Roasted Sweet Potatoes, Tahini, and Brussels Sprouts

This roasted sweet potatoes, tahini, and Brussels sprouts recipe are superior in almost every way. Moreover, it takes up valuable oven space on holidays.

Have This!

• 1 pound Brussels sprouts, trimmed
• 1 large sweet potato (1 pound)
• 2 cloves garlic, smashed
• 1/3 cup olive oil
• 1 teaspoon cumin
• 2 tsp. tahini
• ¼ or 1/2 teaspoon garlic salt
• 1 teaspoon salt
• pepper to taste
• 1 tablespoon red wine vinegar
• fresh thyme, to garnish
• Instructions

Do This!

• Preheat your oven to 400 degrees F.
• Trim your Brussels by cutting off the little brown end. If there are any yellow leaves, pull them off. Cut any large ones in half. Add to a large bowl.
• Peel your sweet potato and chop into 1-2 inch pieces. Add to the large bowl.
• Smash 2 cloves of garlic and tahini, and add it to the bowl.
• Pour 1/3 cup olive oil over the vegetables.
• Add cumin, garlic salt, salt, and pepper to taste. Stir to coat.
• Drizzle a little olive oil onto the sheet pan and rub it all over the pan with your hand. Or you could spray it really well with nonstick spray.
• Pour the veggies into 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 red wine vinegar to taste.