Top Ten Videos to watch

Graduates tossing caps into the air
Freddie Gray Baltimore Protests
Mid section of man in graduation gown holding diploma
Legendary Baseball Player Tony Gwynn's Family Files A Lawsuit Against Big Tobacco
ME.jailhouse#2.0117.CW Montebello City Council has approved use of a private contractor to run the n
Chicago Mayor Rahm Emanuel Addresses Police Misconduct At Chicago City Council Meeting
WWII Soldiers Standing In A Flag Draped Sunset - SIlhouette
Students Taking a College Exam
Bill Cosby Preliminary Hearing
Hillary Clinton Campaigns In Louisville, Kentucky
Worried black businesswoman at desk
Tyler Perry And Soledad O'Brien Host Gala Honoring Bishop T.D. Jakes' 35 Years Of Ministry
Teacher with group of preschoolers sitting at table
FBI Officials Discuss Apprehension Of Explosions Suspect After Three-Day Manhunt
NFC Championship - San Francisco 49ers v Atlanta Falcons
US-POLITICS-OBAMA
Protests Erupt In Chicago After Video Of Police Shooting Of Teen Is Released
24673281
US-VOTE-DEMOCRAT-SANDERS
Nine Dead After Church Shooting In Charleston
Portrait of senior African woman holding money
Medicare
President Bush Speals At Federalist Society's Gala
Police
Police Line Tape
Senior Woman's Hands
Police officers running
New Orleans Residents Return to Housing Projects
David Banner
2010 Jazz Interlude Gala
Leave a comment

Screen Shot 2014-01-03 at 1.55.28 PMServes 4

Ingredients

1 Pound Sweet Potatoes, Peeled and Cubed

½ Pound Brussels Sprouts, Trimmed and Halved

2 Red Apples, Cored and Diced

2 Tablespoons Extra Virgin Olive Oil

3 Tablespoons Unsalted Butter

½ Cup Raw Pecans, Crushed

3 Tablespoons Apple Cider Vinegar

Kosher Salt

Black Pepper

Preparation

1. Peel sweet potatoes and cut into small 1/4-1/2 inch cubes.

2. Cut the stem end off each Brussels sprout. Cut in half through the top, then remove and discard any bruised or damaged outer leaves. Cut really large sprouts in half again.

3. Cut apple into similar-sized diced pieces. Leave skin on but cut out the core as you trim.

Directions

1. Heat a large saute pan over medium heat. Add olive oil and 2 TBSP butter. Heat until butter is melted and foamy.

2. Add sweet potatoes to pan and season with salt and pepper. Saute until potatoes are tender and can easily be pierced with a fork, about 5-10 minutes. Stir often.

3. Once potatoes are tender, add sprouts. Cook until sprouts and potatoes are caramelized, about 5 minutes. Continue to stir often. If pan becomes too dry, add a little more olive oil.

4. Add pecans, apples and apple cider vinegar to caramelized vegetables, then stir in 1 TBSP butter and season with salt and pepper. Stir until butter is melted, then remove from heat.

5. Transfer the sautéed sprouts, sweet potatoes and apples to a serving dish or dinner plates. Serve warm!