Description
These Roasted Sweet Potatoes and Brussels Sprouts with Feta and Beets are the perfect side dish to make any time of the year. Satiating, nourishing and naturally gluten-free.
Ingredients
Units
Scale
- 3 sweet potatoes, cubed
- 1 lb. brussels sprouts, halved and stemmed
- 1/2 purple onion, diced
- 3 garlic cloves, minced
- 1 tbsp olive oil, divided
- 1 tbsp maple syrup
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 1/4 tsp cinnamon
- 1/4 tsp cayenne pepper
- 1 cup cooked beets
- 1/4 cup feta cheese crumbles
Instructions
- Preheat oven to 400 F.
- Add sweet potatoes and ½ tbsp of olive oil to a bowl and toss to coat potatoes in oil.
- Transfer sweet potatoes to a roasting pan and bake for 40 minutes, tossing halfway.
- While potatoes bake, whisk remaining ½ tbsp olive oil, minced garlic, maple syrup, cayenne pepper, cinnamon, sea salt and pepper in a small bowl. Set aside.
- In a large bowl, combine brussles sprouts and onions and coat with oil mixture. Set aside.
- Once potatoes are done, add in brussles sprouts and onions, and bake for an additional 20 minutes.
- Remove from oven; add in cooked beets, feta and freshly ground black pepper.
- Prep Time: 10 mins
- Cook Time: 60 mins
- Category: Side dish
- Method: Roasting
- Cuisine: American