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.

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INGREDIENTS

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STEP 1

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STEP 2

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Serve immediately.

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.

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

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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.

cleanplatemama.com

INGREDIENTS

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

STEP 1

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.

STEP 2

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.