Maple Garlic Roasted Sweet Potatoes and Brussels Sprouts
Servings: 4
Calories: 169kcal
Ingredients
- 1 lb sweet potatoes diced into ½ inch cubes
- ½ lb Brussels sprouts trimmed and halved
- 2 cloves garlic minced
- 1 tablespoon avocado oil
- 1 tablespoon maple syrup
- ½ teaspoon fine sea salt plus additional to taste
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 425 °F and line a large sheet pan with a silicone liner or parchment paper.
- Add the diced sweet potatoes, halved Brussels sprouts, minced garlic, avocado oil, maple syrup, salt and pepper to a bowl and toss to evenly coat.
- Spread the vegetables into a single layer on the prepared baking sheet, placing the sprouts cut side down.
- Roast in the preheated oven for 35-35 minutes, stirring every 10-15 minutes until the vegetables are tender and slightly crispy.
- Serve.
Notes
Leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave until warmed through.
Nutrition
Calories: 169kcal | Carbohydrates: 32g | Protein: 4g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 223mg | Potassium: 622mg | Fiber: 6g | Sugar: 9g | Vitamin A: 16516IU | Vitamin C: 51mg | Calcium: 67mg | Iron: 2mg
