Roasted Sweet Potatoes & 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. 


Add veggies to a parchment paper lined baking sheet and toss with extra-virgin olive oil and seasoning. 


Bake at 400-degrees F for 25-30 minutes, stirring halfway through. 

Serve immediately. 

Transfer to a serving bowl and if desired, add the balsamic glaze. Top with chopped walnuts and/or sprinkle with sea salt.

Tips: * Use vegetables that are fresh and firm to the touch.  * Use garnet or jewel sweet potatoes.  * Add walnuts or pecans the last 5 minutes of roasting to bring out the flavors in the nuts.

Roasted sweet potatoes & Brussels sprouts are an easy and healthy side dish that can be served with any meal. 

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