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.
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Servings: 4 serving
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.
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