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Roasted Brussels Sprouts and Sweet Potatoes

Roasted Brussels Sprouts and Sweet Potatoes is a marvelous side dish to any main entrée.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 4 Servings
Calories: 230 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 4 cups Brussels sprouts trimmed and halved
  • 1 large sweet potato chopped into ½-inch chunks
  • 3 tablespoons olive oil
  • 1 teaspoon garlic powder
  • ½ teaspoon ground cumin
  • Pinch allspice
  • 3/4 teaspoon sea salt to taste
  • ¼ cup raw pecans
  • 1/3 cup feta cheese
  • 1/2 cup balsamic vinegar

Instructions

    Cup of Yum
  1. Preheat the oven to 400 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. Taste veggies for flavor and add salt to taste. Serve roasted veggies with pecans, feta, and balsamic reduction drizzled on top.

Nutrition Information

Serving 1Serving Calories 230kcal (12%) Carbohydrates 20g (7%) Protein 6g (12%) Fat 18g (28%) Fiber 5g (20%) Sugar 8g (16%)

Nutrition Facts

Serving: 4Servings

Amount Per Serving

Calories 230

% Daily Value*

Serving 1Serving
Calories 230kcal 12%
Carbohydrates 20g 7%
Protein 6g 12%
Fat 18g 28%
Fiber 5g 20%
Sugar 8g 16%

* Percent Daily Values are based on a 2,000 calorie diet.