Roasted Sweet Potatoes and Brussel Sprouts
A colorful and nutritious side dish perfect for holiday meals.
Instructions
- 01
Preheat your oven to 400 degrees F.
- 02
Trim your Brussels by cutting off the little brown end. If there are any yellow leaves, pull them off. Cut any large ones in half.
- 03
Peel your sweet potato and chop into 1-2 inch pieces.
- 04
Smash 2 cloves of garlic and add to the vegetables.
- 05
Pour olive oil over the vegetables and season with cumin, garlic salt, salt and pepper.
- 06
Roast for 35-40 minutes until tender and caramelized.
- 07
Drizzle with red wine vinegar and garnish with fresh thyme.
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