We served this one up the other night along side the Balsamic Round Steaks, and it was excellent. The combination of caramelized red onions, sweet potatoes, and Brussels sprouts is a perfect side dish, and leaves plenty of leftovers for a couple of additional meals.
- 1 large sweet potato, peeled and cut into 1″ chunks
- 1 lb Brussels sprouts, quartered
- 1 large red onion, cut into thin slivers
- 4 cloves garlic, peeled and sliced thin
- 3 tbsp extra virgin olive
- 1/4 cup sherry
- 1-1/2 tsp sea salt
- 1/2 tsp black pepper
- ~2 tsp fresh rosemary leaves
Get your veggies prepped and separated into bowls. Put the sweet potato in a large sauce pan with water and bring to a boil. Boil for about 6 minutes, until the chunks are almost tender enough to pierce easily with a fork.
Throw in the Brussels sprouts and cook for no more than 60 seconds – just until the outer leaves turn a bright green (if the water stops actually boiling, that is OK). Remove from heat and drain immediately into a colander.
Toss in the Brussels sprouts and sweet potato and mix well. Stir as needed and cook for an additional 5 or so minutes until the sprouts have started to brown. Finally, add in the garlic, rosemary, salt, pepper, and sherry. Stir and cook for about 3 minutes longer cook the garlic. Scrape the pan bottom during this time with a bamboo spoon to use the wine to deglaze any bits stuck to the bottom.
Transfer to a serving bowl and keep warm. Serve along side your sliced round steak. This would also be incredible along side a slow-cooked pork roast or some grilled chicken thighs. You could even save the leftovers and scramble with some ham or bacon for breakfast (now I’m getting hungry!) next to a couple of eggs.