Roasted Sweet Potatoes and Brussels Sprouts

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 lb Brussels sprouts
  • 2 cloves Garlic
  • 1 Sweet potato (1 pound, large
  • 1 Thyme, fresh

• Baking & Spices

  • 1/4 tsp Garlic salt
  • 1 Pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 1/3 cup Olive oil
  • 1 tbsp Red wine vinegar

• Nuts & Seeds

  • 1 tsp Cumin

Found on thefoodcharlatan.com

Ingredients

• 1 pound Brussels sprouts, trimmed
• 1 large sweet potato (1 pound)
• 2 cloves garlic, smashed
• 1/3 cup olive oil
• 1 teaspoon cumin
• 1/4 or 1/2 teaspoon garlic salt
• 1 teaspoon salt
• pepper to taste
• 1 tablespoon red wine vinegar
• fresh thyme, to garnish

Directions

• Preheat your oven to 400 degrees F.
• Trim your Brussels by cutting off the little brown end. If there are any yellow leaves, pull them off. Cut any large ones in half. Add to a large bowl.
• Peel your sweet potato and chop into 1-2 inch pieces. Add to the large bowl.
• Smash 2 cloves of garlic and add it to the bowl.
• Pour 1/3 cup olive oil over the vegetables.
• Add cumin, garlic salt, salt, and pepper to taste. Stir to coat.
• (Line a large sheet pan with foil if you want super easy cleanup)
• Drizzle a little olive oil onto the sheet pan and rub it all over the pan (or foil) with your hand. Or you could spray it really well with nonstick spray.
• Pour the veggies onto the pan.
• Roast at 400 for about 40-45 minutes. The veggies are done when they are brown and a fork slides into them easily.
• Place the veggies in a serving bowl and toss with 1-2 tablespoons red wine vinegar to taste. Garnish with fresh thyme if you want. Eat hot!

Nutrition