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Roasted Sweet Potato and Brussels Sprouts

35
VG Vegetarian
by: Lindsay Grimes
January 18, 2016 (Updated: September 25, 2024)
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Soooo this weekend I went out. Canigeta woot woot!! Our friend had a surprise birthday party and we made it our mission to BE THERE. It was one of those nights that we stayed out a little too late. Indulged a little too much. And then there was dancing. I feel like you can always tell a good night because it ends with dancing.

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Then the next day I napped when the kids napped. Something I haven’t been able to do since baby number 1 was, um, 1 month. It was the most luxurious nap. I thanked my husband probably five million times for cohorting with me to make it happen. Bubba, if you’re reading this, I love you.

A few days ago I posted these roasted veggies on Instagram and got such great feedback! Normally my roasted veggies are simply tossed with some oil, salt, and pepper. But I wanted to add some new flavors into the mix and this was so unexpectedly tasty that I can’t believe I’ve never done it before!

Turmeric and chili powder, I heart you. I’ve also been putting this flavor combo on my eggs in the morning and it is kiiiiind of fab.

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So if you want some seriously delicious veggies with basically zero work, eh ok, maybe work level is like a five… MAKE THESE. You won’t regret it and I think I want to make them again this week because. I mean, look at them.

The only bummer about these is my 1 year old ate them and then smushed them into his pants and now his grey sweatpants are stained FOREVER. So stained, in fact, that I just threw them away. Up side? He ate them and LOVED them.

So here’s my Roasted Sweet Potato and Brussels Sprouts:

Cut the ends off the Brussels and slice them in half. Remove the skin from the sweet potato and cut them in chunks. Mine were about 1/2″ – 1″ long and 1/8″ – 1/4″ thick.

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In a large bowl, toss the veggies with some melted coconut oil. Then add the spices and continue to mix until everything is coated and happy.

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Place them in a single layer on a lined baking sheet, making sure the Brussels are flat side down.

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Bake for about 25 minutes, until golden brown.

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Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe
VG Vegetarian

Roasted Sweet Potato and Brussels Sprouts

Recipe by:Lindsay Grimes
5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
Prep: 10Cook: 25Total: 35
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Ingredients

  • 1 large sweet potato, skin removed, cut in 1/2″ pieces
  • 16 oz. Brussels sprouts, stens removed and halved
  • 3 T. coconut oil, melted
  • 1 t. sea salt
  • 1/2 t. turmeric
  • 1/2 t. chili powder
  • 3 medium garlic cloves, minced

Instructions

  1. Preheat oven to 400F.
  2. Cut the ends off the Brussels and slice them in half.
  3. Remove the skin from the sweet potato and cut them in chunks. Mine were about 1/2″ – 1″ long and 1/4″ thick.
  4. In a large bowl, toss the veggies with some melted coconut oil until well coated.
  5. Then add the spices and continue to mix until everything is coated and happy.
  6. Place them in a single layer on a lined baking sheet. I always turn the Brussels flat side down.
  7. Bake for about 25 minutes, until golden brown.

Nutrition Info:

  • Serving Size: 4
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If we’re being completely honest, I just ate these veggies for dinner. They were that good. They weren’t demoted to being a “side,” they were front and center, main course material. But yeah, most people would say this is a really amazingly yummy side.. Enjoy!! xo

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If you love this recipe it would mean SO MUCH to me if you give it a star rating and leave a comment about it. Not only do I love basking in the glory of your recipe love, but (perhaps more importantly 😋) it helps other readers find my recipes online. Thanks so much for your feedback!!

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  1. AvatarChristine Parizo says

    Posted on 1/18/16 at 10:24 pm

    Pinned. I’m going to try these. I love roasted veggies.

    Reply
  2. Andrea B. says

    Posted on 1/19/16 at 8:42 am

    This looks amazing. My dinner last night was similar, with butternut squash, too. No seasonings. Might have to try these, though!

    Reply
  3. AvatarKatie Dougherty says

    Posted on 1/28/16 at 7:15 pm

    Thanks for directing me to this recipe! I hope to add to my list of “Things to Cook.” Your photographs make the dish look that much more delicious!

    Reply
  4. AvatarChip says

    Posted on 5/23/17 at 8:20 am

    I really enjoyed this recipe. I will put less salt in next time, but otherwise it was fantastic! Thank you TPN!

    Reply
    • Lindsay says

      Posted on 5/30/17 at 9:22 am

      Awesome!! So happy you liked them 🙂

      Reply

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Lindsay

Nice to Meet You!

I’m Lindsay - cookbook author, blogger and chocolate lover! If gluten-free desserts are your jam, you’re in the right place! I live in south Jersey with my family and new puppy Roxie! Some of my favorite things are oat milk lattes, sunny days and warm, gooey chocolate chip cookies.

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GF Gluten-Free DF Dairy-Free V Vegan VG Vegetarian EF Egg-Free NF Nut-Free P Paleo Browse All

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