Brussel Sprouts With Cranberries And Sweet Potatoes at Jessica Goza blog

Brussel Sprouts With Cranberries And Sweet Potatoes. Peel and chop 1 red onion into cubes and add that to the bowl. Place halved brussels sprouts, diced sweet potatoes, diced onions, and cranberries in a large bowl or resealable plastic bag. Mix well until all the vegetables are covered with the marinade. Add the olive oil, garlic powder, salt, and pepper, and mix or shake well to coat. Trim your brussels sprouts by cutting off the little brown end. Preheat oven to 400 degrees. Arrange veggies in separate groups, in a single layer, on a nonstick or lined baking sheet. Peel and cube the sweet potato into half inch chunks. Trim the tough ends from the brussels sprouts and slice in half lengthwise. In a large baking dish, add the sweet potatoes and brussels mixture. Transfer to a baking sheet lined with parchment paper or aluminum foil and spread in an even layer. In a 8x13 casserole baking dish ad the brussels sprouts, sweet potatoes,. Add to the bowl too. Preheat the oven to 425 degrees f. Peel and cut the onion into half inch chunks.

Roasted Sweet Potatoes & Brussels Sprouts The Food Charlatan
from thefoodcharlatan.com

In a 8x13 casserole baking dish ad the brussels sprouts, sweet potatoes,. Transfer to a baking sheet lined with parchment paper or aluminum foil and spread in an even layer. How to make roasted brussels sprouts and sweet potatoes: Trim your brussels sprouts by cutting off the little brown end. Peel and cut the onion into half inch chunks. Place halved brussels sprouts, diced sweet potatoes, diced onions, and cranberries in a large bowl or resealable plastic bag. Preheat oven to 400 degrees. Peel and chop 1 red onion into cubes and add that to the bowl. Peel and cube the sweet potato into half inch chunks. Add to the bowl too.

Roasted Sweet Potatoes & Brussels Sprouts The Food Charlatan

Brussel Sprouts With Cranberries And Sweet Potatoes Peel and cube the sweet potato into half inch chunks. Peel and chop 1 red onion into cubes and add that to the bowl. Add the olive oil, garlic powder, salt, and pepper, and mix or shake well to coat. How to make roasted brussels sprouts and sweet potatoes: Trim your brussels sprouts by cutting off the little brown end. Preheat the oven to 425 degrees f. In a 8x13 casserole baking dish ad the brussels sprouts, sweet potatoes,. Add to a large bowl. Place halved brussels sprouts, diced sweet potatoes, diced onions, and cranberries in a large bowl or resealable plastic bag. Arrange veggies in separate groups, in a single layer, on a nonstick or lined baking sheet. Peel and cut the onion into half inch chunks. Add to the bowl too. Mix well until all the vegetables are covered with the marinade. Peel and cube the sweet potato into half inch chunks. In a large baking dish, add the sweet potatoes and brussels mixture. Trim the tough ends from the brussels sprouts and slice in half lengthwise.

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