Description
This Roasted Brussels Sprouts and Sweet Potatoes dish? It’s the kind of side that’s great for any occasion, from your laid-back weeknight dinners to those fancy holiday spreads where you want to impress your guests.
Ingredients
1 1/2 pounds brussel sprouts, cut
4 cups sweet potatoes, cubed
1/4 cup olive oil or avocado oil, divided
3 garlic cloves, minced
Juice of 1 lemon, divided
1 teaspoon coarse kosher salt, divided
1 teaspoon ground black pepper, divided
1/4 cup grated parmesan
1 tablespoon honey
1 teaspoon Dijon mustard
1/2 cup parsley
1/2 cup pecans
2 ounces pomegranate seeds
1/2 teaspoon thyme, fresh
Instructions
- Preheat the oven to 400° F.
- Clean and dry the brussels sprouts and sweet potatoes. Cut off the little brown ends of the brussesl sprouts. Take off any brown or yellow leaves.
- Cut the brussels sprouts in half longways. Place in the baking dish.
- Cut the sweet potatoes so they are in bite-size bites. Place in a 9×13 baking dish.
- To the baking dish add ⅛ cup olive oil, 3 cloves of garlic, ½ of the juice from the lemon, ½ teaspoon salt, and ½ teaspoon pepper. Mix until the vegetables are coated
- Bake for 20 minutes. Mix the vegetables around. Bake for an additional 20 to 25 minutes or until the vegetables are fork-tender and have a nice golden brown color.
- In a small bowl add ⅛ teaspoon olive oil, half of the lemon juice, parmesan, honey, Dijon mustard, ½ teaspoon salt, and ½ teaspoon pepper. Mix until combined. Pour over the vegetables. Mix until incorporated.
- Top with parsley, pecans, and pomegranate seeds. Mix until incorporated.
- Top with fresh thyme.
Notes
You can store the leftovers in a cooled baking dish, covered with plastic wrap or aluminum foil, placed in the refrigerator for 3 to 4 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dishes
- Method: Oven Baked
- Cuisine: American
Nutrition
- Serving Size: 1 helping
- Calories: 315
- Sugar: 11.8 g
- Sodium: 366 mg
- Fat: 17.4 g
- Saturated Fat: 2.6 g
- Trans Fat: 0 g
- Carbohydrates: 37.9 g
- Fiber: 8.7 g
- Protein: 7.9 g
- Cholesterol: 2.4 mg
