Roasted Sweet Potatoes & Brussel Sprouts – Print/Download Recipe
*Use Organic Ingredients when possible
Ingredients:
- 1 Lb Brussel Sprouts
- 1 Large Sweet Potato
- 2 Cloves of Garlic- smashed
- 1/3 Cup Olive Oil
- 1 Tsp Cumin
- 1/4 Tsp Garlic Salt
- 1 Tsp Salt
- 1 Tbsp Red Wine Vinegar
- Pepper to taste
- Fresh Thyme to garnish
Instructions:
- Preheat oven to 400F degrees
- Trim Brussels by cutting off the little brown end, pull off any yellow leaves. Cut large ones in half. Add to a large bowl.
- Peel sweet potato and cut into 1–2-inch pieces. Add to the large bowl.
- Smash 2 cloves of garlic and add to the large bowl.
- Pour 1/3 cup olive oil over the vegetables.
- Add cumin, garlic salt, salt, and pepper to taste. Stir to coat.
- Drizzle a little olive oil onto a sheet pan and rub all over the pan. Pour the vegetables onto the pan.
- Roast at 400F for 30-40 minutes. The vegetables are done when they are brown and a fork slides in easily.
- Place vegetables in a serving bowl and toss with 1-2 tablespoons red wine vinegar to taste.
- Garnish with fresh thyme. Serve hot.
You can make this a day or two ahead of time. Bake as directed and let cool without adding the red wine vinegar. Store in the refrigerator in a sealed container for up to two days. When ready to serve, spread onto a greased pan and roast 400F for 5-10 minutes until they are sizzling and hot. Remove from oven, add red wine vinegar to taste and serve.