels sprouts gets a bad rep but roast them and try them that way. That is really the only way to get them. I have some picky young men that love them that way. I was actually told I can even make brussels sprouts taste good. I will take that as a compliment.
Roasted Sweet Potatoes and Brussels Sprouts Recipe
1 lb brussels sprouts
1 large sweet potatoes
2 cloves garlic
1/3 cup olive oil
1 teaspoon cumin
1/4-1/2 teaspoon garlic salt
1 teaspoon salt
1 Tablespoon red wine vinegar
Preheat oven to 400. Bake for 40-45 minutes.