Roasted Sweet Potatoes and Brussels Sprouts
Sweet potatoes and brussels sprouts tossed in garlicky maple oil and roasted until caramelized — a healthy side that eats like a treat.
- Prep Time
- 15 min
- Cook Time
- 45 min
- Total Time
- 1 hr
- Servings
- 2-4 servings
For years, brussels sprouts and sweet potatoes were both just "okay" in my book — until I started roasting them together with a little garlic, maple syrup, and Italian seasoning. Now I'm hooked.
This shot straight to my top five lunches, especially since I started eating cleaner and noticed how much energy it gave me back. Best part? I can eat the whole pan with zero guilt.
It's also become my go-to potluck dish when I need something healthy to bring along — though if no one else wants any, that just means more for me.
Ingredients
- 2 large sweet potatoes
- 1 lb. brussels sprouts
- 2 tbsp. avocado oil or coconut oil
- 2 tbsp. maple syrup
- 2 cloves garlic, minced
- 1 tsp. dried Italian seasoning
- 1 tsp. salt (kosher, sea salt, or pink Himalayan)
Instructions
- 1Preheat oven to 400°F.
- 2Peel the sweet potatoes, cut off the ends to create a flat side, and cut into bite-size (about 1/2-inch) cubes. Add to a medium mixing bowl.
- 3Trim the ends off the brussels sprouts, halve them, and peel off 1-2 outer layers. Add to the bowl with the sweet potatoes.
- 4In a small bowl, whisk together the garlic, Italian seasoning, maple syrup, and oil. Pour over the vegetables and toss to coat.
- 5Spray a 9x13-inch baking dish with olive oil cooking spray and spread the vegetables into an even layer. Sprinkle with salt.
- 6Bake for 40-45 minutes, until the sweet potatoes are tender.
Tips
- This makes a great lunch for one, or split it between two and serve with steamed veggies or a side salad.
