- 1 large sweet potato, peeled and cut into 1″ chunks
- 1 lb Brussels sprouts, quartered
- 1 large red onion, cut into thin slivers
- 4 cloves garlic, peeled and sliced thin
- 3 tbsp extra virgin olive
- 1/4 cup sherry
- 1-1/2 tsp sea salt
- 1/2 tsp black pepper
- ~2 tsp fresh rosemary leaves
- Get your veggies prepped and separated into bowls. Put the sweet potato in a large sauce pan with water and bring to a boil. Boil for about 6 minutes, until the chunks are almost tender enough to pierce easily with a fork.
- Throw in the Brussels sprouts and cook for no more than 60 seconds – just until the outer leaves turn a bright green (if the water stops actually boiling, that is OK). Remove from heat and drain immediately into a colander.
- Heat the olive oil in a large, deep sauté pan over medium-high heat.
- Add the onions and let them cook, stirring very little, until they brown and caramelize – about 6 to 8 minutes.
- Toss in the Brussels sprouts and sweet potato and mix well.
- Stir as needed and cook for an additional 5 or so minutes until the sprouts have started to brown.
- Finally, add in the garlic, rosemary, salt, pepper, and sherry.
- Stir and cook for about 3 minutes longer cook the garlic.
- Scrape the pan bottom during this time with a bamboo spoon to use the wine to deglaze any bits stuck to the bottom.
- Transfer to a serving bowl and keep warm.
We served this one up the other night along side the Balsamic Round Steaks, and it was excellent. The combination of caramelized red onions, sweet potatoes, and Brussels sprouts is a perfect side dish, and leaves plenty of leftovers for a couple of additional meals.
Gather Up:
- 1 large sweet potato, peeled and cut into 1″ chunks
- 1 lb Brussels sprouts, quartered
- 1 large red onion, cut into thin slivers
- 4 cloves garlic, peeled and sliced thin
- 3 tbsp extra virgin olive
- 1/4 cup sherry
- 1-1/2 tsp sea salt
- 1/2 tsp black pepper
- ~2 tsp fresh rosemary leaves
Get your veggies prepped and separated into bowls. Put the sweet potato in a large sauce pan with water and bring to a boil. Boil for about 6 minutes, until the chunks are almost tender enough to pierce easily with a fork.
Throw in the Brussels sprouts and cook for no more than 60 seconds – just until the outer leaves turn a bright green (if the water stops actually boiling, that is OK). Remove from heat and drain immediately into a colander.
Heat the olive oil in a large, deep sauté pan over medium-high heat. Add the onions and let them cook, stirring very little, until they brown and caramelize – about 6 to 8 minutes.
Toss in the Brussels sprouts and sweet potato and mix well. Stir as needed and cook for an additional 5 or so minutes until the sprouts have started to brown. Finally, add in the garlic, rosemary, salt, pepper, and sherry. Stir and cook for about 3 minutes longer cook the garlic. Scrape the pan bottom during this time with a bamboo spoon to use the wine to deglaze any bits stuck to the bottom.
Transfer to a serving bowl and keep warm. Serve along side your sliced round steak. This would also be incredible along side a slow-cooked pork roast or some grilled chicken thighs. You could even save the leftovers and scramble with some ham or bacon for breakfast next to a couple of eggs.
Purely Primal 
What a great idea for a side dish. Sadly though my husband refuses to eat Brussel sprouts.
🙂 Mandy
I used to as well Mandy, until I gave them another chance with our roasted Brussels sprouts with garlic. Since then, I’ve enjoyed trying them several different ways. Maybe give that recipe a shot and see if you can ‘ease’ him into it. 🙂
Anyone who knows me knows I’m a Brussels Sprouts whore. I make them anyway I can think of. This looks amazing and I will be trying it next week! Thanks for the cool idea!
most people who reject brussel sprouts have never eaten them cooked right. It is easy to overcook them and then the flavor goes south.
this was delicious!! thanks!
I made this to accompany jerked chicken. Perfect. This one is a keeper!