May 23, 2018 · Written by Foodtolive Team
Roasted Sweet Potatoes and Brussels Sprouts
Elevate your side dish game with this Roasted Sweet Potatoes and Brussels Sprouts recipe. It’s a delightful blend of sweet and savory flavors, roasted to perfection. Perfect for a cozy dinner or a holiday feast.
Prep Time 5 minutes | Cook Time 45 minutes | Total Time 50 minutes | 6 Servings
INGREDIENTS:
- 1 pound Brussels sprouts, trimmed
- 1 large sweet potato
- 1 clove garlic, smashed
- 1/4 cup olive oil
- 1 tsp coriander, freshly ground
- 1 tsp dried thyme
- 1 tsp salt
- pepper to taste
- 1 tbsp red wine vinegar
- sesame, to garnish
INSTRUCTIONS:
- Preheat your oven to 400°F (200°C).
- Prepare the Brussels sprouts by trimming the ends and removing any yellow leaves. Cut larger sprouts in half.
- Peel the sweet potato and chop it into 1-2 inch pieces.
- In a large roasting pan, combine olive oil, sweet potato, Brussels sprouts, garlic, dried thyme, ground coriander, salt, and pepper. Toss everything together until well coated.
- Roast in the preheated oven for about 40-45 min or until the vegetables turn brown and are easily pierced with a fork.
- Transfer the roasted veggies to a serving bowl and toss with red wine vinegar to your taste. Garnish with sesame seeds. Enjoy!
This recipe slightly adapted from The Food Charlatan
