In honor of Black History Month I am participating for the second time in the #BHMPotluck hosted by Meiko from Meiko and the Dish and Aaron from the Hungry Hutch. This Virtual Potluck features 28 black food bloggers from around the globe. Such a cool idea, right! Check out the details and mouthwatering recipes below…
As a kid, I hated brussels sprouts. To say I was a picky eater would be an understatement. Like most kids, I had foods I loved, ones I tolerated, but the foods I loathe could fill up trashcans. I remember many nights spent sitting at the kitchen table, unable to moved, consumed by the occasional death stare between me and my mom. Just an hour before, I’d taken the time out of my busy schedule to count every green leafy ball on my sisters’ plate. 4…5.5…why do I have 6.25 brussels sprouts, Momma?!? This woman is literally trying to kill me.
(sidenote: these are internal thoughts. Lord knows you don’t say them out loud.)
Yes, I was bigger and could probably handle more greens. Yes, brussels sprouts are a good source of fiber, vitamin C, and good for your heart, brain, and body as a whole. Yes, hindsight is 20/20, but at that time life was unfair. The only place brussels sprouts belonged, was in the trash, right next to those peas we threw away the night before. Since the greens weren’t going anywhere, and we both had grown tired of our lengthy kitchen table meetings, mom and I came up with a solution. We’d work together on dinner and I’d be in charge of the vegetable dish. Now a Sous Chef, I became a pro at mixing ingredients. I was no longer trying to drown out the taste, but actually enjoying the flavor of real food. What was once the bane of my existence is now one of my favorite green vegetables.
This recipe is a ode to my childhood and the black parents that raised a colorful, sassy, outspoken woman. This dish is tangy, sweet, and vibrant. Give it a try, share it with friends, and make it the highlight of the next family potluck. Sharing is caring.
P.S. Peas still belong in the garbage.
I said what I said.
1 pounds brussels sprouts, halved
2 medium sweet potatoes, peeled & cubed
2 tbsp extra virgin olive oil (EVOO)
salt & pepper
Orange Glaze Recipe:
1 medium sized orange or 3 tbsp orange juice
2 tbsp honey
2 tbsp butter, melted
1 tbsp apple cider vinegar
0.5 C walnuts
0.5 C dried cranberries
feta cheese (optional)
1. Pre-heat oven to 450°F. Coat large baking sheet with 1 tbsp EVOO. Spread cubed sweet potatoes evenly on pan and drizzle remaining EVOO over them. Bake in oven for 30-45 minutes or until tender. Flip taters half way through cook time.
2. Place brussels sprouts in steam basket, add a pinch of salt & pepper. Steam until tender, but not mushy (~15 minutes).
3. In a bowl, mix melted butter, honey, vinegar, and freshly squeezed orange juice. Add 0.5 tsp of freshly ground pepper. If you are using an orange, you can add orange zest by scraping the outside of the orange with a zester, vegetable peeler, cheese grater, knife, or fork. ***flavor boost alert***
4. Remove brussels sprouts and sweet potatoes. Allow to cool slightly before combining in a bowl. Pour over orange glaze, mix to fully coat the vegetables.
5. Serve with toppings of cranberries, walnuts, and feta.
Virtual Potluck //
28 of the best black food bloggers from around the globe have come together to share some of their favorite recipes for what we like to call a Virtual Potluck. From African to Creole, Caribbean to Southern there is something for everybody; with each blogger contributing their very own recipes in a number of categories (Meat Entree, Seafood Entree, Vegetarian Entree, Beverage and Dessert) to share with you each day of Black History Month. Check out and try some of the other amazing recipes from our participating bloggers down below.