Southern Delight: Collard Greens, Sweet Potatoes, Cornbread, Brussels Sprouts & Black Eyed Peas

Southern-style vegetarian dinner was just a marvelous experience! I tried to cook everything the southern way - just all vegetarian, of course.

Here are the recipes I used to make this. They were perfect, you can use them with confidence.

Oven-roasted Brussels sprouts with Lemon and Parmesan - I usually boil the sprouts for 15 minutes before I season and roast them. The recipe will help.

Sweet Potatoes - I just boiled, peeled and cut them. Seasoned with salt and pepper and roasted them in my air fryer.

For the black eyed peas, I love the addition of celery, so I used this recipe. I used regular olive oil and played around with the recipe a bit.

Cornbread was made fresh but from a mix - I just followed directions on the box.

Collard greens was made from a Food Network recipe by Sunny Anderson.