Sweet Potato and Brussels Sprouts with Chimi-macha

Traditional fall flavors are brightened and spiced up with an experimental macha (dried toasted ancho chiles, avocado oil, sesame seeds, agave syrup, garlic, vinegar) and chimichurri (cilantro, shallots, lime, vinegar) salsa combo for an early spring treat. Agave syrup balances the acidity in the salsa and mellows the sweet potatoes. Feel free to prepare the vegetables to your preference and use a variety of dried chile peppers to achieve your favorite spice level. Pair with a nice fish, or eat by itself.

Ingredients

1 cup Brussels sprouts - cut each sprout in half

1/2 medium sized sweet potato - cut in cubes

Avocado Oil

Salt, Black Pepper

(optional: Paprika and Smoked Paprika)

Salsa

Handful of fresh cilantro - finely chopped

1 medium sized dried ancho chile (substitute/combine - arbol, pasilla, chipotle)

1 garlic clove

1/4 small red onion or shallot - diced

1 Tbsp agave syrup

1 Tsp white vinegar

2 Tbsp sesame seeds

1/4 lime - juice

Salt

Salsa Steps

Traditionally, macha is made by frying the whole garlic and chiles and peanuts in oil, which you can do (fry the avocado oil and garlic for 5 minutes or until golden brown), then add the dried peppers for a minute a time then remove and strain (reserve oil). Set the peppers in a bowl of warm water for 15 minutes to rehydrate. In a blender, add sesame seeds to all of the ingredients, including the oil, and emulsify..

Salsa - For the easy method:

Open up the peppers, discard the stem, membrane and seeds. Toast the ancho chile pieces on a pan for about 3 minutes on each side. Set aside in a bowl of warm water to rehydrate for 15 minutes.

Fry (avocado oil) or boil the garlic clove for 5 minutes or use fresh garlic.

Chop the garlic

Chop the cilantro very finely

Remove the peppers from water, and chop finely

Add diced onion/shallot, cilantro, peppers, sesame seeds to a small bowl.

Add 1/4 cup avocado oil (you can use the , 1 Tsp white vinegar, 1 Tbsp agave syrup.

Blend by hand.

Add lime and salt to taste. (add more agave as desired).

Brussel Sprouts and Sweet Potatoes Steps

The brussels require a little preparation to achieve the best cook and flavor, but this can be skipped and instead roasted/grilled immediately.

1. To clean, tear off the outside leaves

2. On a cutting board, cut off the brown parts of the stem (should be a small section). Be careful not to cut too far into the sprout as the core is holding the leaves together.

3. Rinse the sprouts in cold water, strain

4. Slice the sprouts in half

5. Prepare to blanch the sprouts, by bringing a pot of salted water to a boil.

6. When the water is boiling, toss in the sprouts (carefully) and boil for 7 minutes.

7. Remove from the water and heat and allow to cool and dry.

Roasting Steps (brussels and sweet potatoes):

1. In an oiled pan, or roasting pan, set the brussels sprouts flat side up along with the sweet potato cubes. Season with Salt, Pepper, (optional: paprika)

2. Roast at 375 degrees for 20 minutes then flip. If the sprouts are starting to burn on their bottoms, flip them earlier.

3. Roast for another 20 minutes or until the brussels are fork tender.

Grilling Steps (brussels and sweet potatoes):

• This works best in a cast iron pan.

• Add the brussels sprouts flat side up and the sweet potatoes to a cold cast iron pan. Drizzle with a little oil (avocado, peanut oil).

• Add the pan to a grill set to medium heat (425-500 degrees F). If possible keep the pan away from the direct flame to avoid burning the sprouts.

• After 15 minutes, flip, then grill until ready/toasted (usually another 10)