Roasted Sweet Potatoes and Brussels Sprouts

Roasted vegetables (like these Brussels sprouts and sweet potatoes) are superior in almost every way; it’s a fact. But they take up valuable oven space on holidays. Make them ahead of time and reheat!  Save on time and stress. 

Roasted Sweet Potatoes and Brussels Sprouts

Ingredients
  1.  1 pound Brussels sprouts, trimmed
  2.  1 large sweet potato (1 pound)
  3.  2 cloves garlic, smashed
  4.  1/3 cup olive oil
  5.  1 teaspoon cumin
  6.  1/4 or 1/2 teaspoon garlic salt
  7.  1 teaspoon salt
  8.  pepper to taste
  9.  1 tablespoon red wine vinegar
  10.  fresh thyme, to garnish

Instructions
  • 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 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.