Roasted Brussels Sprouts and Sweet Potatoes recipe

Julie Wunder

This Roasted Brussels Sprouts and Sweet Potatoes recipe is simple, healthy and so delicious. Using just a handful of ingredients and spices, this healthy fall side dish is one that's simple enough for a weeknight meal but will look equally impressive on a holiday table like Thanksgiving or Christmas. This recipe is vegan, vegetarian, gluten free, paleo, clean eating and more.

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Prep Time 10

Cook Time 20

Total Time 30

Course Side Dish

Cuisine American

Servings

Calories 139 kcal

Ingredients

3 cups brussels sprouts, trimmed and halved
3 cups sweet potatoes, peeled and cubed
½ medium onion, chopped
1 teaspoon thyme
1 teaspoon cumin
½ teaspoon garlic powder
½ tablespoon olive oil
salt & pepper, to taste
optional garnish: fresh thyme

Instructions

Preheat the oven to 400 degrees and line a baking sheet with foil. Spray with cooking spray.
In a large bowl, toss the brussels sprouts, sweet potato, onion, thyme, cumin, garlic powder, salt and pepper together until everything is well coated. Pour in an even layer onto the baking sheet.
Bake for 30 minutes until the sprouts and potatoes are both fork tender.
Serve warm. Garnish with fresh thyme leaves.

Notes

Storage & Leftovers

Store any leftovers in an airtight container in the refrigerator for up to five days. Reheat leftovers in the oven or microwave for 30-second increments until warm.

Freezing

Although best enjoyed fresh, you can freeze this recipe. Put it on a pan in the freezer and allow to freeze. Transfer to an airtight freezer container for up to three months.

Nutrition

Calories: 139kcalCarbohydrates: 28gProtein: 4gFat: 2gSaturated Fat: 1gSodium: 364mgPotassium: 622mgFiber: 6gSugar: 6gVitamin A: 14673IUVitamin C: 60mgCalcium: 65mgIron: 2mg

Keyword Brussels Sprouts and Sweet Potatoes, Roasted Brussels Sprouts and Sweet Potatoes, Roasted Brussels Sprouts with Sweet Potatoes recipe

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