Roasted Brussels Sprouts and Sweet Potatoes

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by Liz Revilla (inspired by The Food Charlatan)
Vertex Education Ambassador, Nutrition

Prepared by Rima Manomaitis

INGREDIENTS

  • 1 pound Brussels sprouts, trimmed and halved
  • 1 large sweet potato, peeled and chopped
  • 2 cloves garlic, smashed
  • 1/3 cup olive oil
  • 1 teaspoon cumin
  • 1/4 teaspoon garlic salt
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 tablespoon balsamic vinegar

DIRECTIONS

  • Preheat your oven to 400 degrees F.
  • Add Brussels sprouts and sweet potatoes to a large bowl.
  • Add garlic, olive oil, 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 40-45 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 of balsamic vinegar to taste. Enjoy!

NUTRITIONAL FACTS

Servings: 6 servings (1 cup)
Calories: 190
Protein: 4 grams
Carbohydrates: 19 grams
Fat: 12 grams

CALORIE CONSIDERATIONS

    • To INCREASE calories: Add 3-4 ounces of your favorite protein to make this a complete meal! (+150-200 calories).
    • To DECREASE calories: Reduce serving size to ½ cup (-95 calories).

TO MAKE THIS GLUTEN FREE:

This recipe is already gluten free!

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DID YOU KNOW...

The phytochemical sulforaphane that gives Brussels sprouts their unique flavor also helps lower cancer risk!

DID YOU KNOW...

Just under one ounce of these vegetables provides 5 grams of fiber and 5 grams of protein!

DID YOU KNOW...

They really are named after Brussels, the capital of Belgium, where they were a popular 16th century crop!

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