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Roasted Sweet Potatoes and Brussel Sprouts

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Save time and oven space by making Roasted Sweet Potatoes and Brussel Sprouts together on the same sheet pan! These traditional fall vegetables roast until they're crispy, caramelized and fork tender.    

Ingredients

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  • 4 cups chopped sweet potatoes (peeled)
  • 3 cups chopped Brussel sprouts 
  • 3 tablespoons olive oil
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon chopped fresh rosemary
  • 1/2 teaspoon garlic powder
  • Kosher salt

Instructions

  1. Preheat your oven to 400°F.  
  2. Mix the chopped sweet potatoes, chopped Brussel sprouts, chopped fresh sage and rosemary, garlic powder and salt (to taste) together in a large mixing bowl.  Mix thoroughly.  
  3. Transfer the mixed vegetables to a large, rimmed, sheet pan.  Spread the vegetables out in a even layer.  You do not want them to overlap.
  4. Roast in a 400°F oven for 40 minutes, stirring once halfway through cooking time.
  5. Remove from the oven when the vegetables are brown, have crispy edges and are fork tender.  Transfer to a serving bowl and enjoy! 

Notes

  • When chopping Brussel sprouts, you'll need to chop off the stalk end, remove the dry outer layers and slice in half lengthwise.  
  • The sweet potatoes and Brussels sprouts are measured after they're chopped.  

Find it online: https://sugarandsnappeas.com/roasted-sweet-potatoes-and-brussel-sprouts/