Danielle Young boldly tells stories with heart, sass and humor. She peppers her writing with her larger-than-life personality, sharing her hilarious thoughts on pop culture, lifestyle topics and anything that affects Black women. Danielle loves words and strings them together to create multimedia content that will tug at your heart strings or give you belly-hurting laughs. Give her iced chai lattes, cheese and Netflix so she knows it's real. Danielle is pretty, witty, girl, worldly. She's one who likes to party, but comes home early. @rhapsodani
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.
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!
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We don't have to tell you how much we love our FLOTUS, or how much we swoon over her who and what she's wearing. We've followed her every fashionable move since the Obamas entered the White House. In celebration of Michelle Obama's impeccable style, here are some of her most memorable looks she's ever rocked, beginning with this weekend's CBCF look. Check it out.