Roasted Brussels Sprouts and Sweet Potatoes

INGREDIENTS

• 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

DIRECTIONS

• 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!

NUTRITIONAL FACTS

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

CALORIE CONSIDERATIONS

• 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).

TO MAKE THIS GLUTEN FREE:

This recipe is already gluten free!