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Roasted Brussels Sprouts & Sweet Potatoe

INGREDIENTS 

1 pound Brussels sprouts, trimmed and halved 1 large sweet potato (about 12 ounces), peeled and cubed (3/4-inch) 3 tablespoons extra-virgin olive oil 1 teaspoon ground cumin 1 teaspoon paprika 1 teaspoon salt ½ teaspoon ground pepper ¼ teaspoon cayenne pepper

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STEP-1

Preheat oven to 450°F.

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STEP-2

Toss Brussels sprouts, sweet potatoes, oil, cumin, paprika, salt, pepper and cayenne on a large rimmed baking sheet; spread in a single layer.

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STEP-3

Roast until tender and browned, about 20 minutes, stirring halfway through.

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Nutrition Profile:

Low-Carb Nut-Free Dairy-Free Soy-Free High-Fiber Vegetarian Egg-Free Gluten-Free 

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Equipment

Large rimmed baking sheet

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