Roasted Sweet Potatoes and Brussels Sprouts

Roasted Sweet Potatoes and Brussels Sprouts

 #Roasted #Sweet #Potatoes #and #Brussels #Sprouts

Ingredients

• 1.5 lbs. Sweet potatoes washed, skin scrubbed and cut into 1" pieces
• 1 lb. Brussels sprouts washed, trimmed and cut in half (or 1/3 for the large ones)
• 2 tbsp. Crisco® Organic Refined Coconut Oil, warmed until liquefied
• Crisco®
• 1 tbsp. Fresh thyme
• 1/2 tsp. Salt
• 1/2 tsp. Pepper
• 1/2 tsp. Cumin
• 1/2 tsp. Garlic powder

Instructions

1. Preheat oven to 400 degrees Fahrenheit
2. Wash and scrub sweet potatoes (leave on the skin, there are so many nutrients here!). Cut into 1″ pieces. Wash and trim Brussels sprouts. Cut small Brussels sprouts in half and large ones in thirds. Add to a large bowl.
3. Warm 2tbsp. Crisco® Coconut Oil in the microwave for about 15 seconds until liquid. Pour over veggies to coat along with thyme, garlic powder, cumin, salt and pepper. Combine well with a wooden spoon or your hands.
4. Pour veggies onto a large baking sheet and roast for 35-40 minutes, tossing half way through the cooking time. Roast until browned and tender.
5. Add veggies to a serving bowl and optionally finish with grated parmesan cheese. Serve hot.

Original Recipe Article from dearcrissy.com

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