Roasted Brussels and Sweet Potatoes

I asked Brian what he would like to say about this veggie side dish and he said “oh, that it was a great combination. Firm and soft…sweet and salty…” Dirty old man. And even though his description doesn’t really make sense, it really was a good combination. Yum!
Roasted Brussels and Sweet Potatoes
Just the Tip / Inspired by Mango & Tomato
Serves 2-3

What I used:

  • olive oil
  • 9 oz brussels sprouts, trimmed and halved
  • 2-3 small sweet potatoes, peeled, sliced into 1/4 inch discs
  • salt & pepper
  • juice of 1/2 lemon
  • 1/2 tsp penzey’s arizona dreaming

What I did:

  1. Preheat oven to 425.
  2. In a medium bowl, mix together the brussels sprouts, sweet potatoes, salt & pepper, lemon juice and arizona dreaming seasoning.
  3. Transfer the veggies to a baking sheet in one layer and roast for 20-25 minutes until tender.
  4. Drizzle with a little more olive oil serve.
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