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Recipes - Roasted Brussel Sprouts and Sweet Potatoes

Recipe Name

Roasted Brussel Sprouts and Sweet Potatoes

Submitted by

akaquarius

Recipe Description

A Thanksgiving recipe from thefoodcharlatan.com

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	10	Cook Time (minutes)	45	Ready In (minutes)	55

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Ingredients
Amt.	Measure	Ingredient



2	cup	Brussels sprouts (2 lbs)
2	sweetpotato, 5	Sweet potato, peeled and diced (about 1 large or 2-3 small)
2	cloves	garlic, smashed
1	teaspoon	Spices, ground cumin
1/4	cup	olive oil
1/2	teaspoon	garlic powder
1/2	teaspoon	salt
1/4	teaspoon	black pepper
1	tablespoon	red wine vinegar
1	tablespoon	Thyme, snipped fresh or fresh oregano or basil

Steps

Sequence	Step

1	Preheat your oven to 400 degrees F.
2	Trim your Brussels by cutting off the little brown end. If there are any yellow leaves, pull them off. Cut any large ones in half. Add to a large bowl.
3	Smash 2 cloves of garlic and add it to the bowl.
4	Pour olive oil over the vegetables.
5	Drizzle a little olive oil onto the sheet pan and rub it all over the pan (or foil) with your hand. Or you could spray it really well with nonstick spray.
6	Pour the veggies onto the pan.
7	Roast at 400 for about 40-45 minutes. The veggies are done when they are brown and a fork slides into them easily.
8	Place the veggies in a serving bowl and toss with 1-2 tablespoons red wine vinegar to taste. Garnish with fresh thyme if you want. Eat hot!

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