Brussels Sprouts And Sweet Potatoes
Brussels sprouts and sweet potatoes roasted on a sheet pan and tossed in a delicious Mediterranean style dressing in under an hour.
Ingredients
- 1 pound brussels sprouts, halved
- 1 large sweet potato, skin removed & cubed
- 4 cloves garlic
- 1-2 teaspoon salt to taste
- 1/2 teaspoon black pepper
- 2 tablespoon olive oil
Dressing
- 2 tablespoon olive oil
- 2 tablespoon red wine vinegar
- 1 teaspoon dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- mashed up garlic from above, see instructions
Instructions
- Preheat the oven to 400℉.
- Now, peel and dice a large sweet potato and half the brussels sprouts. Do not chop the garlic because you want that to stay whole during the cook.
- Then, toss the ingredients in oil with salt and pepper. Also, oil the sheet pan.
- Arrange the brussels sprouts and sweet potatoes on the sheet pan as flat as possible. Then, toss the garlic pieces in the middle of the pan.
- Bake the brussels sprouts and sweet potatoes for 40-45 minutes. Keep an eye on the bottoms of the brussels sprouts and adjust time where needed. You do not want to burn them.
- While the recipe is cooking whip together the ingredients for the dressing.
- After the time is up, remove the brussels sprouts and sweet potatoes from the oven.
- Grab the roasted garlic and smash it up into the dressing.
- Carefully, add the hot sweet potatoes and brussels sprouts into a bowl then toss in the dressing. Give a taste for more salt in needed then serve.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
Tried this recipe?Leave a rating and comment, thank you