Ingredients

  • 1 pound Brussels sprouts, trimmed
  • 1 teaspoon cumin
  • fresh thyme, to garnish
  • 2 cloves garlic, smashed
  • 1/3 cup olive oil
  • pepper to taste
  • 1 tablespoon red wine vinegar
  • 1 teaspoon salt
  • 1 large sweet potato (1 pound)
  • 1/4 or 1/2 teaspoon garlic salt

Ready In 45 Minutes

Servings: 6

Cooking Instructions

Step 1

  • Preheat your oven to 400 degrees F. Trim your Brussels by cutting off the little brown end. If there are any yellow leaves, pull them off.
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Step 2

  • Cut any large ones in half.

Step 3

  • Add to a large bowl. Peel your sweet potato and chop into 1-2 inch pieces.
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Step 4

  • Add to the large bowl. Smash 2 cloves of garlic and add it to the bowl.
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Step 5

  • Pour 1/3 cup olive oil over the vegetables.
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Step 6

  • Add cumin, garlic salt, salt, and pepper to taste. Stir to coat. (Line a large sheet pan with foil if you want super easy cleanup)
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Step 7

  • 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.
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Step 8

  • Pour the veggies onto the pan. Roast at 400 for about 40-45 minutes. The veggies are done when they are brown and a fork slides into them easily.
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  • Length: 45 minutes

Step 9

  • Place the veggies in a serving bowl and toss with 1-2 tablespoons red wine vinegar to taste.
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Step 10

  • Garnish with fresh thyme if you want. Eat hot!
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