Roasted Sweet Potatoes and Brussels Sprouts

Step 1

Preheat your oven to 400 degrees F.

Step 2

Trim your Brussels by cutting off the little brown end. If there are any yellow leaves, pull them off. Cut any large ones in half. Add to a large bowl.

Step 3

Peel your sweet potato and chop into 1-2 inch pieces. Add to the large bowl.

Step 4

Smash 2 cloves of garlic and add it to the bowl.

Step 5

Pour 1/3 cup olive oil over the vegetables.

Step 6

Add cumin, garlic salt, salt, and pepper to taste. Stir to coat.

Step 7

(Line a large sheet pan with foil if you want super easy cleanup)

Step 8

Drizzle a little olive oil onto the sheet pan and rub it all over the pan (or foil) with your hand. Or you could spray it really well with nonstick spray.

Step 9

Pour the veggies onto the pan.

Step 10

Roast at 400 for about 40-45 minutes. The veggies are done when they are brown and a fork slides into them easily.

Step 11

Place the veggies in a serving bowl and toss with 1-2 tablespoons red wine vinegar to taste. Garnish with fresh thyme if you want. Eat hot!