Garlicky Brussels and Sweet Potatoes

A refreshing variation of cabbage and potatoes, and just plain easy, healthy, and delicious!

Mood and digestion benefits overview:

Both sweet potatoes and yams are filled with good carbs that help your body sustain regular blood sugar balance. They have great amounts of soothing soluble fiber for your gut lining, and copper and manganese which aid in brain function. B vitamins are super crucial to your mood and your gut, and these guys have lots of B1, B2 and B6!

And there were brussel sprouts! They have the other kind of fiber that you need! Insoluble fiber in the form of roughage to help keep your innards clean and help move toxins that cause bad moods, brain fog, and poor concentration out, by pure force (like all greens). But it gets better: they have an array of trace minerals for your brain function and mood, vitamin C, and those ever-coveted omega fatty acids, aka “good fats”.

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Ingredients:

1 large sweet potato

2/3 lb or so of Brussels sprouts

High heat safe cooking oil such as avocado oil

Lots of fresh garlic or garlic powder

Salt

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Preheat the oven or toaster oven to 400° if needed. The other option is to stir fry the dish. Don’t preheat the oven if you’re stir-frying 😉

Wash everything.

Peel your sweet potato if it’s not organic

Chop everything into pieces that are approximately the same size, smaller cooks faster. I like to cut my Brussel sprouts into 1/8ths in wedges, keeping as much of the “butt” intact as possible so that the leaves stay on the wedge. Then if the sweet potatoes are cut approximately into 1 inch cubes, the veggies will be able to cook together for the same amount of time. Save time and pots and pans!

Toss them together in your heat safe oil, sprinkle heavily with garlic or add several minced fresh cloves of garlic, (like 5-10) and some salt, and toss again. You can go easy on the salt here, because you can’t taste it much by the time it’s cooked anyways. Do the majority of the salting after it’s cooked, when you’re about to eat it, to avoid lots of sodium. Try this with other things as well!

If you spread these out on a cookie sheet or similar, watch them, as they will cook faster and you will probably want to flip them halfway through. Try 400 degrees for 15-20 minutes total.

If you’re using a toaster oven sized dish, or scaling this recipe up to feed many, cook this dish at 400° for about 45 minutes, stirring at least twice throughout the cooking process. Cook it until the sweet potatoes are very soft- this is when the flavors really come out.

Covering it is optional. You’ll get some browning, on the brussels sprouts especially, and have more need to stir it during cooking if you do not use a cover This is my preference.

Serve hot and, as mentioned, salt if needed.