Roasted Sweet Potatoes and Brussel Sprouts
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.
Servings: 8 servings
Ingredients
- 2 large sweet potatoes
- 2 pounds Brussel sprouts
- 3 tablespoons olive oil
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh rosemary
- ½ teaspoon garlic powder
- ¼ teaspoon Kosher salt
Instructions
- Preheat your oven to 400°F.
- Peel and chop the sweet potatoes into bite-sized cubes. Trim the ends off the Brussel sprouts, remove any loose outer leaves, and cut them in half.
- Spread the vegetables evenly on a large baking sheet. Drizzle with olive oil, then sprinkle with fresh herbs, garlic powder, and salt. Toss until everything is evenly coated.
- Roast for 30-40 minutes, stirring once halfway through. The vegetables should be fork-tender after 30 minutes, but you can leave them in for up to 40 minutes if you prefer crispier edges.
- Remove from the oven when golden brown and tender, transfer to a serving bowl, and enjoy!
Notes
- You'll get about 5 cups of chopped sweet potatoes from 2 large potatoes, and about 6 cups of chopped Brussels sprouts from 2 pounds.
- The nutrition information is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional medical advice.
Nutrition
Calories: 170kcal | Carbohydrates: 28g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 148mg | Potassium: 735mg | Fiber: 7g | Sugar: 6g | Vitamin A: 12921IU | Vitamin C: 98mg | Calcium: 79mg | Iron: 2mg
Find it online at sugarandsnappeas.com!