Roasted Sweet Potatoes and Brussels Sprouts

Roasted vegetables (like these Brussels sprouts and sweet potatoes) are superior in almost every way; it’s a fact. But they take up valuable oven space on holidays. Make them ahead of time and reheat!  Save on time and stress.

And then there were tons of comments from my extended family with things like, “worst vegetable on earth,” and “let the kids use it as a sword and then throw it in the trash!” It’s no wonder I never had them growing up. The real question is, Mom, why didn’t you buy me a Brussels sprout sword?? Wth.

Roasted Sweet Potatoes and Brussels Sprouts
Serves Serves 6-8   


 1 pound Brussels sprouts, trimmed
 1 large sweet potato (1 pound)
 2 cloves garlic, smashed
 1/3 cup olive oil
 1 teaspoon cumin
 1/4 or 1/2 teaspoon garlic salt
 1 teaspoon salt
 pepper to taste
 1 tablespoon red wine vinegar
 fresh thyme, to garnish


Preheat your oven to 400 degrees F.
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. Add to a large bowl.
Peel your sweet potato and chop into 1-2 inch pieces. Add to the large bowl.
Smash 2 cloves of garlic and add it to the bowl.
Pour 1/3 cup olive oil over the vegetables.
Add cumin, garlic salt, salt, and pepper to taste. Stir to coat.
(Line a large sheet pan with foil if you want super easy cleanup)
Drizzle a little olive oil onto the sheet pan and rub it all over the pan (or foil) with your hand. Or you could spray it really well with nonstick spray.
Pour the veggies onto the pan.
Roast at 400 for about 30-40 minutes. The veggies are done when they are brown and a fork slides into them easily.
Place the veggies in a serving bowl and toss with 1-2 tablespoons red wine vinegar to taste. Garnish with fresh thyme if you want. Eat hot!

Recipe Notes

The garlic is there to add flavor, not necessarily to be eaten, although I do think it's quite tasty.

If you want to reheat these, take them out of the oven and let cool. (Skip adding the red wine vinegar.) Store in a tupperware in the fridge for up to 2 days. When you are ready to eat, spread the veggies on a greased pan and roast at 400 for about 5-10 minutes until you can hear them sizzling and they are hot. Remove from the oven, add a little red wine vinegar, and serve!

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