chips, pasta, fries, mashed, baked, roasted, or stuffed. The possibilities are endless. Here is a quick and easy recipe from the book EAT J.U.N.K. that you can try right now.
Roasted Sweet Potatoes with Brussel Sprouts
Ingredients
- Sweet potatoes
- Brussels sprouts
- Olive Oil (1 tablespoon)
- Seasonings of choice (I use rosemary, Trader Joe’s 21 Seasoning Salute, Umami)
- Mushroom Seasoning, Garlic Salt, and Onion Salt)
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Directions
Preheat the oven to 400 degrees.
Rinse, slice, and chop sweet potatoes and add to a large bowl, and use a paper towel to lightly dry. Add in a tablespoon of olive oil and thoroughly massage (add more oil if needed).
Add seasoning and continue massaging thoroughly until sweet potatoes and brussels sprouts are covered in seasoning.
Place vegetables on a baking sheet and put them in the oven uncovered. Let cook for 20 minutes, flipping halfway through. If after 20 minutes the vegetables are not soft enough, continue roasting for another 5-7 minutes.
Once finished, enjoy alone or over a bowl of quinoa with a side of hummus.
Elissa Mirsky, known to most as Elle, is a published author and former editor-in-chief of Bold Magazine. She believes food shouldn’t be boring and every meal should be fashionably edible. Follow her on Instagram @mylifebeingelle where she is documenting her journey to eat well, live life, and love self.