Roasted Sweet Potatoes and Brussels Sprouts

  • 1/2 pound Brussels sprouts, trimmed
  • 1 sweet potato (1/2 pound)
  • 2 cloves garlic, smashed
  • 3 tbsp olive oil
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • pepper to taste
  1. Trim your Brussels by cutting off the little brown end. If there are any yellow leaves, pull them off. Cut any large ones in half. Add to a large bowl.
  2. Peel your sweet potato and chop into 1-2 inch pieces. Add to the large bowl.
  3. Smash 2 cloves of garlic and add it to the bowl.
  4. Pour 1/3 cup olive oil over the vegetables.
  5. Add cumin, garlic salt, salt, and pepper to taste. Stir to coat.
  6. (Line a large sheet pan with foil if you want super easy cleanup)
  7. Drizzle a little olive oil onto the sheet pan and rub it all over the pan (or foil) with your hand. Or you could spray it really well with nonstick spray.
  8. Pour the veggies onto the pan.
  9. Roast at 400 for about 40-45 minutes. The veggies are done when they are brown and a fork slides into them easily.

From The Food Charlatan.

David Eyre’s Pancake

  • 1/3 cup all-purpose flour
  • 1/2 cup whole milk
  • 2 eggs, lightly beaten
  • 2 tablespoons salted butter
  1. Heat oven to 425 degrees. Combine the flour, milk, and eggs in a bowl. Beat lightly. Leave the batter a little lumpy.
  2. Melt the butter in a 12-inch skillet with a heatproof handle. When it is very hot, pour in the batter. Bake for 10 to 15 minutes, until the pancake is golden brown.

From Food52 & the New York Times.