Roasted Sweet Potatoes and Brussel Sprouts
brussel sprouts, trimmed
large sweet potato
pepper to taste
fresh thyme, to garnish
Preheat your oven to 400 degrees F.
Trim your Brussels by cutting off the little brown end. If there are any yellow leaves, pull them off. Cut any large ones in half. Add to a large bowl.
Peel your sweet potato and chop into 1-2 inch pieces. Add to the large bowl.
Smash 2 cloves of garlic and add it to the bowl.
Pour 1/3 cup olive oil over the vegetables.
Add cumin, garlic salt, salt, and pepper to taste. Stir to coat.
Drizzle a little olive oil onto the sheet pan and rub it all over the pan (or foil) with your hand. Or you could spray it really well with nonstick spray.
Pour the veggies onto the pan.
Roast at 400 for about 40-45 minutes.
Place the veggies in a serving bowl and toss with 1-2 tablespoons red wine vinegar to taste. Garnish with fresh thyme if you want. Eat while hot.
The Food Charlatan