Roasted Sweet Potatoes & Brussel Sprouts
- Dec 1, 2016
- 1 min read
Many of us struggle in the winter months to provide fresh vegetables for our families due to the colder climate. But it doesn't have to be difficult to include something fresh on the table every day. The are plenty of vegetables that strive in the colder weather, you just have to know how to use them. Try out this tasty recipe that's easy and bound to please!
Ingredients:
1 Large Sweet Potato (at least a pound)
1 Pound Fresh Brussel Sprouts, trimmed
1/3 Cup Olive Oil
1 1/2 T Minced Garlic
1 Tsp Ground Cumin
1/4 Tsp Garlic Salt
1 T Red Wine Vinegar (optional)
1/4 Tsp Ground Black Pepper
Directions:
Preheat oven to 400 degrees. Begin by trimming your brussel sprouts by cutting off the brown end. Remove any yellow leaves, and cut any larger brussel sprouts in half. Peel your sweet potato and chop into 1/2-1 inch pieces. Add brussel sprouts and sweet potatoes to large bowl and add garlic and olive oil. Add the remaining seasonings including ground cumin, garlic salt, and black pepper to bowl and toss to coat vegetables. Line a baking sheet with foil and spray with cooking spray or spread olive oil. Add vegetables to the pan and roast for 40-45 minutes or until a fork slides in easily. Allow to cool for a few minutes, put in bowl and toss with red wine vinegar if desired. Happy eating!
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