Roasted Sweet Potato and Brussels Sprouts

I’ve mentioned it before, but I love roasted vegetables. They make a great side dish, but they’re also so good on top of salads.

IMG_8678It’s so unbelievably easy to roast vegetables too – it requires very little hands on interaction.

IMG_8665You simply toss the vegetables in oil, I used Laconiko olive oil, and sprinkle with whatever seasoning you want!

IMG_8666For this dish I chose to sue salt, pepper, garlic, and thyme again.

IMG_8667Roasted brussels sprouts are always a solid choice, but I decided to add the sweet potato to spice it up.

IMG_8669The sweet potato added a nice hint of sweetness without adding any sugar or maple syrup.

IMG_8670Delicious, crunchy, crispy roasted vegetables.

IMG_8671You could easily mix this up and do almost any other vegetable in place of the sweet potato.

IMG_8672I ate about half of it as a meal then saved the rest to bring to work the next day.

IMG_8676Let me know if you try this with a different combination and it turns out great!

IMG_8679

Roasted Sweet Potato and Brussels Sprouts
 
Prep time
Cook time
Total time
 
Roasted vegetables area great dish in the summer. They taste great straight out of the oven or right out of the refrigerator. Eat them as a side dish or throw them on a salad!
Author:
Serves: 4
Ingredients
  • 1 pound brussels sprouts
  • 1 sweet potato
  • 1 tablespoon olive oil
  • 2-3 cloves garlic
  • 1 teaspoon thyme
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
Instructions
  1. Preheat your oven to 400 degrees F.
  2. Clean the brussels sprouts and then cut them each in half.
  3. Peel and dice the sweet potato.
  4. Toss the brussels sprouts and sweet potato in the olive oil, garlic, thyme, salt, and pepper then spread on a baking pan lined with tin foil.
  5. Bake in the oven for 30 minutes, stirring once in the middle.
Nutrition Information
Serving size: 1 cup