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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Roasted Sweet Potatoes and Brussels Sprouts Recipe

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This recipe for Roasted Sweet Potatoes and Brussels Sprouts is from Kate's Magical Recipies, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. Brussels Sprouts, trimmed
1 large sweet potato
2 cloves garlic, smashed
1/3 c. olive oil
1 tsp. cumin
1/4 tsp. garlic salt
1 tsp. salt
pepper to taste
1 tbsp. red win vinegar
Directions:
Directions:
1. Preheat oven to 400.
2. Trim Brussels by cutting off the brown end. Pull off yellow leaves, trim large ones in half. Add to large bowl.
3. Peel sweet potato and chop into 1-2 inch pieces. Add to bowl.
4. Smash 2 cloves garlic and add to bowl.
5. Pour olive oil over vegetables.
6. Add cumin, garlic salt, salt, and pepper to taste. Stir to coat.
7. Line large sheet pan with foil and drizzle with olive oil. Rub oil all over pan and add vegetables.
8. Roast at 400 for 40-45 minutes. Veggies are done when they are brown and fork slides into them easily.
9. Place in a bowl and toss with red wine vinegar,

 

 

 

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