Gluten free, AIP, Vegetarian
I just had an idea on using up a very large White Sweet Potato. I wanted to try something that would give a savory taste quality to the Sweet Potato. I decided to try slow roasting it in the oven. I cut it up and placed it in a hot cast iron skillet. Then I added in some sliced onion, a medium tart apple, herbs de Provence and salt. I then poured ghee over the whole dish and placed it in a 300F oven.
It’s only been in there long enough for everything to start heating up and there is already a delicious aroma coming from the oven. Yum!
The potatoes are cooked through and the onions are starting to turn translucent, even though it’s only been a little over an hour since I put them into the oven.
I decided to add Brussels Sprouts to the mix. I had already partially thawed some frozen sprouts. I cut each sprout in half, sprayed them with cold water to remove all signs of ice and placed them into the pan. I gently tossed them with the other vegetables and put the dish back into the oven. The timer is set for 15 minutes.
Here’s what the dish looks like right after adding the Brussels Sprouts.
This dish is done and ready to be served. It is delicious! The potatoes are silky soft. They contrast beautifully with the firmness of the brussels sprouts. The apple and onion added in a lovely bit of sweet and tart flavors. The herbs de Provence pull the whole dish together with a fabulous aroma and slight herbal essence in each bite.
It was two hours from start to finish. This is a very easy and elegant dish. It’s also a great way to heat up the kitchen on a cold, wintry day. I’m serving this dish with a beef brisket that was started earlier at 450F then finished after a few hours at 300F. This would also be a wonderful Christmas Day side dish.
Cooking with Love in My NoneSuch Kitchen,