My Spin on Mom’s Recipe: Sweet Potato and Brussel Sprout Casserole
Fun fact, sweet potatoes and brussel sprouts is the best combination ever. I learned this from my mom years and years ago. However, I also learned there are so many ways you can flavor the two together. Being that the flavors of a sweet potato work with savory, sweet, or somewhere in between, and brussels are fairly neutral, together they make a good base for multiple flavor profiles. My mom always made her Sweet Potato and Brussel Sprout Casserole with a french onion soup packet, olive oil, salt and pepper. It was a staple in our house. However, over the years of making it myself I have generated my own version that I find myself doing every time I go to make them. So, here is my spin on Mom’s Sweet Potato and Brussel Sprout Casserole.
Measuring Is Not My Thing
Okay, so you will probably start to notice the more I put up my recipes that I don’t really measure. Not that I can “feel” how much salt is needed like all of my friends Italian moms and grandmothers, but more so because I’m okay with it being a little different each time but within the realm of what it’s supposed to be. Obviously, I start to do the same amounts but since this blog is to help you inspire but also to help you find a more modern lifestyle I say skip the measuring to a tee and just go for it. My recipes work with this millennial point of view because they are all simple and basic but interesting!
For my typical baking dish I use to cook this casserole these are the amounts of everything I used:
As far as the flavorings I’m going to show you what I used but to be frank, I have no idea how much. Obviously, I didn’t go crazy on the crushed red pepper so maybe I used a little bit more of the oregano to balance it out. Don’t be afraid to try it a few times before you get your rhythm. I swear everyone’s personal taste varies so much that you should figure out what you like anyways.
I told you my recipes are easy. After getting the ingredients ready I just add them to a bowl or bag and shake them all up, dump them into a greased baking dish and pop them in the over. Oh, but sometimes I add an extra top sprinkle of Trader Joe’s Everything but Bagel Seasoning… it’s so good!!
I’d say 40 minutes at 400 degrees should do the trick. Just stick a fork in a sweet potato and a brussel to test the softness. Again, I like mine softer where some people might find it weird to eat super soft brussels, it’s all on preference!
Voila! My version of my Mom’s Sweet Potato and Brussel Sprout Casserole. It’s last Joe and I all week but how easy is this to bring to a dinner or make for a group right!? And to think I’ve never made it for my friends, crazy!
I hope you like it! Let me know if you play around and find a delicious secret to perfection! Even though, if I do say so myself, this dish came out pretty perfect… it tastes even better too!
My mom's sweet potato and brussels was always a staple in our healthy home (thank you mom and dad!) growing up. It was filling and delicious. My mom always used a french onion soup packet as the seasoning-- which is amazing by the way. However, in college when I started making it myself I would always forget to buy the soup packet and had to improvise. So, my spin on mom's sweet potatoes and brussel sprouts casserole was born.
- Brussel Sprouts
- Sweet Potatoes
- Bell Peppers
- Shredded Red Cabbage
- Yellow Onion
- Extra Virgin Olive Oil
- Red Pepper Olive Oil
- Ground Sea Salt
- Ground Pepper
- Crushed Red Pepper
- Cut brussels in quarters if large, halves if smaller.
- Peel and cut sweet potato into 1/2 inch cubes
- Dice onion.
- Mince garlic.
- Place all ingredients in "shakeable" container or large plastic bag.
- Shake all ingredients together.
- Spread evenly in greased baking dish.
- Cook at 400 degrees for 40 minutes.
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