Perfectly Roasted Brussels Sprouts & Sweet Potatoes

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 brunch or a weeknight meal.


Brussels sprouts Sweet potatoes Extra-virgin olive oil Ground cumin Garlic powder Salt & pepper Balsamic vinegar (optional) Pure maple syrup (optional)


Cut the ends off of the Brussels sprouts and slice them in half the long way. Then chop the sweet potatoes into roughly ½" to ¾" cubes.


Toss veggies in olive oil and seasoning then place on a baking tray. Bake at 400 for 25-30 minutes. 

Serve immediately. 

If desired, mix together pure maple syrup and balsamic vinegar and drizzle over veggies. Add chopped walnuts and/or sprinkle with sea salt. 

Tips: * Use Brussels sprouts that are roughly the same size and avoid ones with wilted leaves.  * Use garnet or jewel sweet potatoes.  * Place vegetables separately on baking sheet. 

Get the full recipe (plus notes and expert tips) for by clicking the link below.