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.
Prep ahead
Looking for ways to reduce time in the kitchen and simplify healthy eating, especially throughout busy weeknights? You can chop your potatoes and sprouts beforehand and refrigerate them until you make this amazing dish (up to 3 days ahead).
Some ways to “reinvent” your leftovers:
- Crunchy sweet potatoes and Brussels sprouts quesadillas: Add leftovers to a tortilla. Top it with a small amount of cheese, protein of choice and a second tortilla. Grill it and top with avocado slices, salsa and a dollop of Greek yogurt.
- Buddha bowls: Served in a bowl (cold) with a small amount of wilted spinach, beans, avocado and leftover chicken, pork or baked tofu
- Topped with scrambled eggs: We’ll serve anything with scrambled eggs. It’s literally one of the BEST ways to mix and match leftovers!
Roasted Sweet Potatoes and Brussels Sprouts
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Course: , -
Prep Time: 10 minutes - Cook Time: 30 minutes
- Total Time: 40 minutes
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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.
Keywords: Side Dish, Roasted Sweet Potatoes, Brussels Sprouts
Category :Recipes
Method :Prep Now, Cook Later, Sheet Pan, Too Easy
