Recipe
Roasted Sweet Potato and Brussels Sprouts
Prep: 10Cook: 25Total: 35
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
- Preheat oven to 400F.
- 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 1/4″ thick.
- In a large bowl, toss the veggies with some melted coconut oil until well coated.
- Then add the spices and continue to mix until everything is coated and happy.
- Place them in a single layer on a lined baking sheet. I always turn the Brussels flat side down.
- Bake for about 25 minutes, until golden brown.
Nutrition Info:
- Serving Size: 4