Roasted Brussel Sprouts & Sweet Potato
Busy weeknights call for fuss free dishes. Just as easy as it is to pick up fast food or order delivery, you can get this side dish on the table in 30 minutes with minimal prep.
I love roasted brussels sprouts and I’ve been craving them since Thanksgiving. I usually just roast them and toss them in balsamic vinegar (still a great option). But last night, I decided to add a little something to the dish. Sweet Potatoes and then topped with dried cranberries.
I served it along side this maple dijon broiled salmon. But this colorful side would easily compliment your favorite baked chicken or seared steak for a very balanced meal.
Your how to:
Preheat oven to 400 degrees. Thoroughly rinse two cups of brussels sprouts. Slice in half and toss in olive oil, salt and pepper. Add one sweet potato, peeled and cubed. Toss with more olive oil and sprinkle with salt and pepper. Spread the vegetables on a foil line baking sheet. Roast in the preheated oven for 20-25 minutes, depending on your preference. Once done, remove the baking sheet from the oven. Transfer to a serving bowl and sprinkle with a few dried cranberries (optional). Enjoy!
Chat ya’ later