Recipes

Roasted Sweet Potatoes with Brussel Sprouts and Bok Choy

  • 1 lb. organic sweet potatoes, cut widthwise into 1 inch thick pieces
  • 2 cups organic Brussel sprouts, outer leaves removed and an 'x' put on the bottom of each one
  • 1 ½ cup bok choy, diced
  • 1 tbsp. sunflower oil
  • 1 garlic clove, crushed
  • 1 tsp. fresh marjoram, chopped
  • 1 tsp. fresh parsley, chopped

Preheat oven to 400 F (200 C). Combine oil, garlic, marjoram and parsley. Season according to taste.

Add sweet potatoes, Brussel sprouts and bok choy. Coat well. Bake in a non-stick pan for 1 hour until sweet potatoes are soft and browned. Serve hot as an accompaniment to roasted or barbecued meats and poultry. It is also great as a full meal for two with a chunky salad, a soup and lots of crusty bread.

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