I first started making this recipe a couple years ago when I saw it in Real Simple Magazine. The roasted Brussels sprouts, toasted walnuts and creamy blue cheese were nestled in the jacket of a sweet potato. What's not to love about that?! I decided to roast the sweet potatoes separately this time, which turned the dish into more of a warm fall salad, best eaten outdoors by a fire. Throw in some roast chicken on the side and a buttery chardonnay and I'm a super happy girl. Enjoy!
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