The perfect fall smell is that of sweet potatoes baking! I am also obsessed with Brussels sprouts any time of year! So why not combine the best two Fall favorites of mine into one healthy dish!
Ingredients:
1 pound Brussels sprouts, trimmed
1 large sweet potato (1 pound)
2 cloves garlic, smashed
1/3 cup olive oil
1 teaspoon cumin
1 tsp of cinnamon
1/2 tsp of rosemary
1/4 or 1/2 teaspoon garlic salt
1 teaspoon salt
pepper to taste
Directions:
- Preheat your oven to 400 degrees F.
- Steam Your Brussel sprouts. I cut them in halves and place them in a microwave bag or container and place in the microwave for 4-5 minutes (until soft)
- Peel your sweet potato and chop into 1-2 inch pieces. Add to the large bowl.(to make it easier buy already cut and peeled sweet potatoes too)
- Put 2 cloves of garlic into the bowl.
- Pour 1/3 cup olive oil over the top.
- Add cumin, cinnamon, garlic salt, rosemary, and pepper to taste. Stir till mixed thoroughly.
- (Line a large sheet pan with foil).
- Spray the Pan with Non Stick Spray.
- Pour the veggies onto the pan.
- Roast at 400 for about 30-40 minutes. The veggies are done when they are brown and a fork slides into them easily.