Roasted Brussel Sprouts and Sweet Potatoes
Brussel sprouts and sweet potatoes are the perfect quick and easy side dish solution. Brussel sprouts, sweet potatoes, and garlic are tossed in olive oil and seasoned simply with salt and pepper before roasting them to golden perfection for a delicious dinnertime option that turns out perfect every time.
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Servings: 6 servings
Calories: 184kcal
Equipment
- Aluminum Foil
Ingredients
- 1 lb brussel sprouts trimmed and halved
- 1 lb sweet potatoes peeled and cut into 1 inch cubes
- 5 garlic cloves peeled
- 4 Tablespoons extra virgin olive oil
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Preheat oven to 400 degrees and prepare a baking sheet by lining with aluminum foil. Set aside.
- In a large bowl, mix together the brussel sprouts, sweet potatoes, garlic, olive oil, salt and pepper until well combined.
- Spread the vegetables out on the prepared baking sheet in a single layer.
- Cook in the preheated oven for about 40 minutes or until the veggies are tender and begin to turn golden brown.
- You can flip the veggies halfway through if desired, or leave on one side to get a good golden crust.
- Remove from baking sheet and serve.
Notes
Expert Tips:
- Size matters: Cut the vegetables into similar sizes for even cooking.
- Cook: In a single layer for a perfectly browned finish.
- Easy cleanup: Use foil on your baking tray for easy clean-up.
Nutrition
Calories: 184kcal | Carbohydrates: 23g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 449mg | Potassium: 561mg | Fiber: 5g | Sugar: 5g | Vitamin A: 11296IU | Vitamin C: 67mg | Calcium: 60mg | Iron: 2mg
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