Sweet Potatoes and Brussels Sprouts
Roasted sweet potatoes and Brussels sprouts are wonderfully tender, spiked with red wine vinegar and a dusting of feta.
Servings: 4
Calories: 300kcal
Equipment
Ingredients
- 1 pound sweet potatoes (chopped into 1" cubes)
- 1 pound Brussels sprouts (kept whole or cut in half if larger)
- ¼ cup olive oil
- 1 ½ tablespoon red wine vinegar
- ½ teaspoon salt
- ¼ teaspoon fresh ground black pepper
- ⅓ cup crumbled feta
Instructions
- Preheat oven to 400 degrees.
- Place chopped sweet potatoes and Brussels sprouts in a large bowl and add oil, vinegar, salt, and pepper. Toss to evenly coat.
- Spread sweet potatoes and Brussels sprouts evenly on a large baking sheet and place on the center rack of the oven. Roast for 40 minutes, or until the Brussels sprouts are charring and the sweet potatoes are tender.
- Remove from oven, place in a serving dish, top with feta, and serve.
Notes
For best results, make sure to chop your sweet potatoes small enough, or they will not be done in time. If this happens, remove the Brussels sprouts and keep them warm while the sweet potatoes continue to cook.
Tip: Lining your baking sheet with greased parchment paper or aluminum foil will make cleanup easier and prevent sticking.
Nutrition
Calories: 300kcal | Carbohydrates: 33g | Protein: 7g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 522mg | Potassium: 823mg | Fiber: 8g | Sugar: 8g | Vitamin A: 16996IU | Vitamin C: 99mg | Calcium: 143mg | Iron: 2mg