Orange-Thyme Roasted Brussels Sprouts and Sweet Potato
Uncooked sweet potato(es)
2 small, peeled and diced
Uncooked Brussels sprouts
1 pound(s), washed and trimmed
2 tbsp(s), extra-virgin, divided
2 tsp(s), divided
¼ pinch, divided
Fresh orange juice
2 tsp(s), minced
- Preheat oven to 450. Line two cookie sheets with parchment paper or foil sprayed with cooking spray.
- 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.
- 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.
- Remove from oven and toss together with orange juice, zest, and thyme just before serving.