|Servings||Prep Time||Cook Time|
|5||10 mins||30 mins|
|1.||Preheat oven to 450° F (230° C).|
|2.||Trim woody stem off sprouts and split in half. Scrub sweet potatoes and cut into chunks about the size of your brussels sprouts.|
|3.||Rinse and thoroughly drain vegetables. Add all ingredients to a very large bowl and toss or stir to coat.|
|4.||Pour vegetable mixture onto 15"x20" baking sheet (foil lined or sprayed with nonstick aerosol). Arrange into a single layer.|
|5.||Roast vegetables until tender and caramelized, about 30 minutes. Give the vegetables a stir on the baking pan halfway through cooking.|
|6.||Serve hot or room temperature.|
|7.||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.
|Serving Size||1 serving|