From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Roasted Sweet Potatoes with Brussel Sprouts
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Instructions
1
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Preheat oven to 400 degrees F.
2
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Line a rimmed baking sheet with parchment paper.
3
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Add Brussels sprouts and sweet potatoes to a large bowl.
4
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Drizzle olive oil over vegetables and sprinkle with All Purpose seasoning and cumin; toss to combine.
5
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Spread evenly onto prepared baking sheet.
6
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Roast for 25-30 minutes, stirring them halfway through the cooking time.
7
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Transfer to a serving bowl and drizzle with balsamic glaze.
My Calorie Intake
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My Notes
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Tips & Tricks (5)
- Cut for Even Caramelization ✂️Cut sweet potatoes and Brussels sprouts into uniform 1-inch pieces so they roast at the same rate and develop consistent golden-brown edges.
- Pat Dry for Crispiness 💧Thoroughly pat both vegetables dry with paper towels before tossing with oil to remove surface moisture and ensure maximum crispness rather than steaming.
- Spread in Single Layer 🍽️Arrange vegetables in a single layer on your baking sheet without crowding—this allows hot air to circulate and creates crispy edges rather than soft, steamed vegetables.
- Stagger Your Balsamic Glaze 🍯Drizzle balsamic glaze in the last 5 minutes of roasting rather than at the start to prevent it from burning and to preserve its complex, tangy flavor.
- Toast Cumin First 🌱Lightly toast your cumin in a dry pan for 30 seconds before adding it to activate essential oils and intensify its warm, nutty flavor throughout the dish.
Recipe Facts
Diet at a Glance
Vegetarian
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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