Roasted Brussel Sprouts and Sweet Potatoes

Looking for some nutrient-rich comfort food? I’ve got you. These roasted Brussels sprouts and sweet potatoes are drizzled in a balsamic dressing and sprinkled with pecans and feta cheese.

The result? An insanely flavorful side dish that’s absolutely packed with goodness! Serve alongside your favorite entrée for a healthy, complete, and filling meal.

"I made this recipe a few days ago and it was just deliciously awesome!"

what our readers think

– brussels sprouts – sweet potato – olive oil – garlic powder – ground cumin – allspice – sea salt – pecans – feta cheese – balsamic vinegar

ingredients

01.

Start by preheating your oven to 400 degrees Fahrenheit and preparing your vegetables.

Trim and halve the Brussels sprouts, and chop the sweet potato into ½-inch chunks.

02.

Then, toss the veggies in a small casserole dish with the olive oil, garlic powder, cumin, allspice, and sea salt until they’re nicely coated.

03.

04.

Place the full casserole dish on the center rack of the oven and bake for 30 to 45 minutes. Stir once halfway through and cook until the veggies are golden brown.

05.

While your veggies are cooking, heat the balsamic vinegar in a saucepan over medium-high heat until it comes to a boil.

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