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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. 

Up until about a week ago, I thought tuRmeric was spelled and pronounced tUmeric. It’s not. There’s an R. It also has some pretty amazing anti-inflammatory health benefits and I’ve been trying to incorporate it more into my life. 

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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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Print

Roasted Sweet Potato and Brussels Sprouts

  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35

Scale

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

  • Serving Size: 4

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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