Roasted sweet potatoes and brussels sprouts is a super easy and delicious side dish for the holidays. Topped with some dried cranberries, crunchy roasted pecans and a hint of lemon.
- 1 ½ pound sweet potato 1 large peeled and cut in 1 inch cubes
- 1 pound brussels sprouts, washed, stalks trimmed and cut in half
- 3 tablespoons olive oil
- 1 teaspoon sea salt
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon ground black pepper
- ¼ teaspoon red chili flakes optional
- zest of 1 small lemon
- ¼ cup dried cranberries
- ¼ cup toasted pecans or pumpkin seeds
- Chopped parsley
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Preheat the oven to 400°F (200C) and line a baking sheet with parchment paper or lightly grease with oil.
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Peel the sweet potato and cut into about ¾ - 1 inch cubes. Trim the stems of the brussels sprouts, also remove any browned or damaged leaves, and cut in half lengthwise.
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Place the vegetables on a baking sheet. Drizzle with the olive oil, sprinkle over the salt, garlic powder, ground black pepper and optional chili flakes and stir well. Spread out in an even layer.
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Roast the vegetables in the oven for about 25-35 minutes, stirring half way through. The vegetables are done when they are starting to turn golden brown and fork tender, but not mushy.
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Grate some lemon zest over the roasted sweet potato and Brussel sprouts and top with some cranberries, nuts and parsley. Serve immediately and enjoy!