Roasted Sweet Potatoes and Brussels Sprouts
Ingredients
- 1 pound brussels sprouts, trimmed
- 1 large sweet potato (1 pound)
- 2 cloves garlic, smashed
- 1/3 cup olive oil
- 1 teaspoon cumin
- 1/4 or 1/2 teaspoon garlic salt
- 1 teaspoon salt
- pepper to taste
- 1 tablespoon red wine vinegar
- fresh thyme, to garnish
Preparation
Preheat your oven to 400 degrees f
Trim your brussels by cutting off the little brown end
If there are any yellow leaves, pull them off
Cut any large ones in half
Add to a large bowl
Peel your sweet potato and chop into 1-2 inch pieces
Add to the large bowl
Smash 2 cloves of garlic and add it to the bowl
Pour 1/3 cup olive oil over the vegetables
Add cumin, garlic salt, salt, and pepper to taste
Stir to coat
Drizzle a little olive oil onto the sheet pan and rub it all over the pan (or foil) with your hand
Or you could spray it really well with nonstick spray
Pour the veggies onto the pan
Roast at 400 for about 40-45 minutes
The veggies are done when they are brown and a fork slides into them easily
Place the veggies in a serving bowl and toss with 1-2 tablespoons red wine vinegar to taste
Garnish with fresh thyme and eat hot!