• Herb-Roasted Sweet Potato, Sprouts & Pear Platter
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Herb-Roasted Sweet Potato, Sprouts & Pear Platter

Herb-Roasted Sweet Potato, Sprouts & Pear Platter

  1. 200 g Sweet Potato
  2. 1 tbsp Soy Sauce - PANTRY ITEM
  3. 1 tbsp Sliced Almonds
  4. 0 Each Salt & Pepper - PANTRY ITEM
  5. 3 Each Sage Leaves
  6. 3 g Rosemary
  7. 1 Each Red Onion
  8. 1 Each Pears
  9. 0 tsp Olive Oil - PANTRY ITEM
  10. 1 Each Lemon
  11. 1 Each Honey Sachet
  12. 1 Each Garlic Cloves
  13. 150 g Brussels Sprouts
  14. 1 tsp Balsamic Vinegar - PANTRY ITEM
  1. 400 g Sweet Potato
  2. 2 tbsp Soy Sauce - PANTRY ITEM
  3. 2 tbsp Sliced Almonds
  4. 0 Each Salt & Pepper - PANTRY ITEM
  5. 5 Each Sage Leaves
  6. 5 g Rosemary
  7. 1 Each Red Onion
  8. 1 Each Pears
  9. 0 tsp Olive Oil - PANTRY ITEM
  10. 1 Each Lemon
  11. 2 Each Honey Sachet
  12. 2 Each Garlic Cloves
  13. 300 g Brussels Sprouts
  14. 1 tsp Balsamic Vinegar - PANTRY ITEM
  1. 600 g Sweet Potato
  2. 3 tbsp Soy Sauce - PANTRY ITEM
  3. 3 tbsp Sliced Almonds
  4. 0 Each Salt & Pepper - PANTRY ITEM
  5. 8 Each Sage Leaves
  6. 8 g Rosemary
  7. 2 Each Red Onion
  8. 2 Each Pears
  9. 0 tsp Olive Oil - PANTRY ITEM
  10. 2 Each Lemon
  11. 3 Each Honey Sachet
  12. 3 Each Garlic Cloves
  13. 450 g Brussels Sprouts
  14. 2 tsp Balsamic Vinegar - PANTRY ITEM
  1. 800 g Sweet Potato
  2. 4 tbsp Soy Sauce - PANTRY ITEM
  3. 4 tbsp Sliced Almonds
  4. 0 Each Salt & Pepper - PANTRY ITEM
  5. 10 Each Sage Leaves
  6. 10 g Rosemary
  7. 2 Each Red Onion
  8. 2 Each Pears
  9. 0 tsp Olive Oil - PANTRY ITEM
  10. 2 Each Lemon
  11. 4 Each Honey Sachet
  12. 4 Each Garlic Cloves
  13. 600 g Brussels Sprouts
  14. 2 tsp Balsamic Vinegar - PANTRY ITEM
  1. 1200 g Sweet Potato
  2. 6 tbsp Soy Sauce - PANTRY ITEM
  3. 6 tbsp Sliced Almonds
  4. 0 Each Salt & Pepper - PANTRY ITEM
  5. 15 Each Sage Leaves
  6. 15 g Rosemary
  7. 3 Each Red Onion
  8. 3 Each Pears
  9. 0 tsp Olive Oil - PANTRY ITEM
  10. 3 Each Lemon
  11. 6 Each Honey Sachet
  12. 6 Each Garlic Cloves
  13. 900 g Brussels Sprouts
  14. 3 tsp Balsamic Vinegar - PANTRY ITEM

Prep:

  1. Preheat oven to 200°c.
  2. Peel and mince garlic.
  3. Finely chop sage and rosemary.
  4. Wash and cut brussels sprouts in half.
  5. Zest and juice lemon.
  6. Wash and peel, and dice sweet potato into 2 cm cubes.
  7. Peel and cut red onion into wedges.
  8. Wash, core and slice pear.
  9. Toast sliced almonds in a dry skillet over medium heat for 2–3 minutes until golden, then set aside.

Method:

  1. In a bowl, mix olive oil (2 tbsp per person), rosemary, sage, garlic, soy sauce, honey, half the lemon juice, balsamic vinegar, salt, and pepper. Add the sweet potato cubes, onion, and sprouts, toss to coat evenly, then spread the vegetables cut-side down on a baking sheet.
  2. Roast for 25–30 minutes, tossing halfway, until sweet potato is tender and brussels sprouts are crispy and golden brown.
  3. Plate roasted sweet potato and brussels sprouts. Top with fresh pear slices, toasted almonds, and lemon zest.
  4. Season with salt and pepper to taste. Garnish with extra rosemary and sage if desired.
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