Name: Oven-Roasted Sweet Potatoes and Brussels Sprouts
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 1 pound Brussels sprouts, trimmed and halved; 2 large sweet potatoes, cut into 1-inch cubes; 4 cloves garlic, smashed; 1/3 cup olive oil, plus extra for the pan; 1/4 teaspoon garlic salt; Salt and pepper to taste; 1–2 tablespoons red wine vinegar

Oven-Roasted Sweet Potatoes and Brussels Sprouts

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Creamy sweet potatoes and crunchy brussel sprouts? Yes, please! This dish is a perfect side for a warm and cozy autumn meal.

Author: Addie Gundry
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 6-8 1x
Category: Sides & Sauces

Ingredients

Scale

1 pound Brussels sprouts, trimmed and halved
2 large sweet potatoes, cut into 1-inch cubes
4 cloves garlic, smashed
1/3 cup olive oil, plus extra for the pan
1/4 teaspoon garlic salt
Salt and pepper to taste
1–2 tablespoons red wine vinegar

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Instructions

Preheat the oven to 400 degrees F.
Place the Brussels sprouts, sweet potatoes, and garlic in a large bowl.
Pour the olive oil over the vegetables.
Add the garlic salt, salt and pepper to taste. Stir to coat.
Drizzle a little olive oil onto the baking sheet and spread evenly with a brush.
Pour the veggies onto the pan.
Roast for 40 to 45 minutes. The veggies are done when they are brown and a fork slides into them easily.
Place the veggies in a serving bowl and toss with the red wine vinegar to taste. Serve.

Find it online: https://foodgardening.mequoda.com/recipe/oven-roasted-sweet-potatoes-and-brussels-sprouts/