Roasted Sweet Potatoes with Brussels Sprouts

5 small-medium Sweet Potatoes
1 16-oz bag frozen Brussels Sprouts
3 Tbsp. Extra Virgin Olive Oil
Salt and Pepper to taste

I always let the frozen brussels sprouts sit at room temp while the sweet potatoes are roasting, allowing them to gently come up to temp while waiting to go into the oven.

Peel and cut sweet potatoes into bite size chunks. Coat with olive oil, salt, pepper. Toss out onto cookie sheet and roast at 400F for about 20 minutes. Remove from oven, adding the brussels sprouts to the sweet potatoes, toss and return to the oven for another 15 minutes. Remove when the brussels sprouts are cooked and tender. Serve immediately.

Serving Size: Makes approximately 6 1-cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user SKLUNDY1974.