Roasted Brussel Sprouts & Sweet Potato Medley
Roasted Brussel Sprouts & Sweet Potato Medley
Equipment
- Oven
Ingredients
- 2-3 Sweet potatoes
- 1 lb Brussels sprouts
- 2 tbsp Olive oil extra virgin
- Freshly ground salt & pepper
- 1 tbsp Pinenuts
Instructions
- Position baking rack to the upper half of oven
- Preheat oven to 420˚F
- Cut stem ends off Brussels sprouts; cut into halves
- In a medium bowl, toss Brussels sprouts liberally with olive oil; set aside
- Peel sweet potatoes
- Dice sweet potatoes into small cubes (if too large they won't cook through)
- Add sweet potatoes to bowl of Brussels sprouts
- Toss veggies well until coated with olive oil, adding more if needed
- Spread Brussels sprouts and potatoes on large foil-covered baking sheet. Sprinkle pine nuts if desired
- Sprinkle with salt & freshly ground pepper
- Bake at 400 degrees until veggies begin to caramelize and crisp at the edges
Notes
If veggies get brown too quickly before roasting, reduce heat to 400˚ or lay foil loosely on top for 10-15 minutes.
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