Roasted Brussels Sprouts with Sweet Potatoes and Rosemary
Ingredients: 1 large organic sweet potato 10-12 ounces fresh, organic Brussels sprouts 2 cloves garlic, minced 1 Tbsp. minced + 2 stems fresh rosemary 1 Tbsp. grapeseed oil (or EVOO) ½ tsp. pink Himalayan sea salt ½ tsp. ground black pepper
1. Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper.* 2. Slice sweet potato lengthwise and dice (about ½ inch cubes), place in large mixing bowl. 3. Trim the stem off the Brussels sprouts and remove any loose leaves. Slice Brussels sprouts in half (slicing through the stem end), place in mixing bowl along with sweet potatoes. 4. Add the garlic, rosemary, grapeseed oil, salt, and pepper and stir until both the sweet potatoes and Brussels sprouts are evenly coated with the mixture. Transfer the mixture to the prepared baking sheet. 5. Roast for about 20 minutes, remove from oven and redistribute mixture on pan. Return pan to oven for another 15 minutes. The sweet potatoes and Brussels sprouts should be crispy on the edges and lightly charred. Remove from oven and allow to cool. Season with more salt and pepper (to taste) and serve immediately.
*Note: I love the pre-cut natural baking paper sheets from Majestic Chef. They are bleach-/chlorine-free and cleanup is quick -- I order them from Frontier Co-op.
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