Roasted Brussels Sprouts and Sweet Potatoes
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Roasted Brussels Sprouts and Sweet Potatoes
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Savor the well-seasoned sweetness of this versatile veggie dish baked to tender perfection.
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Ingredients
- 1 pound Brussels sprouts trimmed and halved
- 1 large sweet potato peeled and cut into 1-2 inch pieces
- 2 cloves garlic minced
- 1/4 cup olive oil
- 2 teaspoons honey
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 1 teaspoon cumin
- 1 tablespoon red wine vinegar
- Fresh parsley for garnish optional
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Instructions
- Preheat oven to 400°F.
- Place the Brussels sprouts, sweet potatoes, and minced garlic in a large bowl. Drizzle with olive oil and honey.
- Add salt, pepper, garlic powder, onion powder, and cumin. Toss to coat vegetables evenly.
- Prepare a baking sheet by lining it with lightly greased aluminum foil. Arrange the seasoned vegetables in a single layer on the sheet.
- Roast in the oven for 40 minutes or until the veggies become tender and slightly browned, stirring halfway through the cooking time.
- Remove from the oven. Drizzle red wine vinegar over the vegetables and garnish with fresh parsley if desired. Serve warm.
Nutrition Information
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Calories
156kcal
(8%)
Carbohydrates
17g
(6%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Sodium
429mg
(18%)
Potassium
438mg
(13%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
5919IU
(118%)
Vitamin C
66mg
(73%)
Calcium
50mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 156 kcal
% Daily Value*
| Calories | 156kcal | 8% |
| Carbohydrates | 17g | 6% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 429mg | 18% |
| Potassium | 438mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 5919IU | 118% |
| Vitamin C | 66mg | 73% |
| Calcium | 50mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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