Baked Yams and Brussel Sprouts

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These Baked Yams and Brussel Sprouts are tender sweet and savory all at once. Made with a few simple ingredients that you are sure to love.

I was looking to make a hearty vegetable side dish that I could pack into some meal preps for the week ahead. And that is when I came across this “Brussel Sprout” tree. Isn’t it Amazing!!

I stood there and pondered what can I make for my readers that I have not already made with brussels? And that is when I saw the yams and was like UHA!

You can serve these yam and brussel sprouts with just about any meal, however they do work very very well as a side dish, think Thanksgiving or Christmas dinner.

Your going to want to start by washing, peeling and dicing the yams. Same with the brussels sprouts, however I left my whole you can dice them as well if you desire. Next toss them in a large bowl with your cooking oil of choice and season generously before baking in the oven on a large baking sheet at 400 f for 35 minutes.

A Wulla there you have it a hearty plate full of Yams and Brussels!

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Print Recipe

Baked Yams and Brussel Sprouts

Ingredients

• 1 lb Brussel Sprouts
• 1 large Yams/Sweet Potatoes
• 6 tbsp Cold pressed Camelina Oil/High Heat cooking oil
• 2 tbsp Provencal spice
• Salt and pepper to taste

Instructions

• Start by washing then peeling the yam skins off with a knife. Be careful as this is the part where you may need to put a little extra pressure on the knife to get the skin to come off.
• Then once the yams are peeled, dice them into bite sized pieces.
• Now preheat your oven to 400 degrees F and meanwhile wash the brussels too.
• Toss the yams and brussels into a large bowl and add the oil and seasonings toss to coat.
• Place all the vegetables onto a large baking sheet and bake in the oven for 35 minutes and or until the vegetables are tender. Enjoy!

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