
Roasted Sweet Potatoes and Brussels Sprouts
- Total Time: 40 minutes
- Yield: 6 1x
Description
The combination of sweet potatoes and Brussels sprouts bathed in a flavorful thyme and olive oil dressing make this a deliciously healthy side that’s sure to get rave reviews. This dish pairs well with almost any protein such as tofu, beef, fish or chicken and is gluten-free and vegan friendly.
Ingredients
- 2 medium sweet potatoes, peeled, cut into 1/4 inch cubes
- 3/4 pound Brussels sprouts, quartered
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh thyme, chopped
- 1 pinch Himalayan pink salt
- 1 pinch pepper
Instructions
- Preheat oven to 425 degrees and line a large baking sheet with parchment paper.
- Sweet potatoes and Brussels sprouts should be cut around the same size (1/4 inch) so they cook evenly. Toss sweet potatoes and Brussel Sprouts with EVOO, chopped thyme, salt and pepper.
- Arrange veggies in a single layer on baking sheet. Bake vegetables for 20 minutes. Remove from oven, toss vegetables, return to oven and bake an additional 8-10 minutes. For crispier vegetables, broil on low for an additional 2-4 minutes, stirring frequently.
- Serve alongside your favorite protein and enjoy!
Notes
We recommend organic ingredients when feasible.
Always check for FfL-friendly ingredients.
- Prep Time: 10 min
- Cook Time: 30 min
- Category: Recipes
- Method: Prep Now, Cook Later, Sheet Pan, Too Easy
Keywords: Side Dish, Roasted Sweet Potatoes, Brussels Sprouts
0 Comments