ROASTED
BRUSSELS
SPROUTS and sweet potatoes
with cranberries and
pecans

ROASTED BRUSSELS SPROUTS AND SWEET POTATOES
Classic ingredients, paired up in a new way, making this dish the perfect addition to any family meal. And you don’t have to spend all day in the kitchen!

Prep and cook time: 30 Minutes

Ingredients:

  • 4 cups brussels sprouts
  • 1 large sweet potato
  • 3 tablespoons olive oil
  • Salt and pepper to taste
  • 1/2 cup pecan halves, toasted
  • 1/2 cup dried cranberries, unsweetened
  • 3 tbsp. balsamic vinegar

Directions:

  1. Preheat oven to 400°F
  2. Wash and trim brussels sprouts and cut in half lengthwise
  3. Chop sweet potato into ½-inch pieces
  4. In a large bowl, toss brussels sprouts and sweet potato with olive oil, salt, and pepper
  5. Arrange brussels sprouts and sweet potato mixture on a foil-lined baking sheet
  6. Roast for 20–30 minutes or until the brussels sprouts and sweet potato are tender and outer leafs of sprouts are crisp
  7. Once roasted, put brussels sprouts and sweet potato mixture back in large bowl and toss with cranberries, pecans and balsamic vinegar
  8. Serve hot
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