I would just like to preface this post by apologizing for the lack of posting on my part lately. I’d like to blame it on the fact that I’ve been sick since returning from Mexico (they really aren’t messing around with that whole Montezuma thing holy heck) but really it’s because I was a bozo and left my camera charger in Edmonton. I made a whole slew of new recipes this week and have been SO excited to share them all, but it’s pretty hard to share my food with you without pictures of that food. Woopsies.
Needless to say, Amazon has yet again come to my rescue and my new charger should be here any moment now so I can resume my annoying food photography ways in my boyfriend’s mom’s dream of a kitchen and get back to regularly sharing my recipes with ya.
BUT, in the meantime, I have been digging through the good ole’ archives and re-discovered one of my all time favorite side dishes to make! Seriously, I don’t know how I haven’t posted this before because it’s so delicious and easy! All you need are 6 ingredients and a skillet and BOOM happy taste buds. TBH sometimes I eat this as an entire meal just because I love it that much. Don’t judge.
To all my busy working folks out there: this is the dish for you. Here’s what I recommend. Put in a little extra effort the night before to chop everything up (and when I say extra effort, I don’t mean much. I’m talking like 5 minutes here people, you can do it). Also, have some meat on hand (or rice or pasta or really any other main type dish you can whip up easily. You could honestly make scrambled eggs as your main and call it good). Then, when you get home from work or whatever keeps ya busy during the day, all you have to do is throw your meat in the oven (or get whatever you’re having as your main dish going) and then cook your already pre-chopped veggies in a skillet and voila! You have a gourmet nutritious meal in a heartbeat.
P.S. If you have an especially hungry (and when I say hungry, I mean hangry) significant other like I do, I DEFINITELY recommend making this on days when the hanger is just too much to handle. Trust me, it’s boyfriend-tested and approved to cure 110% percent of all hanger (even on the days when you don’t think that could even be possible). Quick, filling, and nutritious. That’s the hanger cure motto, people. Enjoy!
One-Skillet Sweet Potato and Brussels Sprout Hash
- 1 Tbsp Organic Virgin coconut oil
- 1 clove garlic, minced
- ½ brown onion, diced
- 1 small sweet potato, cut into chunks
- 15-20 brussels sprouts, cut into fourths
- Sea salt and black pepper to taste
- Heat the coconut oil in a skillet over medium-low heat until hot.
- Add garlic and allow to cook for about 30 seconds while stirring so it doesn’t burn.
- Add in onions and cook while stirring for another minute or two, until the onions become slightly soft.
- Add the chopped sweet potato, brussels sprouts, salt, and pepper. Cook while stirring occasionally for about 10 minutes, until your veggies are nice and tender.
- Serve and enjoy!