Roasted Brussels Sprouts & Sweet Potatoes

🧂 Ingredients

• 1 ½ lbs. Brussels sprouts
• 2 medium sweet potatoes

  (roughly 4 cups chopped)
• 3 tbsp. extra-virgin olive oil
• 1 tsp. fine sea salt
• ½ tsp. ground pepper
• ½ tsp. garlic powder
• 1 tsp. ground cumin
• 2 tsp. pure maple syrup
• 2 tsp. balsamic vinegar

Instructions

• 1 Preheat oven to 400 degrees Fahrenheit and line a large baking sheet with
  parchment paper.
• 2 Prepare the veggies. Cut the bottom ends off of the Brussels sprouts and slice
  them in half the long way (from trimmed end to top). Then chop the sweet
  potatoes into roughly ½" to ¾" cubes.
• 3 Place sweet potatoes and Brussels sprouts in a medium bowl and add extra-virgin
  olive oil, salt, pepper, garlic powder, and cumin. Mix until veggies are evenly
  coated in oil and seasoning.
• 4 Place veggies on the prepared baking sheet (I like to separate mine so that if
  one cooks faster than the other they can easily be removed from the oven). Bake
  for 25-30 minutes, stirring half way through, until Brussels sprouts are crisp
  on the outside and sweet potatoes are caramelized and edges are browned.
• 5 Transfer to a serving bowl.
• 6 If desired, add the below and enjoy:
  
  - Chopped walnuts or pecans.
  
  - Sprinkle with additional sea salt.
  
  - Add a maple balsamic drizzle. Mix together maple syrup and balsamic vinegar
  and drizzle over veggies right before serving.

Nutrition Info