Dessertscleaneatingkitchen5.0
Roasted Brussels Sprouts and Sweet Potatoes Recipe
This recipe for roasted Brussels Sprouts and Sweet Potatoes is the perfect fall side dish. It’s hearty and satisfying and is great way to eat your veggies. This dish is nice enough to serve at the holidays too.
👥 5 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 20 min🔥 Cook: 35 min👤 Carrie Forrest, MPH in Nutrition📖 cleaneatingkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
📝 Preparation Steps
1
Preheat your oven to 375°F. Line a baking sheet with parchment paper and set aside.
2
Trim your Brussels sprouts by cutting off the ends of each one and cutting them in half.
3
In a large mixing, combine the Brussels sprouts, sweet potatoes, olive oil, garlic powder, salt, and pepper.
medium sweet potatoes, peeled and chopped into 1-inch cubes2olive oil2 tablespoons
4
Toss to combine.
5
Pour the vegetables onto the baking sheet. Bake for ⏱️ 28-30 minutes, stopping once to stir the vegetables around so they cook evenly. Keep an eye on the vegetables so they don’t burn.
6
Transfer the cooked vegetables to a serving dish and top with chopped walnuts and parsley (optional).
7
Serve hot.
Nutrition Facts
calories
200 calories
fat Content
13.5 g
serving Size
1/5 of recipe
fiber Content
5 g
sugar Content
4 g
sodium Content
278.6 mg
protein Content
5 g
trans Fat Content
0 g
cholesterol Content
0 mg
carbohydrate Content
18.5 g
saturated Fat Content
1.6 g
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