Roasted Brussel Sprouts and Sweet Potatoes
Roasted Brussels Sprouts and Sweet Potatoes is a marvelous side dish to any main entrée. Enjoy it alongside roast chicken or pot roast for an amazing meal.
Servings: 4 Servings
Calories: 230kcal
Ingredients
- 4 cups brussels sprouts trimmed and halved
- 1 large sweet potato chopped into ½-inch chunks
- 3 Tbsp olive oil or avocado oil
- 1 tsp garlic powder
- ½ tsp ground cumin optional
- Pinch allspice
- 1/4 tsp sea salt to taste
- ¼ cup raw pecans
- 1/3 cup feta cheese
- 1/2 cup balsamic vinegar
Instructions
- Preheat the oven to 400 degrees F.
- Add the brussels sprouts, sweet potato, olive oil, garlic powder, cumin, allspice, and sea salt to a small casserole dish (8" x 8" or 9" x 13" will both work!). Toss everything together to coat the veggies.
- Place on the center rack of the oven and bake 30 to 45 minutes, stirring once half-way through, or until veggies are golden-brown and cooked through.
- In a small saucepan, heat the balsamic vinegar over medium-high and bring to a full boil. Cook at a full (but controlled) boil, stirring frequently, until vinegar is reduced by 1/2 of its original volume, about 5 minutes.
- Taste veggies for flavor and add salt to taste. Serve roasted veggies with pecans, feta, and balsamic reduction drizzled on top.
Nutrition
Serving: 1Serving | Calories: 230kcal | Carbohydrates: 20g | Protein: 6g | Fat: 18g | Fiber: 5g | Sugar: 8g