Description

Oven Roasted Sweet Potatoes and Brussels Sprouts are a delicious, healthy side dish featuring crispy Brussels sprouts and tender sweet potatoes, seasoned with cumin, garlic, and a hint of balsamic vinegar. Perfect for meal prep or a quick side for any meal.

Ingredients

1 pound Brussels sprouts (trimmed)

1 large sweet potato (1 pound)

2 cloves garlic (smashed)

⅓ cup olive oil

1 teaspoon cumin

¼ teaspoon garlic salt

1 teaspoon salt

Black pepper (to taste)

1 tablespoon apple cider vinegar (or lemon juice)

Fresh thyme (to garnish)

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Instructions

Preheat the oven to 400°F (200°C).
Trim Brussels sprouts by cutting off the brown end and removing damaged leaves. Cut large sprouts in half and place in a large bowl.
Peel and chop the sweet potato into 1-2 inch pieces and add to the same bowl with the Brussels sprouts.
Smash the garlic cloves and add to the bowl with the vegetables.
Pour olive oil over vegetables, then add cumin, garlic salt, salt, and pepper. Toss to coat evenly.
Drizzle olive oil on a sheet pan and rub it to prevent sticking. Spread vegetables in a single layer on the pan.
Roast for 40-45 minutes, flipping halfway, until the veggies are brown and tender.
Toss with apple cider vinegar or lemon juice and garnish with fresh thyme.
Serve hot and enjoy!

Notes

For a spicy version, add red pepper flakes or cayenne pepper.

For a slightly sweeter finish, drizzle balsamic glaze before serving.

For added flavor, use rosemary or sage in place of thyme.

Nutrition

Serving Size: 1 serving
Calories: 180
Sugar: 8g
Sodium: 450mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 5g
Protein: 3g
Cholesterol: 0mg