Roasted Sweet Potatoes and Brussels Sprouts
Prep time
Cook time
Total time
A simple, flavor, vegetarian side dish made with roasted sweet potatoes, Brussels sprouts and onion and seasoned with herbs.
Serves: 6 servings
  • 1 lbs. sweet potatoes, peeled, diced into bite size pieces
  • 1 medium onion, peeled, chopped into bit size pieces
  • 1 lbs. Brussels Sprouts
  • 3 tbsp. olive oil
  • ¼ tsp. parsley
  • ¼ tsp. oregano
  • salt & pepper to taste
  1. Preheat oven to 400 degrees
  2. Line a baking sheet with aluminium foil.
  3. Add potatoes, onions and Brussels sprouts to baking sheet. Drizzle with olive oil and sprinkle with parsley, oregano and salt and pepper. Mix until all vegetables are covered with olive oil.
  4. Bake in the oven for 30 minute, flipping half way through. Cook until potatoes are fork tender.
Calories per serving: 152, Fat: 7, Cholesterol: 0, Sodium: 57, Potassium: 494, Carbs: 20, Fiber: 4, Sugar: 4.5, Protein: 3
Nutrition Information
Serving size: Approx 1½ cups
Recipe by PB + P Design at