Roasted Brussel Sprouts and Sweet Potatoes
Two of your favorite veggies are a perfect match in this easy recipe for Roasted Brussel Sprouts and Sweet Potatoes, simply seasoned and baked to perfection.
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Equipment
Ingredients
- 2 lb Brussel sprouts
- 2 medium sweet potatoes
- ¼ cup olive oil
- 1 tsp paprika
- ¼ tsp cayenne pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp black pepper
- 1 tsp salt
Instructions
- Preheat the oven to 400°F/200°C. Peel the outer leaves and trim the ends from the brussels sprouts. Peel and chop the sweet potatoes into chunks.
- Add the veggies to a large mixing bowl along with all remaining ingredients. Mix well to combine.
- Spread out the coated sprouts and sweet potatoes in a large baking tray. Roast for 45 minutes, or until tender and browned on the edges.
Notes
- Cut everything the same size. This will ensure that the potatoes and sprouts cook at the same rate and are ready at the same time.
- I left these brussel sprouts whole, but if yours are bigger, cut them in half. They'll get extra crispy that way too!
- The seasonings in this recipe are pretty simple, and include garlic powder, onion powder, and cayenne pepper. You can leave out the cayenne if you aren't into spicy food, or change up any of the seasonings to suit your preferences.
- Roasted vegetables keep well in the fridge for up to 3 days. Reheat them in the oven or in the microwave for easy lunches or a second meal.
Nutrition
Calories: 159kcalCarbohydrates: 22gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 351mgPotassium: 639mgFiber: 6gSugar: 5gVitamin A: 8916IUVitamin C: 99mgCalcium: 66mgIron: 2mg
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