Roasted Brussels Sprouts and Sweet Potato
A beautiful, nutrient-dense combination of roasted Brussels sprouts and sweet potato caramelized together in the oven. A colorful, satisfying, and effortlessly healthy side dish.
Equipment
- Sheet Pan
- (Help support our site!)Mixing Bowl
- (Help support our site!)Whisk
- (Help support our site!)Paring Knife
- (Help support our site!)Chefs Knife
- (Help support our site!)Cutting Board
Ingredients
- 2 whole Sweet Potato (Yams) See How to Roast Sweet Potato
- 2 lb Fresh Brussel Sprouts
- ½ bunch Scallions Rough Cut
- 5 clove Fresh Garlic Sliced Thin
- 1 cup Cranberries
- ½ cup Pecans
- 1 T.T Salt & Pepper
Instructions
- Begin by washing and gathering all ingredients and lets bring it to the board.
- Peel of Skin From roasted yams. See Recipe on how to roast potato.
- Once done pealing all potato, dice into portions of choice.
- Begin to clean the Brussel sprouts by cutting off bottom stem and cutting Brussel sprout in half.
- Add Cut Brussels to a mixing bowl.
- Then thinly slice garlic and rough cut scallions.
- Add all ingredients to a bowl season with Olive oil, salt& pepper.`
- Place all ingredients on sheet pan and roast in oven till golden brown.
- Make Thyme lime vinaigrette. see how to recipe.
- Once vegetables are golden brown pull from oven.
- Place vegetables on platter, add cranberries, pecan and thyme vinaigrette.
Notes
This great fall/winter salad is a great accompaniment to any choice over entrée or simply keep it vegetarian. With a drizzle of thyme vinaigrette is refreshing and lite to the pallet.
Nutrition
Serving: 1cup | Calories: 140kcal