Yum, yum, yum guys. Or as my mother would say, “Yum-o!”.
This Thanksgiving side is not only healthy, but is freakishly delicious.
Like, I made this last week, and ate it like it was candy within a day.
I love this as a Thanksgiving side because it literally is so good for you. The amount of fiber and nutrition in the sweet potatos and brussels sprouts is incredible. Since Thanksgiving is such a filling Holiday, it is important to have just a few healthier options.
Since this is exactly what I’ll be bringing to Thanksgiving, I figured I had to share it.
This recipe is not only easy to make, but the roasted crispiness of vegetables will even have all of your most non-vegetable family members getting seconds.
1 lb brussel sprouts
1 large sweet potato
2 minced garlic gloves
1/3 cup extra virgin olive oil
1/2 tsp garlic salt
1 tsp cumin
1 tsp pink himalayan salt
pepper to taste
1 tsp thyme
-Preheat oven to 400 degrees f.
-Fix your brussels sprouts by cutting off the ends and then cutting them in half. Add to bowl.
-Peel your sweet potato and then cube it into bite sized pieces.
-Mince garlic and add to bowl.
-Pour olive oil into bowl then add all spices on top. Stir to coat.
-Drizzle a little bit of olive oil onto baking pan to coat it. Then pour veggies onto baking sheet.
-Roast for 45 minutes. When the are done, they should be brown and easy to pierce with a fork.