Roasted brussel sprouts and sweet potato

Baked for 45 minutes and delicious

Photo by Derek B.
Adapted from google.ca

PREP TIME

5

minutes

TOTAL TIME

45

minutes

SERVINGS

2

servings

PREP TIME

5

minutes

TOTAL TIME

45

minutes

SERVINGS

2

servings

Adapted from google.ca

Ingredients

  • 1

    pound Brussels sprouts, trimmed

  • 1

    large sweet potato (l pound)

  • 2

    cloves garlic, smashed

  • 1/3

    cup olive oil

  • 1

    teaspoon cumin

  • 114 or 112

    teaspoon garlic salt

  • 1

    teaspoon salt

  • pepper to taste

  • I tablespoon red wine vinegar

  • fresh thyme, to garnish

Directions

1. Preheat your oven to 400 degrees F. 2. Trim Brussels Cut any large ones in half. Add to a large bowl. 3. Peel sweet potato and chop into 1-2 inch pieces. Add to the large bowl. 4. Smash 2 cloves of garlic and add it to the bowl. 5. Pour 1/3 cup olive oil over the vegetables. 6. Add cumin, garlic salt, salt, and pepper to taste. 7. Put veggies and oil mixture into a plastic bag, shake to coat 8. Pour the veggies onto a lined pan. 9. Roast at 400 for about 40-45 minutes. The veggies are done when they are brown and a fork slides into them easily. 10. Toss with 1-2 tablespoons red wine vinegar and serve hot.

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