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Brussels Sprouts and Sweet Potatoes with Rosemary


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  • Author: Mariel Lewis
  • Total Time: 1 hr 30 mins
  • Yield: 10 servings (1/2 cup per serving) 1x

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

  1. Preheat oven to 450 F.
  2. Cut sweet potatoes into ½” -1” thick slices and let them soak in iced water for 20 minutes. Drain and set aside.
  3. Add all ingredients, with the exception of salt and pepper, in a bowl and mix well so all is coated with coconut oil.
  4. Divide ingredients evenly between two baking dishes, making sure there’s no overlap.
  5. Bake for 60 minutes, tossing potatoes around half way.
  6. 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