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
- ΒΌ 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.
Summary
Recipe Name
Roasted Sweet Potatoes, Tahini, and Brussels Sprouts
Author Name
TM
Published On
Preparation Time
Cook Time
Total Time