Roasted Sweet Potatoes and Brussels Sprouts


Roasted Sweet Potatoes and Brussels Sprouts


  • 1 pound Brussels sprouts, trimmed
  • 1 large sweet potato 
  • 2 cloves garlic, minced
  • Olive oil
  • 1 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 1 teaspoon sea salt
  • Fresh ground pepper to taste
  • 1 tablespoon red wine vinegar
  • Fresh thyme


  1. Preheat oven to 400 degrees F.
  2. Trim brussel sprouts, and cut in half.
  3. Chop the sweet potato into 1-2 inch pieces.
  4. Place brussel sprouts and sweet potato and garlic into a large bowl. Drizzle with olive oil and toss to coat everything evenly.
  5. Add the cumin, garlic powder, sea salt, and pepper. Toss again to coat.
  6. Pour the veggie onto a prepared baking sheet and spread out in one layer over the sheet.
  7. Place in the oven and roast for 40-45 minutes. The veggies are done when they’re brown and fork tender.
  8. Place the veggies in a serving bowl and toss with the red wine vinegar. Garnish with fresh thyme, and more salt and pepper to taste.
  9. Enjoy.