Are you sick of your usual side dishes? Mix it up with these cheesy sweet potatoes and breadcrumb Brussels sprouts! They’re both great to pair with any meat for a healthy and balanced meal. Both take minimal work and are a quick and delicious way to get some vegetables on your plate.

 Cheesy Sweet Potatoes

cheesy sweet potatoes

 Ingredients:

2 large sweet potatoes
3 T butter, melted
2 cups grated Parmesan or Pecorino cheese
Salt and pepper
Freshly ground nutmeg

Directions:

  1. Preheat oven to 425 degrees. Grease a medium-sized baking dish or round cake pan with butter.
  2. Peel the potatoes and slice them into thin circles. Place a layer of potatoes on the bottom of the pan.
  3. Sprinkle a layer of cheese, salt, pepper and nutmeg on the potatoes. Make another layer of potatoes on top and repeat the process until all the sweet potatoes are layered.
  4. Sprinkle cheese and melted butter on the top layer. Cover with foil and bake for 45 minutes, then uncover and bake for another 15-30 minutes. *Depending on your oven, the cooking time may vary. It’s done when the sweet potatoes are soft and cheese is melted. Serve warm.

 

Breadcrumb Brussels Sproutsbrusselsprouts

 Ingredients:

2 lb. Brussels sprouts
2 T Olive oil
1 Clove Garlic, minced
Salt and Pepper
½ cup Breadcrumbs

Directions:

  1. Preheat the oven to 400 degrees.
  2. Rinse and trim the Brussels sprouts and toss them in olive oil. Place in a small baking dish and roast for 20 minutes.
  3. Stir in minced garlic, salt, pepper and breadcrumbs and roast for another 10 minutes, or until the Brussels sprouts are tender. *Watch carefully so they don’t burn!
  4. Serve warm.