Orange-Thyme Roasted Brussels Sprouts and Sweet Potato
2
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 6 • Difficulty: Easy
The bright flavours of sweet potato and orange are the perfect foil to Brussels sprouts in this colourful dish.
Ingredients
Sweet potato
2 small, peeled and diced
Brussels sprouts
1 pound(s), washed and trimmed
Olive oil
2 tbsp(s), extra-virgin, divided
Kosher salt
2 tsp(s), divided
Black pepper
¼ pinch(es), divided
Fresh orange juice
1 tbsp(s)
Orange zest
1 tbsp(s)
Fresh thyme
2 tsp(s), minced
Instructions
1
Preheat oven to 450. Line two cookie sheets with parchment paper or foil sprayed with cooking spray.
2
Cut Brussels sprouts into even sized pieces (halved if small, quartered if large). Toss with 1 Tbsp olive oil, 1 tsp salt, and 1/8 tsp pepper and spread across one cookie sheet.
3
Toss sweet potatoes with remaining 1 Tbsp olive oil, 1 tsp salt, and 1/8 tsp pepper and spread across 2nd cookie sheet. Roast in oven for 20-25 minutes, stirring and rotating pan positions half-way through until well browned.
4
Remove from oven and toss together with orange juice, zest, and thyme just before serving.
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