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Recipe compliments of www.ITISAKEEPER.com
Roasted Sweet Potatoes with Brussel Sprouts
This Brussel sprouts and roasted sweet potatoes are caramelized to perfection and are a perfect side for a holiday meal.
Ingredients
- 1 ½ pounds Brussels sprouts, trimmed and sliced in half (from top to bottom)
- 2 Sweet potatoes, peeled and sliced into 1/2 inch pieces (about 3 cups)
- 3 tablespoons Olive oil
- 1 teaspoon All Purpose seasoning
- 1 teaspoon Cumin
- 2 teaspoons Balsamic glaze
Instructions
- Preheat oven to 400 degrees F.
- Line a rimmed baking sheet with parchment paper.
- Add Brussels sprouts and sweet potatoes to a large bowl.
- Drizzle olive oil over vegetables and sprinkle with All Purpose seasoning and cumin; toss to combine.
- Spread evenly onto prepared baking sheet.
- Roast for 25-30 minutes, stirring them halfway through the cooking time.
- Transfer to a serving bowl and drizzle with balsamic glaze.
Christina's Notes
- Cut Smart: Small, even pieces roast better and faster.
- Toss Thoroughly: Oil and seasoning should coat all sides.
- Roast Hot & Fast: 400°F gives you caramelized edges without overcooking.
- Finish with Glaze: Drizzle at the end for bold flavor and perfect presentation.