I was feeling adventurous today so we made something a little different. I picked my ingredients based on an inexplicable urge to eat more colorful foods: orange sweet potato, indigo blue potato, and vivid green Brussel’s sprouts.
This is what we used:
1 sweet potato, cut into bite sized pieces
8 small blue potatoes, cut into bite sized pieces
1 lb Brussel’s sprouts, cleaned and cut in half
1 tbsp fresh chili paste
2 tbsp capers (optional)
juice from 1 lemon
1/3 cup of veganaise
I put the vegenaise, capers, lemon juice, and chili paste into a bowl and mixed it.
Then I added the potatoes and sprouts and mixed them until everything was evenly coated with veganaise sauce.
I put everything onto a foil lined baking sheet and baked it 45 minutes at 350F/175C.
It came out moist and flavorful and crisp and caramelized around the edges.
We will probably do this again: the spicy lemony sauce went well with the herbal flavors in the sprouts, the creamy sweetness of the sweet potato and the starchy comfort of he blue potato. It was filling and full of vitamins and minerals.
This is Christie, signing off!