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Photo of Orange-Thyme Roasted Brussels Sprouts and Sweet Potato by WW

Orange-Thyme Roasted Brussels Sprouts and Sweet Potato

2
Points® value
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.

Notes

This recipe is best served fresh from the oven but if you make it a day ahead, spread on a cookie sheet to reheat/crisp and dress with some additional fresh orange juice to taste.

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