I have to admit, sweet potatoes and brussels sprouts did not sound appetizing at first, but I thought I would at least give it a try. I’m SOOOOO GLAD I DID! My boys loved it. It’s nutritious and delicious and it’s even great the next day.
Preheat oven for 400°.
- 2 – 12 oz bags of frozen Brussels Sprouts, Thawed
- 3 – Medium Sweet Potatoes, Diced
- 3 – cloves of garlic, minced
- Thyme, fresh for garnish
- 1/2 tsp Garlic Salt
- 2 tsp Cumin
- 1 tsp Salt
- 1 tsp Pepper
- 1/3 cup – Olive Oil
- 2 Tbsp – Red Wine Vinegar
Dice the sweet potatoes and put them in a large bowl. You can peel them if you choose, I don’t peel mine. The peeling is where the nutrients are hidden. Add the brussels sprouts to the bowl. Add the minced garlic and olive oil, stir. Add the cumin, garlic salt, salt, pepper and stir to coat. Spray a roasting pan really good with nonstick spray. Pour the veggies on the pan and roast for 40-45 mins.
I do stir mine occasionally while roasting. The veggies are done when they’re tender enough that you can slide a fork into them easily. Once done, put the veggies in a large mixing bowl and toss with the 2 Tbsp of red wine vinegar. Garnish with Thyme, if you prefer. This makes a great side dish!