Sweet Potato and Brussels Sprout Gratin

Oh shit you guys! This is my favorite breakfast/brunch I've ever made. I know I say that in almost all of my breakfast/brunch posts but I think there are a few reasons why this keeps happening to us.

For one, I don't really like to make breakfast. I usually eat leftovers from the previous night's dinner, or fruit for breakfast because I am lazzzzy. So anytime I take the time to actually make breakfast, I'm usually pretty stoked on it. And secondly, I guess there isn't a secondly. Moral: I'm usually too lazy to make breakfast, but on those rare occasions when I'm trying to impress somebody, I don't fucking skimp on the breakfast-awesome.



2 tbsp olive oil
3 c shredded brussels sprouts
salt and pepper, to taste
1 sweet potato, thinly sliced
1 apple, thinly sliced
1/2 c cashews
1/2 c walnuts
1 c vegetable broth
1 tbsp maple syrup
3 garlic cloves
  1. Get your oven to 425 and get your cast iron skillet ready for cookin'.
  2. In another skillet, get some oil hot and saute up your shredded brussels sprouts until they are bright green and slightly tender.
  3. Use your blender to make a cream sauce out of the nuts, broth, syrup, and garlic.
  4. Layer your food in the cast iron skillet. It should go like this: sweet potatoes, cream sauce, brussels sprouts, apple, sweet potatoes, cream sauce, brussels sprouts, sweet potatoes, cream sauce, brussels sprouts.
  5. Pop her in the oven and let cook for 40 minutes. 


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