How to make Oven-Roasted Brussels Sprouts and Sweet Potatoes


Roasted Brussels Sprouts and Sweet Potatoes – Savory and deliciously crispy! Don’t be surprised when you find yourself eating these oven-roasted Brussels sprouts and sweet potatoes straight off the sheet pan! This easy side dish is perfect for a holiday dinner and will have your guests asking for more. Enjoy!

Ingredients you need


  •     1 1/2 lb (700g) Brussels sprouts, trimmed and halved
  •     1 medium sweet potato, peeled and diced
  •     1/4 cup (60ml) extra-virgin olive oil
  •     Kosher salt and fresh cracked black pepper
  •     1/2 teaspoon crushed red pepper flakes (optional)

Directions

1. To make the roasted Brussels sprouts and sweet potatoes: Preheat your oven to 450°F (230ºC). Toss Brussels sprouts and oil in a large bowl; season with salt and black pepper. Repeat the same process with sweet potato.

2. Line a baking sheet with parchment paper. Arrange brussels sprout cut side down on one side of the baking sheet. Arrange the sweet potato on the other side. Roast Brussels sprouts and sweet potato on the bottom rack until softened and deeply browned, approx. 20–25 minutes.

3. Transfer roasted brussels sprouts and sweet potato to a large bowl. Add red chili pepper flakes and toss to combine. Transfer the roasted Brussels sprouts and sweet potatoes to a platter or a serving bowl. Enjoy!

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