Saturday, 18 November 2017

Roasted Sweet Potatoes and Brussels Sprouts

This healthy recipe is quick and easy and makes for a perfect side dish.

2 pounds Brussels Sprouts (washed, trimmed and halved)
6 ounce sweet potato (peeled and diced, about 1 inch cubes)
2 teaspoons avocado oil (can use EVOO)
Sea salt to taste
Fresh ground black pepper to taste

Place the prepared Brussels sprouts and sweet potato into a large bowl with remaining ingredients and toss to coat completely.
Place on a parchment paper lined baking sheet and roast in a preheated 375 degree oven for 30 minutes or until sweet potatoes are soft and cooked through.

*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience truly gluten free.

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Have you tried this recipe?? Tell us how it turned out :)