Roasted Sweet Potatoes & Brussels Sprouts
Ingredients
The vegetables
-
2
whole
Sweet Potatoes
-
16
oz.
Fresh Brussels Sprouts
-
½
tsp
Himalayan Salt
-
1
tsp
Black Pepper
-
¼
cup
Extra-virgin Olive Oil
The honey-balsamic glaze
-
¾
cup
Balsamic Vinegar
-
1–2
tbsp
Raw Unfiltered Honey
-
¼
tsp
Ground Cinnamon
-
¼
tsp
Ground Turmeric
Instructions
- Preheat the oven to 400 degrees.
- Peel the sweet potatoes and cut them into medium-sized cubes; halve the Brussels sprouts and remove the hard stem.
- Spread the vegetables on a baking sheet, season with salt and pepper, and drizzle with olive oil. Bake for 20 minutes.
- While the vegetables bake, whisk together the glaze ingredients in a bowl and cook in a small pan over low heat for 10 minutes.
- Combine the roasted vegetables in a large bowl with the honey-balsamic glaze, mix well, and return to the baking sheet to roast for an additional 5 minutes.
- Serve immediately.
Nutrition Facts (estimated)
Servings
6
Calories
182
Total fat
8.8g
Total carbohydrates
24.3g
Total protein
3.4g
Sodium
219mg
Cholesterol
0mg
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