Crispy Sweet Potato and Brussel Sprouts

Name: Crispy Sweet Potato and Brussels Sprouts
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 lb Brussels sprouts, trimmed and halved; 1 large sweet potato, peeled and cut into small cubes; 3 tbsp coconut oil, melted; 1 tsp cumin; 2 cloves garlic, smashed; 1 tsp Himalayan pink sea salt; 3 tbsp hemp seeds; 1 sprig fresh thyme

Enjoy a delicious and nutritious side dish with this recipe for Crispy Sweet Potato and Brussels Sprouts. The combination of sweet potatoes and Brussels sprouts, seasoned with cumin and garlic, roasted to perfection, and topped with hemp seeds, creates a delightful blend of flavors and textures. This dish is perfect for any meal and adds a healthy twist to your dining table.

Crispy Sweet Potato and Brussels Sprouts

Rated 4.5 stars by 2 users

Servings

Prep Time

15 minutes

Cook Time

30-35 minutes

Level

level 1

Image of Crispy Sweet Potato and Brussels Sprouts

Ingredients

1 lb Brussels sprouts, trimmed and halved
1 large sweet potato, peeled and cut into small cubes
3 tbsp coconut oil, melted
1 tsp cumin
2 cloves garlic, smashed
1 tsp Himalayan pink sea salt
3 tbsp hemp seeds
1 sprig fresh thyme

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Directions

Preheat your oven to 400°F
Trim and halve the Brussels sprouts. Peel and cut the sweet potato into small cubes
In a large bowl, combine the Brussels sprouts and sweet potato cubes. Add the melted coconut oil, cumin, smashed garlic and Himalayan pink sea salt. Toss well to ensure all the vegetables are evenly coated with the seasoning
Spread the seasoned vegetables in a single layer on a baking sheet lined with parchment paper. Place the sprig of fresh thyme on top of the vegetables for added flavor. Roast in the oven for 30-35 minutes, or until the vegetables are tender and crispy, stirring halfway through the cooking time to ensure even roasting
During the last 5 minutes of roasting, sprinkle the hemp seeds over the vegetables. This allows the seeds to toast slightly and enhance their flavor
Remove the baking sheet from the oven and discard the thyme sprig. Transfer the crispy sweet potato and Brussels sprouts to a serving dish. Serve immediately and enjoy this flavorful and nutritious side dish