Roasted Brussels Sprouts & Sweet Potatoes

Step 1

Preheat oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper.

Step 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 1/2" to 3/4" cubes.

Step 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.

Step 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.

Step 5

Transfer to a serving bowl.

Step 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.