Description
Ingredients
Units
Scale
- 3 sweet potatoes
- 3 cups brussels sprouts
- 2 cloves garlic
- 1 tablespoon avocado oil
- 1 tablespoon Maple Syrup
- 1 tablespoon Kirkland no-salt seasoning (see note below)
- 2 tablespoons raw pine nuts (or any other raw nut)
- 1–2 tablespoons dried fruit (optional)
- 1–2 tablespoons Siracha Sauce
- Salt/pepper to taste (optional)
Instructions
- Preheat oven to 400 degrees F.
- Clean and chop sweet potatoes into ¼ inch cubes. You can lean the skin on for added nutrients.
- Clean the brussels sprouts, cut the end off and cut the sprout in half or quarters depending on size. I like to keep my sprouts a little bigger than the sweet potatoes.
- Smash and chop garlic.
- Add vegetables and garlic to the pan and add avocado oil, maple syrup and spices.
- Bake for 20-35 minutes until nicely roasted but brussels sprouts should be tender not too done.
- Transfer to a bowl, add nuts and dried fruit and drizzle with siracha sauce.
- Add salt/pepper to taste, Enjoy!
Notes
- Seasoning: You can add any herbs and seasonings you like such as thyme, rosemary, or oregano.
- Every oven is different as well as how well done you like your vegetables. Check the oven at 25 minutes. I prefer my vegetables on the lightly roasted side.
- Refrigerator: store in an airtight container for up to 1 week.
- Prep Time: 10
- Cook Time: 35
- Category: side dish
- Method: oven roasted
- Cuisine: American
Keywords: roasted vegetables, roasted brussels sprouts, vegan side dish