Roasted Sweet Potatoes and Brussel Sprouts
Delicious roasted sweet potatoes and Brussel sprouts, seasoned perfectly and finished with a touch of red wine vinegar for brightness. An easy and healthy side dish!
Equipment
- Sheet Pan
Ingredients
Vegetables
- 1 pound Brussels sprouts trimmed
- 1 large sweet potato about 1 pound
Seasoning and Cooking
- 2 cloves garlic smashed
- 1/3 cup olive oil
- 1 teaspoon cumin
- 1/4 teaspoon garlic salt
- 1 teaspoon salt
- pepper to taste
- 1 tablespoon red wine vinegar to taste
- thyme fresh, to garnish
Instructions
- Preheat your oven to 400 degrees F (200 degrees C).
- Trim the Brussels sprouts by cutting off the brown ends and removing any yellow leaves. Halve any large ones and add to a large bowl.
- Peel the sweet potato and chop into 1-2 inch pieces. Add to the bowl with the Brussels sprouts.
- Smash the garlic cloves and add them to the bowl.
- Pour the olive oil over the vegetables, then add the cumin, garlic salt, salt, and pepper. Stir to coat well.
- Line a large sheet pan with foil for easy cleanup. Drizzle or spray with oil, then spread the vegetables evenly on the pan.
- Roast for 40-45 minutes until vegetables are browned and fork-tender, stirring halfway through if desired.
- Transfer the roasted vegetables to a serving bowl and toss with red wine vinegar to taste. Garnish with fresh thyme. Serve hot.
Notes
Adjust seasoning according to your preference. Great addition to any dinner spread or enjoyed on its own!
Calories per serving : 250
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