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Roasted Rosemary Brussel Sprouts & Sweet Potato Recipe

December 8, 2014

Changing things up today on the blog with a delicious and nutritious recipe! Brussel sprouts are a type of cruciferous vegetable, known to contain important phytochemicals, vitamins, minerals and fiber that are important to your health. Research has shown that there is a link between cruciferous vegetable consumption and protection against cancer. Sweet potatoes contain antioxidants, anti-inflammatory nutrients, and nutrients that help regulate blood sugar. This is a great fall/winter recipe that is easy, delicious, and healthy!

 

 

Ingredients:

 

  • 1 Pint Brussel Sprouts, washed, trimmed and halved lengthwise

  • 1 Sweet Potato, washed, cut into 1-inch cubes

  • 2 tablespoons olive oil

  • 2 tablespoons rosemary, finely chopped

  • 2 cloves garlic, finely chopped

  • Coarse salt & pepper to taste

 

Directions:

 

  1. Preheat oven to 450 degrees.

  2. Place the halved Brussel sprouts and sweet potato cubes in a large bowl. Add the remaining ingredients into the bowl and toss until all of the vegetables are coated.

  3. Transfer the mixture to a non-stick baking sheet. Roast for about 25-30 minutes, until the vegetables are browned and tender. Makes about 2 large servings.

 

*Tip: I like to occassionaly toss the vegetables while in the oven to ensure even cooking.

 

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