One of my all-time favorite things to eat is a really good vegetable roast. Not only is it super easy to make it is also a really good way to use veggies that are getting ready to go bad. This particular recipe is for sweet potatoes and brussel sprouts because I have recently ended up with a bunch of them.
I do not recommend peeling the potatoes because this is where most of the nutrients are in it. I am a firm believer in eating to fuel my body, not for pleasure. So it is important for em to keep in mind where the nutrients are in the food I am eating.
All though it calls to be roasted for 45 minutes, it does not require any work during those 45 minutes so you are free to do whatever else you need to do!
This is one of these dishes that would be perfect if you meal prep. You can through this all together in a container and it can sit in the fridge for about a week.
I hope you enjoy this recipe!
Sweet Potato and Brussel Sprout Veggie Roast
Makes 6 servings
-1 pound of Sweet Potato cut up
-1 pound of Brussel sprouts cut in half
-2 onions cut up
-3 cloves of garlic smashed
-1 teaspoon cumin
-1/2 teaspoon chili powder
-1 tablespoon red wine vinegar
-1/2 cup olive oil
-Salt and Pepper to taste
1. Preheat oven to 400 degrees F.
2. Mix all ingredients in a bowl
3. Add the mixture into a baking dish
4. Roast for 40-45 minutes or until all of the vegetables are fork tender (you can stick a fork in it easily)
5. Take out of the oven and let cool for 10-15 minutes