Roasted Sweet Potatoes, Brussel Sprouts and Shallots

Cooking for Families

My favorite way to prepare vegetables is by roasting them. Roasting nutritious sweet potatoes and Brussel sprouts together makes a beautiful side dish. Chop the sweet potato into similar sizes will help them cook evenly. Line a baking sheet with foil to make an easy clean up.

You Will Need:

1 pound Brussels sprouts, trimmed
1 large sweet potato (1 pound)
Handful of shallots
2 cloves garlic, smashed
1/3 cup olive oil
1/4 or 1/2 teaspoon garlic salt
1 teaspoon salt
pepper to taste
fresh thyme, to garnish

What to Do:

1. Preheat oven to 400 degrees F. Line a large sheet pan with foil and spray with vegetable spray.

2. Trim the Brussel Sprouts by cutting off the little brown end. If there are any yellow leaves, pull them off. Cut any large ones in half. Add to a large bowl.

3. Peel the sweet potato and chop into 1-2 inch pieces. Add to the large bowl.

4. Peel and cut shallots lengthwise into 4 chunks per shallot.

5. Smash 2 cloves of garlic and add it to the bowl.

6. Pour 1/3 cup olive oil over the vegetables.

7. Add garlic salt, salt, and pepper to taste. Stir to coat.

8. Put the veggies onto the pan. Roast at 400 for about 30-40 minutes. The veggies are done when they are brown and a fork slides into them easily.

9. Place the veggies in a serving bowl and garnish with fresh thyme.