Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 400 g sweet potato (s)
- 400 g Brussels sprouts
- 2 shallot (s), peeled, diced
- 1 clove (s) garlic, peeled and finely diced
- salt and pepper
- 1 teaspoon thyme leaves, fresh
- some olive oil
- 1 tablespoon balsamic vinegar
- 2 tablespoon parsley leaves, smooth, chopped
- some parmesan, freshly grated or feta
Print Recipe
Pin Recipe Instructions
- Simmer sweet potatoes in salted water, peel and cut into cubes. Clean the Brussels sprouts, cut the stalk crosswise, cook in salted water with a pinch of sugar until al dente. Drain and drain well.
- Heat the oil in a pan, fry the sweet potatoes on all sides, add the Brussels sprouts, shallots, garlic and thyme, fry lightly. Pour in the balsamic vinegar, season with salt and pepper and serve sprinkled with the chopped parsley and cheese.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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