Sheet Pan Roasted Brussels Sprouts and Sweet Potatoes
Ingredients
The vegetables
-
1
pound
sweet potatoes, peeled and chopped into ½ inch pieces
-
1
pound
Brussels sprouts, halved
-
1
small
red onion, cut into moons
The seasoning and oil
-
3
tablespoons
avocado oil
-
1
tablespoon
maple syrup
-
½
teaspoon
sea salt
-
¼
teaspoon
crushed red pepper flakes
The topping
-
⅓
cup
toasted pecans, chopped
Instructions
- 1. Preheat the oven to 400° F and line a baking sheet with parchment paper.
- 2. In a bowl, combine the sweet potatoes, Brussels sprouts, and red onion.
- 3. Toss the vegetables with avocado oil, maple syrup, sea salt, and crushed red pepper flakes.
- 4. Arrange the mixture in a single layer on the prepared baking sheet.
- 5. Roast for 35 to 40 minutes until the vegetables are tender.
- 6. Top the roasted vegetables with toasted pecans before serving.
Nutrition Facts (estimated)
Servings
8
Calories
163
Total fat
9g
Total carbohydrates
20g
Total protein
3g
Sodium
193mg
Cholesterol
0mg
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