Ingredients
- 1 pound Brussels sprouts trimmed and halved
- 1 large sweet potato peeled and cut into 1-2 inch pieces
- 2 cloves garlic minced
- 1/4 cup olive oil
- 2 teaspoons honey
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 1 teaspoon cumin
- 1 tablespoon red wine vinegar
- Fresh parsley for garnish optional
Instructions
- Preheat oven to 400°F.
- Place the Brussels sprouts, sweet potatoes, and minced garlic in a large bowl. Drizzle with olive oil and honey.
- Add salt, pepper, garlic powder, onion powder, and cumin. Toss to coat vegetables evenly.
- Prepare a baking sheet by lining it with lightly greased aluminum foil. Arrange the seasoned vegetables in a single layer on the sheet.
- Roast in the oven for 40 minutes or until the veggies become tender and slightly browned, stirring halfway through the cooking time.
- Remove from the oven. Drizzle red wine vinegar over the vegetables and garnish with fresh parsley if desired. Serve warm.
