Roasted Sweet Potatoes & Brussels Sprouts

Roasted sweet potatoes & Brussels sprouts with an option for a simple maple balsamic drizzle.  An easy side dish that's 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 extra-virgin 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 are firm to the touch.   * Use garnet or jewel sweet potatoes.  * Place vegetables separately on baking sheet. 

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