Roasted Brussels Sprouts and Sweet Potatoes Recipe
Serves 410 mins prep25 mins cook
These Oven-Roasted Brussel Sprouts and Sweet Potatoes are an easy side dish that’s vegan, gluten-free, and dairy-free. Tender, perfectly caramelized, and seasoned with cumin and paprika, these veggies are just as tasty as they are nutritious. Serve this recipe as a snack or appetizer, alongside your favorite weeknight meal, or even as an accompaniment to your holiday table.
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Instructions
0 Preheat oven to 400 degrees F (or 204 degrees C). Line a large baking sheet with parchment paper (or aluminum foil) and set aside. 1 Into a large bowl, place halved Brussels sprouts, cubed sweet potatoes, minced garlic, olive oil, ground cumin, paprika, salt, and pepper. 2 Give it a good toss to ensure that the vegetables are coated with all the seasonings and oil. 3 Transfer onto the prepared baking sheet and make sure that they are spread on a single layer. 4 Roast vegetables in the oven for 20 to 25 minutes, flipping halfway through the cooking process. 5 Transfer the now-roasted sweet potatoes and Brussels sprouts to a serving platter. Serve it with a sprinkle of fresh parsley.View original recipe