- 1 lb Brussels sproutstrimmed
- 1 large Sweet potatoespeeled and chopped into 1-2 inch pieces
- 2 cloves Garlicsmashed
- 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 thymeand some fresh thyme, to garnish
Roasted Sweet Potatoes and Brussels Sprouts
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?
Steps to make Roasted Sweet Potatoes and Brussels Sprouts
Heat the oven and prepare a baking pan
Prepare the Brussels sprouts
Coat the vegetables
Place the sprouts and sweet potatoes in the pan
Roast the veggies for 30-35 minutes until they are soft.