Oven Roasted Sweet Potatoes And Brussel Sprouts at Charles York blog

Oven Roasted Sweet Potatoes And Brussel Sprouts. Place veggies in a single layer in a 9x13 vegetable dish. Arrange brussels sprout cut side down on one side of the baking sheet. Repeat the same process with sweet potato. Wash brussels sprouts and sweet potatoes. Roast until tender and browned, about 20 minutes, stirring halfway through. Trim your brussels sprouts by cutting off the little brown end. Place the baking sheet in the middle rack of the oven. Toss brussels sprouts and oil in a large bowl; To make the roasted brussels sprouts and sweet potatoes: Preheat your oven to 450°f (230ºc). Preheat the oven to 400 degrees (200 c). Season with salt and black pepper. Toss brussels sprouts, sweet potatoes, oil, cumin, paprika, salt, pepper and cayenne on a large rimmed baking sheet; Spread in a single layer. To the casserole dish add ⅛ cup olive oil, 3 cloves of minced garlic, ½ of the juice from the lemon, ½ teaspoon sea salt,.

Roasted Potatoes and Brussels Sprouts
from www.spendwithpennies.com

Line a baking sheet with parchment paper. Roast until tender and browned, about 20 minutes, stirring halfway through. Place veggies in a single layer in a 9x13 vegetable dish. Preheat the oven to 400 degrees (200 c). Preheat your oven to 450°f (230ºc). Place shaved brussels sprouts and sweet potatoes on pan. Brussel sprouts and sweet potatoes in oven. Toss brussels sprouts and oil in a large bowl; Spread in a single layer. Wash brussels sprouts and sweet potatoes.

Roasted Potatoes and Brussels Sprouts

Oven Roasted Sweet Potatoes And Brussel Sprouts Wash brussels sprouts and sweet potatoes. Arrange brussels sprout cut side down on one side of the baking sheet. Wash brussels sprouts and sweet potatoes. Place the baking sheet in the middle rack of the oven. Trim your brussels sprouts by cutting off the little brown end. Preheat your oven to 450°f (230ºc). Preheat the oven to 400 degrees (200 c). Spread in a single layer. Repeat the same process with sweet potato. Season with salt and black pepper. Roast until tender and browned, about 20 minutes, stirring halfway through. Place veggies in a single layer in a 9x13 vegetable dish. Drizzle olive oil then sprinkle salt, paprika, pepper, onion powder, and garlic powder over the vegetables. Brussel sprouts and sweet potatoes in oven. Toss brussels sprouts, sweet potatoes, oil, cumin, paprika, salt, pepper and cayenne on a large rimmed baking sheet; To make the roasted brussels sprouts and sweet potatoes:

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