I’ve been getting brussels sprouts a lot lately at the farmers market and when I came across a recipe in my Whole30 cookbook (I started Whole30 last week) that incorporated them I knew I had to try it. I tweeked it a bit to my liking and it turned out yummy! The sweet potatoes make it a little sweet, and the brussels sprouts and onions bring in the savory. They were great for a side at dinner and we had the leftovers the next morning with a poached egg over top.
Roasted Sweet Potatoes and Brussels Sprouts
Prep time
Cook time
Total time
Author: One Green Fork
Ingredients
- 2 sweet potatoes, peeled and cut into chunks
- ½ - 1 lb brussels sprouts, trimmed and halved
- ½ red onion, thinly sliced
- 3 cloves garlic, minced
- 3 Tbsp olive oil
- Salt & Pepper
Instructions
- Preheat oven to 400 degrees.
- Toss sweet potatoes with 1 Tbsp olive oil. Place on parchment lined cookie sheet.
- Heat remaining 2 Tbsp olive oil in a skillet. When hot add brussels sprouts and saute for 3 minutes.
- Add onions and garlic and cook for a minute more. then add to the sweet potatoes and spread on cookie sheet and season with salt and pepper.
- Bake for 18 minutes until potatoes are soft.
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