Roasted Brussels Sprouts and Sweet Potatoes
Servings: 6 Servings
Ingredients
- 2 pounds brussels sprouts halved lengthwise
- 1 ½ pounds sweet potatoes diced (about 2 medium potatoes)
- 3 tablespoons pure maple syrup
- 2 tablespoons avocado oil
- 3 to 4 small garlic cloves thinly sliced
- 1 teaspoon salt or to taste
- ⅛ teaspoon black pepper or to taste
- ½ cup pecans halved
Instructions
- Preheat the oven to 375°F, and line a large baking sheet with aluminum foil. Spray the foil with nonstick cooking spray, and set aside.
- In a large bowl, combine the brussels sprouts, sweet potatoes, maple syrup, oil, garlic, salt and pepper.2 pounds brussels sprouts, 1 ½ pounds sweet potatoes, 3 tablespoons pure maple syrup, 2 tablespoons avocado oil, 3 to 4 small garlic cloves, 1 teaspoon salt, ⅛ teaspoon black pepper
- Bake for 25-30 minutes. If the brussels sprouts start to get too brown, cover the tray with aluminum foil until the potatoes are tender.
- Remove the tray from the oven and add the pecans. Place back in the oven for 5 minutes to toast the pecans.½ cup pecans
- Toss to combine, and serve warm. See post for tips and storage options.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup of roasted brussels sprouts and sweet potatoes. Actual calories will vary.
Nutrition Facts
Roasted Brussels Sprouts and Sweet Potatoes
Serving Size
1 cup
Amount per Serving
Calories
290
% Daily Value*
Fat
11
g
17
%
Saturated Fat
1
g
5
%
Polyunsaturated Fat
3
g
Monounsaturated Fat
7
g
Sodium
489
mg
20
%
Potassium
1033
mg
30
%
Carbohydrates
45
g
15
%
Fiber
10
g
40
%
Sugar
14
g
16
%
Protein
8
g
16
%
Vitamin A
17233
IU
345
%
Vitamin C
132
mg
160
%
Calcium
117
mg
12
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
