Roasted Sweet Potatoes and Brussels Sprouts
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Roasted Sweet Potatoes and Brussels Sprouts calories by ingredient
Introduction
great side dish for Thanksgiving great side dish for ThanksgivingNumber of Servings: 8
Ingredients
-
2 cup Brussels sprouts, fresh , 1 pound, trimmed
4 sweetpotato, 5" long Sweet potato, 1 pound
2 clove Garlic, smashed
5.33 tbsp Extra Virgin Olive Oil, 1/3 cup
1 tsp Cumin
1/4 to 1/2 tsp Garlic Salt
1 dash Pepper, black to taste
1 tbsp Vinegar, Red Wine
1 tsp Thyme, fresh to garnish
Directions
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.