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  • Writer's pictureThe MS Cookbook

Brussels Sprouts and Yam Casserole

I prepare this casserole in the winter when we want something hearty to eat. The honey and pecans add a sweetness to the casserole that we love. INGREDIENTS 1 lb Brussels Sprouts

2 Yams 3 tbsp Olive oil 2 tbsp Honey 1⁄2 cup Pecans

1) Preheat the oven to 400 degrees.

2) Peel the yams and cut them into bite size pieces.

3) Wash the brussels sprouts and cut each one in half.

4) Place the brussels sprouts and sweet potatoes in a baking pan and drizzle them with the olive oil.

5) Place the brussels sprouts and potatoes in the oven, and bake them for 25 minutes, until soft.

6) Chop the pecans and place them in a small bowl.

7) Cover the pecans with the honey and mix until each nut is coated evenly with honey.

8) Cook the pecans in a pan on a low flame for about 5 minutes, until the honey becomes syrupy.

9) Remove the brussels sprouts and sweet potatoes from the oven when they are ready and place them in a large bowl.

10) Add the honey pecans to the bowl and mix them into the vegetables.

11) Serve this dish hot.

12) Enjoy!

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