Roasted brussel sprouts and sweet potato

By á-114028

Baked for 45 minutes and delicious

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

Details

Servings 2
Preparation time 5mins
Cooking time 45mins
Adapted from google.ca

Preparation

Step 1

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.