Roasted Brussels Sprouts & Sweet Potatoes
A tasty side dish or accompaniment to a vegetarian meal.
||Preheat oven to 450° F (230° C).
||Trim woody stem off sprouts and split in half. Scrub sweet potatoes and cut into chunks about the size of your brussels sprouts.
||Rinse and thoroughly drain vegetables. Add all ingredients to a very large bowl and toss or stir to coat.
||Pour vegetable mixture onto 15"x20" baking sheet (foil lined or sprayed with nonstick aerosol). Arrange into a single layer.
||Roast vegetables until tender and caramelized, about 30 minutes. Give the vegetables a stir on the baking pan halfway through cooking.
||Serve hot or room temperature.
||Note: you can sub 'pure' maple syrup for agave.
There are 226 calories in 1 serving of Roasted Brussels Sprouts & Sweet Potatoes.
Calorie split: 32% fat, 58% carbs, 10% protein.
Amount Per Serving
% Daily Values*
Calorie Counter 100% Free
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