Roasted Sweet Potatoes and Brussels Sprouts

perfectly cooked vegetables every time
Perfectly cooked vegetables every time
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Ingredients

Adjust Servings:
1 lb Brussels sprouts trimmed
1 large Sweet potatoes peeled and chopped into 1-2 inch pieces
2 cloves Garlic smashed
⅓ cup Olive oil
1 tsp Cumin
¼ or ½ tsp Garlic salt
1 teaspoon salt Salt
to taste Ground pepper
1 tbsp Red wine vinegar
½ tsp Dried thyme and some fresh thyme, to garnish

Nutritional information

201
Calories
11.7g
Fat
23.2g
Carbohydrate
4.3g
Protein
0mg
Cholesterol
435mg
Sodium
Ingredients

Roasted Sweet Potatoes and Brussels Sprouts

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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:

Ingridiens for Roasted Sweet Potatoes and Brussels Sprouts

So, how do you make Roasted Sweet Potatoes and Brussels Sprouts?

Steps to make Roasted Sweet Potatoes and Brussels Sprouts

1
Done
5

Heat the oven and prepare a baking pan

Preheat the oven to 400 °F and coat a baking pan or dish with olive oil.

2
Done
3

Prepare the Brussels sprouts

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.

3
Done
2

Coat the vegetables

Crush 2 cloves of garlic and add it to the veggies. Pour the olive oil over the vegetables.

4
Done
2

Add seasonings

Mix cumin, dried thyme, garlic salt, salt, and pepper together and stir into the vegetables.

5
Done
1

Place the sprouts and sweet potatoes in the pan

Shake the sprouts and sweet potatoes into the pan and spread them out into one layer.

6
Done
35

Roast

Roast the veggies for 30-35 minutes until they are soft.

7
Done

Serve

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.

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!

Recipe Reviews

Average Rating:
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Total Reviews: 1
Athina

I love it! Thanks for sharing recipe!

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