Roasted Sweet Potatoes and Brussel Sprouts

Print

One thing I’ve always struggled with is coming up with good side dishes that aren’t super boring and repetitive. To avoid this, I’ve learned to make new vegetable combinations that I may have never tried before! These Roasted Sweet Potatoes and Brussel Sprouts are the result of just that!

I’ve never had these two vegetables in the same dish, and one day I had both in the house so I decided to throw them together; and this pair tastes amazing. Their contrasting textures of soft and crunchy make for the perfect, harmonious bite!

All I did was roast them like normal, but I added a dash of red wine vinegar to them right before serving. It totally enhanced the flavor and added the perfect amount of acid to the dish. Plus, these veggies are loaded with antioxidants and promote a healthy gut!

Further Food Nutritionist Commentary:

Brussel sprouts are a nutritionally dense but very low calorie vegetable. They are a great source of protein, antioxidants and vitamins C and K. Cruciferous vegetables, such as Brussels sprouts, contain sulfur-containing compounds that provide their bitter taste. During consumption and digestion, these compounds can break down into other active compounds that may prevent cancer from developing.

By Anna Lee

Roasted Sweet Potatoes and Brussel Sprouts

  • Prep Time: 10 Minutes
  • Cook Time: 30 Minutes
  • Servings: 4

Ingredients

1 pound brussel sprouts, trimmed

1 large sweet potato, peeled and large dice

2 cloves garlic, smashed

1 tablespoon olive oil

1 teaspoon cumin

Sea salt to taste

Pepper to taste

1 tablespoon red wine vinegar

 

 

Instructions

  1. Preheat the oven to 375 degrees.
  2. Roast and prepare the vegetables separately and combine them at the end.
  3. Toss the sweet potatoes with olive oil and season them with salt and pepper.
  4. Spread them in an even layer on a baking sheet.
  5. Bake for about 30 minutes, until soft and a little caramelized, turning once halfway through cooking time.
  6. Trim sprouts and thinly slice.
  7. Toss them with olive oil and season with salt and pepper.
  8. Spread them on an even layer in a baking sheet and roast, turning halfway through until they are browned and crispy.
  9. Roasting time will depend on how thick you’ve sliced them, but is usually about 30 minutes.
  10. Combine the potatoes and sprouts and drizzle with a little olive oil and red wine vinegar.
  11. Taste for seasoning and add salt and pepper, if desired.
Preheat the oven to 375 degrees. Roast and prepare the vegetables separately and combine them at the end. Toss the sweet potatoes with olive oil and season them with salt and pepper. Spread them in an even layer on a baking sheet. Bake for about 30 minutes, until soft and a little caramelized, turning once halfway through cooking time. Trim sprouts and thinly slice. Toss them with olive oil and season with salt and pepper. Spread them on an even layer in a baking sheet and roast, turning halfway through until they are browned and crispy. Roasting time will depend on how thick you’ve sliced them, but is usually about 30 minutes. Combine the potatoes and sprouts and drizzle with a little olive oil and red wine vinegar. Taste for seasoning and add salt and pepper, if desired.

Nutrition Information

Per Serving: Calories: 85; Total Fat: 4 g; Saturated Fat: 1 g; Monounsaturated Fat: 3 g; Polyunsaturated Fat: 1 g; Cholesterol: 0 mg; Sodium: 629 mg; Potassium: 462 mg; Carbohydrate: 11 g; Fiber: 5 g; Sugar: 3 g; Protein: 4 g

Nutrition Bonus:

Vitamin C: 97%; Vitamin A: 47%; Iron: 4%; Calcium: 51%

Roast your vegetables with a dash of Superfood Turmeric for a blast of flavor!

Print
further food collagen

Leave a comment

Your email address will not be published.

Send this to friend