How To Make Roasted Sweet Potatoes and Brussels Sprouts
Toss together a tasty combo of roasted sweet potatoes and brussels sprouts for your next side dish. It’s seasoned with feta cheese for a more savory dish.
- 3tbspolive oilplus more for greasing
- 4cupsBrussels sproutstrimmed and halved
- 2cupssweet potatopeeled and cubed
- 1tspgarlic powder
- ½tspsea saltor more to taste
- ¼tspfreshly ground black pepperor more to taste
- ½cupcrumbled feta cheeseor to taste
Preheat the oven to 400 degrees F (200 degrees C).
Grease a 9 x 13-inch casserole dish with olive oil.
Combine the Brussels sprouts, sweet potatoes, olive oil, garlic powder, sea salt, and pepper in a bowl. Mix well to combine.
Pour the vegetables into the prepared casserole dish.
Bake in the preheated oven for 15 minutes.
Mix the vegetables, then return to the oven to roast for 15 to 20 more minutes.
Sprinkle with feta cheese, then cook for 5 to 10 minutes, until the vegetables are browned and cooked through and the feta cheese is melted.
Serve warm, and enjoy!
- Calories: 236.96kcal
- Fat: 14.42g
- Saturated Fat: 4.27g
- Monounsaturated Fat: 8.28g
- Polyunsaturated Fat: 1.32g
- Carbohydrates: 22.68g
- Fiber: 5.45g
- Sugar: 5.50g
- Protein: 6.83g
- Cholesterol: 16.69mg
- Sodium: 428.57mg
- Calcium: 150.82mg
- Potassium: 589.35mg
- Iron: 1.88mg
- Vitamin A: 528.40µg
- Vitamin C: 76.41mg
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