VG Vegetarian

Roasted Sweet Potato and Brussels Sprouts

Prep: 10Cook: 25Total: 35


  • 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


  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
© The Toasted Pine Nut