Roasted Brussels Sprouts and Sweet Potatoes
Roasted Brussels Sprouts and Sweet Potatoes are simple yet satisfying. This easy-to-follow recipe will guide you through the process of creating a dish that's crispy on the outside, tender on the inside and bursting with flavor. Using your trusty oven and a baking sheet, you'll transform these humble vegetables into a side dish that's sure to impress.
Servings 8
Calories 163kcal
Ingredients
- 1 pound sweet potatoes peeled and chopped into ½ inch pieces
- 1 pound Brussels sprouts halved (quarter large sprouts)
- 1 small red onion cut into moons
- 3 tablespoons avocado oil
- 1 tablespoon maple syrup
- ½ teaspoon sea salt
- ¼ teaspoon crushed red pepper flakes
- ⅓ cup chopped pecans toasted
Instructions
- Preheat the oven to 400° F. Line a baking sheet with parchment paper.
- Place the sweet potatoes, Brussels sprouts, and red onion in a bowl. Toss with the avocado oil, maple syrup, salt, and crushed red pepper flakes.
- Arrange in a single layer on the prepared baking sheet.
- Cook for 35 to 40 minutes until the vegetables are tender.
- Top with the pecans.
Nutrition
Calories: 163kcal | Carbohydrates: 20g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 193mg | Potassium: 457mg | Fiber: 5g | Sugar: 6g | Vitamin A: 8493IU | Vitamin C: 51mg | Calcium: 50mg | Iron: 1mg