Go Back
Annika Schimmer

Roasted Sweet Potatoes and Brussels Sprouts

Roasted sweet potatoes and brussels sprouts are a simple, healthy yet delicious side dish for any occasion. Perfect for a Thanksgiving or holiday dinner. This recipe is gluten free, dairy free, Paleo, and AIP.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 1 medium bowl
Course: Main Dish
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 large sweet potato
  • 20 brussel sprouts
  • 2 cloves garlic (minced, use more if you like it very garlicy)
  • 2 large sprigs rosemary
  • 4 Tbsp extra virgin olive oil
  • sea salt and pepper (Omit pepper on AIP)

Method
 

  1. Preheat oven to 350 degrees.
  2. Cut the veggies into small pieces. See the picture above. Place on a large baking sheet. Drizzle with olive oil, minced garlic, salt, pepper. Remove the rosemary leaves with your fingers and sprinkle evenly on the sweet potatoes and brussels sprouts.
  3. Roast in the middle of the oven for about 40 minutes or until golden browned. Toss after 20 minutes and make sure all veggies are covered with oil. If the veggies seem a bit dry add a little extra olive oil.
  4. Enjoy!