| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
people
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Ingredients
- 2 Cup sweet potato diced
- 2 Tbsp olive oil
- 1/2 Cup onion diced
- 2 cloves garlic minced
- 2 Tbsp paprika
- 1/4 Tbsp cayenne pepper
- 3 Cup brussel sprouts quartered
- 1 Medium bell pepper red
- 1 Tbsp lemon juice fresh
- 1/4 Cup parsley optional, chopped
Ingredients
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Instructions
- In a medium pot, bring eight cups of water to a boil. Add sweet potato and cook until soft to a fork touch but not mushy, about 8 to 10 minutes. Drain and set aside.
- Heat olive oil over medium-high heat in a large skillet. Add onion and garlic, and saute about 2-4 minutes until soft. Stir in paprika, and cayenne, and cook another 3 minutes.
- Add Brussels sprouts and cook another 5 minutes, stirring occasionally. Stir in red pepper and sweet potato, and continue cooking 3 to 5 minutes until cooked through but still firm. Stir in lemon juice, parsley, and salt and pepper to taste.
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