Roasted Sweet Potato and Brussels Sprouts

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 400F.

Step 2

Cut the ends off the Brussels and slice them in half.

Step 3

Remove the skin from the sweet potato and cut them in chunks. Mine were about 1/2″ – 1″ long and 1/4″ thick.

Step 4

In a large bowl, toss the veggies with some melted coconut oil until well coated.

Step 5

Then add the spices and continue to mix until everything is coated and happy.

Step 6

Place them in a single layer on a lined baking sheet. I always turn the Brussels flat side down.

Step 7

Bake for about 25 minutes, until golden brown.

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