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Roasted Sweet Potato and Brussel Sprouts
Try these delicious make-ahead roasted vegetables any time you need a luxurious dinner side or main event.
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Prep Time
15
minutes
mins
Cook Time
40
minutes
mins
Total Time
55
minutes
mins
Servings
6
people
Ingredients
1x
2x
3x
1
lb
Brussels sprouts
1
lb
sweet potato
2
cloves
garlic, minced
(optional)
4
tbs
olive oil
2
tbs
balsamic vinegar
1
tsp
cumin
1
pinch
allspice
1/2
cup
pecan halves, roughly chopped
1/3
cup
crumbled feta
Salt and pepper, to taste
Instructions
Preheat oven to 400 F.
Prepare Brussels sprouts by cutting off the the little brown end, where the stem was. Cut large ones in half.
Prepare the sweet potatoes by peeling and chopping into 1 inch pieces.
Combine Brussels sprouts, sweet potatoes, garlic, olive oil, and balsamic vinegar in a bowl. Toss to combine and coat the veggies.
Add the cumin, allspice, salt, and pepper, stirring to evenly distribute the spices.
Pour veggies onto a lightly greased baking pan.
Stirring once halfway through, roast until the sweet potatoes are soft enough for a fork to easily slide in, about 40 minutes.
Remove from oven and transfer to serving plate. Toss in pecans and feta.
Notes
Try tossing the roasted veggies in a balsamic reduction for a richer flavor.