Roasted vegetables are a staple in my house, I will almost always have some form of roasted vegetable in my fridge at all times.They are healthy, easy to make and versatile. You can eat them as a side with anything or just as a healthy snack. This recipe is so simple and full of flavour. It will also make a quick and delicious side dish for Thanksgiving. Feel free to top with Parmesan cheese before serving.
- 3 cups brussel sprouts, trimmed
- 2 cups sweet potato, chopped into chunks
- 4 garlic cloves, peeled
- 3 tsp olive oil
- 1/4 tsp black pepper
- 1 tsp salt
- pinch red pepper flakes
Preheat oven to 400 F
Trim the stems of the brussel sprouts and remove any yellow or tough leaves. Cut the larger sprouts in half
On a lined roasting pan, toss the brussel sprouts, sweet potatoes and whole garlic cloves with the olive oil, red pepper flakes, salt, and pepper.
Bake for 20-25 minutes, until sweet potatoes are cooked through and both vegetables are slightly browned.