Roasted Sweet Potatoes and Brussel Sprouts
A colorful vegetable side dish to complement any main course!
Equipment
- 1 large baking tray
- parchment paper or silicone baking mat
- sharp knife
Ingredients
- 3-4 sweet potatoes
- 16 oz bag of brussel sprouts
- 1 tbsp maple syrup (sugar-free syrup can be used)
- 1-2 tbsp olive oil
Instructions
- Preheat oven to 425º F and wash vegetables. Cut the bottom off of the Brussels sprouts and discard, then cut them in half and place them into a large bowl. Peel and cut sweet potatoes into bite-size pieces and add to a large bowl.
- Pour olive oil and maple syrup over the vegetables. Salt and pepper to taste. Mix together. Place vegetables onto a lined baking sheet (I used parchment paper).
- Bake for 50-60 minutes or until tender. *Be careful: The vegetables will be hot when removed from the oven.
Notes
- I used Birch Benders Keto Syrup
- Add additional maple syrup for extra sweetness
- Use 1-2 tbsp brown sugar instead of maple syrup
Nutrition
Calories: 159kcal | Carbohydrates: 32g | Protein: 4g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 81mg | Potassium: 682mg | Fiber: 6g | Sugar: 8g | Vitamin A: 16601IU | Vitamin C: 67mg | Calcium: 69mg | Iron: 2mg
Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.
