Description
These Brussels Sprouts and Sweet Potatoes with Rosemary are cozy and comforting…much like a hug.
Ingredients
Units
Scale
- 3 large sweet potatoes
- 2 cups brussels sprouts, halved
- 1 red onion, sliced
- 3 fresh rosemary branches
- 2 tsp garlic, minced
- 3 tbsp coconut oil, melted
- 2 tsp sea salt
- 1 tsp black pepper
Instructions
- Preheat oven to 450 F.
- Cut sweet potatoes into ½” -1” thick slices and let them soak in iced water for 20 minutes. Drain and set aside.
- Add all ingredients, with the exception of salt and pepper, in a bowl and mix well so all is coated with coconut oil.
- Divide ingredients evenly between two baking dishes, making sure there’s no overlap.
- Bake for 60 minutes, tossing potatoes around half way.
- Remove from oven and allow 5 minutes of cooling before serving.
- Prep Time: 30 mins
- Cook Time: 60 mins
- Category: Sides
- Method: Roasting
- Cuisine: American