Description
A hearty side dish for those cold winter days! Oven Roasted sweet potatoes and Brussels Sprouts pair extremely well in this healthy and easy recipe.
Ingredients
Scale
- 2 sweet potatoes (peeled and cut into bite size pieces)
- 25–30 Brussels sprouts (ends trimmed and sliced in half)
- 1 tablespoon fresh thyme
- 1 1/2 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 1/2 teaspoon curry powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon white pepper
- 1/4 teaspoon celery salt
Instructions
- Preheat oven to 400ºF.
- In a large pan over high heat, add butter, 1 tablespoon olive oil and thyme. When the butter is bubbling, add sweet potatoes and Brussels sprouts. Cook for 6 minutes.
- Cover a cookie tray with parchment paper and transfer vegetables to it.
- Drizzle 1/2 tablespoon olive oil and evenly sprinkle curry powder, kosher salt, white pepper and celery salt on the vegetables. Toss well using your fingers.
- Roast in the oven for 15-20 minutes or until vegetables are tender. Serve.
Notes
This roasted sweet potato and Brussel sprouts dish will keep refrigerated for up to 4 days.
Nutrition
- Serving Size:
- Calories: 120
- Sugar: 3.6 g
- Sodium: 140.9 mg
- Fat: 5.7 g
- Saturated Fat: 1.8 g
- Carbohydrates: 16.1 g
- Fiber: 4.5 g
- Protein: 3.4 g
- Cholesterol: 5.1 mg
