Roasted Brussel Sprouts
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
6 cup Brussels sprouts, fresh 6 serving large sweet potato baked with skin 8 oz Walnuts 4 serving Ocean Spray, Craisins Original Sweetened Dried Cranberries 1/4 cup 2 cup Vidalia onion, finely chopped (by TASHINHA) 1 cup Olive Oil .5 stick Butter, salted 1 tbsp Salt 1 tsp Pepper, black
PREPARATION:
Clean Brussel sprouts by rinsing, cutting off stem section and peeling off outer layers then slice in half longwise.
Scrub and rinse sweet potatoes then chop in 1-inch cubes.
Clean and chop onion.
Place all ingredients in a large mixing bowl and stir in melted butter and olive oil until all pieces are well coated.
Top with ground pepper and sea salt to taste.
Transfer ingredients to large roasting pan that allows ingredients to be only 2-3 inches deep.
Roast at 375 degrees, stirring every 10 minutes for 30 minutes.
Increase temp to 425 and roast for 5 to 15 minutes, checking frequently, until vegetables begin to brown or caramelize to desired level and all pieces are fork tender or slightly al den·te per personal preference.
NOTES:
1. For the family reunion, butter and cracked pepper was not available, and caramelization was not done due to time constraints.
2. Ingredient measurements are easily flexible for needed amounts and preferences.
3. To make a savory, lower carb, one pan meal version, you can substitute sweet potatoes with a chopped grilled meat such as steak, ham or pork tenderloin and substitute cranberries with sliced jalapenos or chopped bell pepper
Serving Size: Makes 16 servings
Number of Servings: 16
Recipe submitted by SparkPeople user SPNGNBRG.
Clean Brussel sprouts by rinsing, cutting off stem section and peeling off outer layers then slice in half longwise.
Scrub and rinse sweet potatoes then chop in 1-inch cubes.
Clean and chop onion.
Place all ingredients in a large mixing bowl and stir in melted butter and olive oil until all pieces are well coated.
Top with ground pepper and sea salt to taste.
Transfer ingredients to large roasting pan that allows ingredients to be only 2-3 inches deep.
Roast at 375 degrees, stirring every 10 minutes for 30 minutes.
Increase temp to 425 and roast for 5 to 15 minutes, checking frequently, until vegetables begin to brown or caramelize to desired level and all pieces are fork tender or slightly al den·te per personal preference.
NOTES:
1. For the family reunion, butter and cracked pepper was not available, and caramelization was not done due to time constraints.
2. Ingredient measurements are easily flexible for needed amounts and preferences.
3. To make a savory, lower carb, one pan meal version, you can substitute sweet potatoes with a chopped grilled meat such as steak, ham or pork tenderloin and substitute cranberries with sliced jalapenos or chopped bell pepper
Serving Size: Makes 16 servings
Number of Servings: 16
Recipe submitted by SparkPeople user SPNGNBRG.
Nutritional Info Amount Per Serving
- Calories: 345.1
- Total Fat: 25.9 g
- Cholesterol: 7.7 mg
- Sodium: 480.4 mg
- Total Carbs: 27.1 g
- Dietary Fiber: 5.2 g
- Protein: 4.8 g
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