Smokey Roasted Brussel Sprouts and Sweet Potatoes
If you have approximately 40 minutes to spend in the kitchen, Smokey Roasted Brussel Sprouts and Sweet Potatoes might be an outstanding gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe to try. One serving contains 236 calories, 7g of protein, and 8g of fat. For $1.91 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. This recipe serves 4. This recipe from My Whole Food Life requires brussel sprouts, chili powder, smoked paprika, and sweet potato. A few people made this recipe, and 73 would say it hit the spot. It works well as a rather inexpensive side dish. Taking all factors into account, this recipe earns a spoonacular score of 98%, which is spectacular. Similar recipes include Brussel Sprouts & Sweet Potatoes, Chipotle Chili With Sweet Potatoes And Brussel Sprouts, and Mother Rimmy’s Roasted Red Potatoes and Brussel Sprouts.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
1 1/2 lbs Brussel sprouts (ends removed and quartered)
1/2 tsp chili powder
2 T coconut oil
2 T maple syrup
1/2 tsp sea salt
2 tsp smoked paprika
1 large sweet potato (peeled and cubed small)
Equipment:
oven
bowl
baking sheet
Cooking instruction summary:
Preheat oven to 350. Add the cubed sweet potato and the quartered Brussel sprouts to a bowl. Add the remaining ingredients and mix all the vegetables well so they are completely coated. Spread the vegetables onto a lined baking sheet. Bake for about 30-40 minutes, stopping halfway to stir the vegetables around.
Step by step:
1. Preheat oven to 35
2. Add the cubed sweet potato and the quartered Brussel sprouts to a bowl.
3. Add the remaining ingredients and mix all the vegetables well so they are completely coated.
4. Spread the vegetables onto a lined baking sheet.
5. Bake for about 30-40 minutes, stopping halfway to stir the vegetables around.
Nutrition Information:
covered percent of daily need
