Garlic Herb Roasted Brussels Sprouts and Sweet Potatoes with Spices and Herbs and Spices

Garlic Herb Roasted Brussels Sprouts and Sweet Potatoes combine earthy flavors with a touch of sweetness, creating a delightful side dish perfect for any kosher meal. The aromatic herbs and spices elevate the natural taste of the vegetables, making it a wholesome and satisfying addition to your dinner table.

Ingredients

• Brussels sprouts - 250 grams, halved
• Sweet potatoes - 200 grams, peeled and diced into 1-inch cubes
• Olive oil - 2 tablespoons
• Garlic - 3 cloves, minced
• Fresh rosemary - 1 teaspoon, chopped
• Fresh thyme - 1 teaspoon, chopped
• Paprika - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Red pepper flakes - 1/4 teaspoon (optional)

Steps

1. Preheat the oven to 200°C (400°F).
2. In a large bowl, combine the halved Brussels sprouts and diced sweet potatoes.
3. In a small bowl, whisk together the olive oil, minced garlic, chopped rosemary, chopped thyme, paprika, salt, black pepper, and red pepper flakes.
4. Pour the herb and spice mixture over the Brussels sprouts and sweet potatoes, and toss until evenly coated.
5. Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
6. Roast in the preheated oven for 25-30 minutes, or until the sweet potatoes are tender and the Brussels sprouts are golden and crispy, stirring halfway through for even cooking.
7. Remove from the oven and let cool for a few minutes before serving.

Nutrition

• Calories: 210
• Protein: 4 g
• Carbs: 35 g
• Fiber: 7 g
• Sugar: 6 g
• Sodium: 290 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.4 L

Health Benefits

• Rich in vitamins C and K, supporting immune function and bone health.
• High in fiber, which aids in digestion and promotes a feeling of fullness.

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