Oven Roasted Sweet Potato Brussels Sprouts
Oven Roasted Sweet Potato Brussels Sprouts are a great way to add a new side dish for your holiday meals that is both healthy and tasty! Even the picky eaters will enjoy these brussels sprouts!
Servings: 10
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!