Roasted Brussel Sprouts and Sweet Potato
Equipment
- 1 Baking sheet
- 1 large mixing bowl
- 1 Knife
- 1 Cutting board
- 1 Measuring spoons set
- 1 Measuring cups set
- 1 Spatula
Ingredients
- 500 grams Brussel sprouts halved
- 2 medium sweet potatoes peeled and cubed
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 2 tablespoons balsamic vinegar
Instructions
- Preheat the oven to 400°F (200°C).
- In a large mixing bowl, combine the halved Brussel sprouts and cubed sweet potatoes.
- Drizzle the olive oil over the vegetables and toss to coat evenly.
- Sprinkle salt, black pepper, garlic powder, and smoked paprika over the vegetables and toss again until well coated.
- Spread the vegetables in a single layer on a baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and golden brown, stirring halfway through.
- Remove from the oven and drizzle balsamic vinegar over the roasted vegetables.
- Let the dish rest for 5 minutes before serving.
Notes
For an extra layer of flavor, consider adding a sprinkle of Parmesan cheese or a handful of toasted pine nuts before serving. Make sure your vegetables are spread out on the baking sheet to ensure even roasting; overcrowding can lead to steaming instead of roasting. Adjust seasoning according to your taste preference, and feel free to add fresh herbs like thyme or rosemary for additional aroma.
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