Description
A simple and healthy sheet pan recipe featuring sweet potatoes and Brussels sprouts.
Ingredients
Scale
- 2 medium sweet potatoes, diced
- 1 pound Brussels sprouts, halved
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine sweet potatoes and Brussels sprouts.
- Add olive oil, garlic powder, paprika, salt, and pepper. Toss to coat.
- Spread the mixture evenly on a sheet pan.
- Bake for 25-30 minutes, stirring halfway through.
- Remove from the oven and serve warm.
Notes
- Adjust cooking time based on your oven.
- You can add other vegetables if desired.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Sheet Pan Sweet Potato & Brussels Sprouts