Serve these Roasted Sweet Potatoes and Brussels Sprouts as a Thanksgiving side dish this year and watch your family’s faces light up! Gone are the days of over-cooked boiled Brussels sprouts – roasting is the only way to cook these little cabbage balls.
This is a very handy side dish to make in advance and just cook on Thanksgiving. Chop the sweet potato into chunks and prep the sprouts by removing any yellow leaves and by trimming the stalk end. Coat the vegetables in oil flavored with garlic, cumin, garlic salt, salt, and pepper. Roast for 30-40 minutes and there you have it – very little effort for a big flavor pay off.
To make my Roasted Sweet Potatoes and Brussels Sprouts, you will need the following ingredients:So, how do you make Roasted Sweet Potatoes and Brussels Sprouts?
Preheat the oven to 400 °F and coat a baking pan or dish with olive oil.
Remove any yellow leaves from the sprouts. Cut any large Brussels sprouts in half and place them in a large bowl with the sweet potato chunks.
Crush 2 cloves of garlic and add it to the veggies. Pour the olive oil over the vegetables.
Mix cumin, dried thyme, garlic salt, salt, and pepper together and stir into the vegetables.
Shake the sprouts and sweet potatoes into the pan and spread them out into one layer.
Roast the veggies for 30-35 minutes until they are soft.
Serve the roasted veg tossed with red wine vinegar to taste and garnish with fresh thyme, if you wish.
Make these Roasted Sweet Potatoes and Brussels Sprouts a staple side on your Thanksgiving table. Try them this year and don’t forget to tag #cookmerecipes in your holiday photos.
I love it! Thanks for sharing recipe!
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