Roasted Brussels Sprouts &
Brussels sprouts Sweet potatoes Extra-virgin olive oil Ground cumin Garlic powder Salt & pepper Balsamic vinegar (optional) Pure maple syrup (optional)
Start by cutting the Brussels sprouts in half and chopping the sweet potatoes into roughly 1/2" cubes.
Place veggies on a parchment paper lined baking sheet. Drizzle with olive oil and sprinkle with garlic, cumin, salt, and pepper.
Bake at 400-degrees F for 25-30 minutes, or until browned and crisp. Stir veggies halfway through cooking time. .
Remove roasted vegetables from oven and transfer to a serving bowl. If desired, make and drizzle with maple balsamic glaze.
These roasted Brussels sprouts and sweet potatoes make an easy and flavorful side dish with an option for a simple maple balsamic drizzle. Perfect for the holidays or a weeknight meal.
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