Crispy Roasted Brussels & Sweet Potato

brussels2Thanksgiving is my favorite holiday and coming from a family of foodies, it’s safe to say we go big. I feel like this is my year to contribute something healthy to the feast that always exceeds expectations, thanks to my father. So, I created a delicious holiday-spirited recipe including two of my favorite veggies: sweet potato and Brussel sprouts! I was always that weird child who loved her vegetables and these crispy oven-roasted Brussels were always a close second to broccoli, of course. Packed with protein, iron, potassium and, most importantly, insoluble fiber, I’m on a mission to eliminate the bad rep of Brussel sprouts. Mix it in with some sliced sweet potato for loads of beta-carotene, which is great for eye health, and anti-oxidants to keep your cells healthy to ward off colds!

Won’t your Mom be so impressed when you show up with this side dish consisting of the perfect combination of sweet, salty, and tangy?! I can almost guarantee this will put you in good running for Santa’s “Nice” list…

Ingredients

Brussel sprouts, trimmed & halved 

Sweet potato, diced 

2 shallots, sliced

Sliced almonds

Shaved parmesan cheese 

2 tbsp. lemon juice (freshly squeezed, of course) 

2 tbsp. olive oil 

Salt & pepper to taste 

Directions

Preheat oven to 375* 

In a large bowl, mix together: Brussel sprouts, sweet potato, shallots, lemon juice, olive oil, S&P

Place on a large baking sheet 

Bake for ~20 minutes or until browned and crispy 

Top with shaved parmesan and almonds

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