Corn Brussel Sprouts medley

Corn and Brussels Sprouts Medley

It’s August and the heat is still on! During the pandemic we want to find fun new ways to eat our vegetable dishes. I tend to buy a lot of canned corn, simply because it’s inexpensive and easy to put together for a quick filler side vegetable dish. However, corn itself is just a filler food.  So I thought I’d roast some Brussels sprouts with sweet potatoes and a little bit of bacon! If you’re a vegetarian just skip the bacon part. The best part of the dish are the vegetables, which my kids love to eat.  It’s a very simple dish to make so try it!

Corn Brussels sprout sweet potatoes medley serving size 5

Ingredients

1 can of 32 oz canned corn or to can of  8 oz corn

2 lbs of fresh Brussels sprouts

1 peeled sweet potato

4 bacon slices

1 teaspoon of kosher salt

1 teaspoon of black ground pepper

3 Tablespoon of olive oil or whatever cooking oil you have around.

1 Tablespoon of aged Balsamic vinegar

2 oz of  Parmesan Cheese

Tools: small pot, colander, cutting board and a knife, and large sheet pan, vegetable peelers and pot holders, can opener

Procedure

  • Wash the brussels sprouts in some cold water; dry them well and cut them and put into a bowl
  • While the corn is simmering, turn the oven to preheat for 475 degrees
  • Step 1 in a small pot cook the canned corn in its water for about 15 minutes on medium simmer
  • Peel and cube the sweet potato place into the same bowl with the brussels sprouts
  • Once the corn has been simmered for about 15 minutes, strain it through a colander and set it aside.
  • Going back to the brussels sprouts and cubed sweet potatoes, sprinkle some olive oil, kosher salt, black pepper and balsamic vinegar
  • Next sprinkle on some Parmesan cheese and mix it together with a pair of tongs or your clean hands.
  • Then taking a clean knife and cutting board, chop up about four slices of uncooked bacon and place into the bowl and mix it together with the brussel sprouts and sweet potatoes, then roast them in a 475 degree oven for about 23-25 minutes and check it in about 20 minutes to check on the browning process of the brussel sprouts, you don’t want them totally charred but some part of the sprouts to be roasted with a little charred is very nice!
  • Once the brussel sprout and sweet potatoes are roasted with some char, take it out and place into a big bowl and mix it with the corn.  Serve it up with a main course.