Roasted Sweet Potatoes and Brussels Sprouts
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 cup Brussels sprouts, fresh , 1 pound, trimmed4 sweetpotato, 5" long Sweet potato, 1 pound2 clove Garlic, smashed5.33 tbsp Extra Virgin Olive Oil, 1/3 cup 1 tsp Cumin1/4 to 1/2 tsp Garlic Salt1 dash Pepper, black to taste1 tbsp Vinegar, Red Wine 1 tsp Thyme, fresh to garnish
1. Preheat oven to 400 degrees F.
2. Trim Brussels sprouts by cutting off the little brown end. If there are any yellow leaves, pull them off. Cut any large ones in half. Add to a large bowl.
3. Peel your sweet potato and chop into 1'2" pieces. Add to large bowl.
4. Smash 2 cloves of garlic and add to bowl
5. Pour 1/3 cup olive oil over the vegetables
6. Add cumin, garlic salt and pepper to taste. Stir to coat.
7. Line a large sheet pan with foil, for easy cleanup
8. Drizzle a little olive oil onto sheet pan and rub it all over the pan/foil with your hand. Or you could spray it with nonstick spray.
9. Pour the veggies onto the pan.
10. Roast at 400 for 40-45 mins. They are done when brown and a fork slides into them easily.
11. Place the veggies in a serving bowl and toss with 1-2 T. red wine vinegar to taste. Garnish with fresh thyme. Eat hot.
Serving Size: 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user READINGGAL.
2. Trim Brussels sprouts by cutting off the little brown end. If there are any yellow leaves, pull them off. Cut any large ones in half. Add to a large bowl.
3. Peel your sweet potato and chop into 1'2" pieces. Add to large bowl.
4. Smash 2 cloves of garlic and add to bowl
5. Pour 1/3 cup olive oil over the vegetables
6. Add cumin, garlic salt and pepper to taste. Stir to coat.
7. Line a large sheet pan with foil, for easy cleanup
8. Drizzle a little olive oil onto sheet pan and rub it all over the pan/foil with your hand. Or you could spray it with nonstick spray.
9. Pour the veggies onto the pan.
10. Roast at 400 for 40-45 mins. They are done when brown and a fork slides into them easily.
11. Place the veggies in a serving bowl and toss with 1-2 T. red wine vinegar to taste. Garnish with fresh thyme. Eat hot.
Serving Size: 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user READINGGAL.
Nutritional Info Amount Per Serving
- Calories: 159.9
- Total Fat: 9.7 g
- Cholesterol: 0.0 mg
- Sodium: 102.0 mg
- Total Carbs: 18.1 g
- Dietary Fiber: 2.8 g
- Protein: 1.9 g
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