Back Wellness Blog

by Liz Revilla (inspired by The Food Charlatan)
Vertex Education Ambassador, Nutrition

Prepared by Rima Manomaitis


  • 1 pound Brussels sprouts, trimmed and halved
  • 1 large sweet potato, peeled and chopped
  • 2 cloves garlic, smashed
  • 1/3 cup olive oil
  • 1 teaspoon cumin
  • 1/4 teaspoon garlic salt
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 tablespoon balsamic vinegar


  • Preheat your oven to 400 degrees F.
  • Add Brussels sprouts and sweet potatoes to a large bowl.
  • Add garlic, olive oil, cumin, garlic salt, salt, and pepper to taste. Stir to coat. (Line a large sheet pan with foil if you want super easy cleanup)
  • Drizzle a little olive oil onto the sheet pan and rub it all over the pan (or foil) with your hand. Or you could spray it really well with nonstick spray.
  • Pour the veggies onto the pan.
  • Roast at 400 for about 40-45 minutes. The veggies are done when they are brown and a fork slides into them easily.
  • Place the veggies in a serving bowl and toss with 1-2 Tablespoons of balsamic vinegar to taste. Enjoy!


Servings: 6 servings (1 cup)
Calories: 190
Protein: 4 grams
Carbohydrates: 19 grams
Fat: 12 grams


  • To INCREASE calories: Add 3-4 ounces of your favorite protein to make this a complete meal! (+150-200 calories).
  • To DECREASE calories: Reduce serving size to ½ cup (-95 calories).


This recipe is already gluten free!

Did you know….

The phytochemical sulforaphane that gives Brussels sprouts their unique flavor also helps lower cancer risk!
Just under one ounce of these vegetables provides 5 grams of fiber and 5 grams of protein!
They really are named after Brussels, the capital of Belgium, where they were a popular 16th century crop!

Special Thanks to our Education Ambassador Sponsor:

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