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One Sheet Pan Brussels Sprouts and Sweet Potato Wedges

One Sheet Pan Brussels Sprouts and Sweet Potato Wedges

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Description

A fast, delicious and nutritious plant-based, lectin-free meal.


Ingredients

FOR THE VEGGIES

  • 1/2 pound Brussels Sprouts, washed and dried, ends cut and sectioned in half
  • 1 medium sweet potato, scrubbed, washed and dried, skin on (Jewel, Garnet or Japanese work well, I used Japanese)
  • avocado oil for baking
  • Himalayan pink salt 
  • 1 handful of chopped macadamia nuts (roasted or not)

FOR THE GREEN SAUCE

  • a bunch of fresh herbs (I used parsley, cilantro and dill)
  • 1/2 avocado
  • Extra virgin olive oil
  • Himalayan pink salt or iodized sea salt, to taste
  • fresh lemon juice, to taste

Instructions

  1. Preheat oven to 400F.
  2. To cut the potato in wedges, first section it in half, then section each half in two more haves and repeat one more time. Add the prepared veggies on a sheet pan oiled with avocado oil (you can also use coconut oil). Coat them with the oil, add salt and arrange the Brussels sprouts cut face down. Bake for 20 minutes and turn your oven to broiler, 425F for 5 more minutes. You can flip the potato wedges, but no need to move the Brussels sprouts. Check them out often so they don’t burn too much (you want a little bit of char) and take them out before the potatoes if they are ready. I left my potatoes to get a little more color for extra 2 minutes.
  3. While the veggies cook, chop all the herbs in a food processor, add the avocado, mix well and start adding extra virgin olive oil until you get the desired consistency. Add lemon juice and salt to taste and mix again. To serve, place all the veggies on one or two separate plates, add the green sauce on top of the brussels sprouts, drizzle more EVOO on everything, sprinkle with salt flakes.

Notes

For a kick or more protein, you can add a compliant hot sauce, poached eggs or your choice of protein.