Roasted Rosemary Brussel Sprouts & Sweet Potato Recipe
Changing things up today on the blog with a delicious and nutritious recipe! Brussel sprouts are a type of cruciferous vegetable, known to contain important phytochemicals, vitamins, minerals and fiber that are important to your health. Research has shown that there is a link between cruciferous vegetable consumption and protection against cancer. Sweet potatoes contain antioxidants, anti-inflammatory nutrients, and nutrients that help regulate blood sugar. This is a great fall/winter recipe that is easy, delicious, and healthy!
1 Pint Brussel Sprouts, washed, trimmed and halved lengthwise
1 Sweet Potato, washed, cut into 1-inch cubes
2 tablespoons olive oil
2 tablespoons rosemary, finely chopped
2 cloves garlic, finely chopped
Coarse salt & pepper to taste
Preheat oven to 450 degrees.
Place the halved Brussel sprouts and sweet potato cubes in a large bowl. Add the remaining ingredients into the bowl and toss until all of the vegetables are coated.
Transfer the mixture to a non-stick baking sheet. Roast for about 25-30 minutes, until the vegetables are browned and tender. Makes about 2 large servings.
*Tip: I like to occassionaly toss the vegetables while in the oven to ensure even cooking.