Oven Roasted Sweet Potato Brussel Sprouts
I love holiday traditions! We always have had Brussels sprouts with our holiday meals, growing up they were always covered in a hollandaise sauce. I can smell them just thinking about it! This year it was my turn to bring the sprouts, I didn’t have the recipe for my families traditional dish so I decided it was time to switch it up! Shake things up and hope I don’t get thrown out in the cold! Luckily this recipe didn’t disappoint! Oven roasted sweet potato brussel sprouts ? I just don’t think you can go wrong!
How can you not love these vegetables! Look at those roasted sweet potato brussel sprouts ! Using multiple colors of sweet potato really adds a pop to this dish! Also who knew there were so many different types!
Holiday cooking is always my favorite! You are cooking amazing food that you often only cook during this one season of the year. You are also cooking the food for your closest friends and family! I always feel like cooking for others is like sharing love with them. This is one of the major reasons I love cooking organically and locally sourced foods! I hope you love this dish and enjoy cooking for those close to you! Pair this recipe with our Holiday Stuffing. What goes well with holiday stuffing and oven roasted sweet potato brussel sprouts? Cranberry sauce! You will love this recipe from Elise Bauer.
Oven Roasted Sweet Potato Brussels Sprouts
Ingredients
- 3 medium sweet potatoes I used multi colored white/orange/purple
- 4 cups Brussels sprouts cleaned and sliced in half
- 2 tbsp crushed garlic
- 1 tsp cumin
- 1 tsp salt
- Pepper to taste
- 2 tbsp red wine vinegar
- 1/3 rd c olive oil
- 1/3 cups dried cranberries
- 1/3 cups chopped pecans
- 1 tbsp honey
Instructions
- Preheat oven to 400.
- Peel your sweet potatoes then slice them into cubes, clean the Brussels sprouts and remove any wilted outer leaves, slice the Brussels sprouts in half.
- Place Brussels sprouts and sweet potatoes into large bowl, pour olive oil, crushed garlic, cumin, salt, pepper, and honey, thoroughly coat the sweet potatoes and Brussels sprouts.
- Place parchment paper on two cookie sheets and spread out veggies equally over the two. Place in oven for 40 mins, switching position halfway through. Veggies should be just browned when finished.
- Pour into large bowl and mix in dried cranberries, pecan pieces, and red wine vinegar. Serve and enjoy hot!