Created by: QueenBea
Created on November 18, 2017
Categories: Dinner, Lunch, Side Dishes, Vegetables, Brussels sprouts, Sweet Potato/Yam, 5 Ingredients Or Less, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Small Batch Cooking, Birthday, Brunch, Easter, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, Halloween, July 4th, Mother's Day, New Years, Passover, Regional Holiday, Romantic Dinner, Rosh Hashanah, St. Patrick's day, Summer, Sunday Dinner, Thanksgiving, Valentine's Day, Winter, Weeknight Meals, Oven Roast, Diabetic, Gluten-Free, Heart Healthy, High Fiber, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Make it from scratch, Spring (more)
Roasted Sweet Potatoes & Brussels Sprouts
"This healthy recipe is quick and easy and makes for a perfect side dish."
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Prep Time: 10mPT10M
Cook Time: 30mPT30M
Great combo of yams and sprouts! Will see repeats here for sure. Thanks for sharing Bea! Made for Billboard Recipe Tag..
- 2 pounds Brussels sprouts (washed, trimmed and halved)
- 6 ounce sweet potato (peeled and diced, about 1 inch cubes)
- 2 teaspoons oil (avocado oil, can use EVOO)
- Sea salt, to taste
- Fresh ground black pepper, to taste
What You Will Need
No special items needed.
Place the prepared Brussels sprouts and sweet potato into a large bowl with remaining ingredients and toss to coat completely.
Place on a parchment paper lined baking sheet and roast in a preheated 375 degree oven for 30 minutes or until sweet potatoes are soft and cooked through.
- Serving Size: 1 (543.1 g)
- Calories 300.3
- Total Fat - 5.9 g
- Saturated Fat - 0.9 g
- Cholesterol - 0 mg
- Sodium - 118.6 mg
- Total Carbohydrate - 55.5 g
- Dietary Fiber - 19.1 g
- Sugars - 10.6 g
- Protein - 17 g
- Calcium - 200.8 mg
- Iron - 7 mg
- Vitamin C - 402.3 mg
- Thiamin - 0.7 mg