Roasted Sweet Potatoes and Brussels Sprouts with Feta and Beets
Prep time
Cook time
Total time
Serves: 6 servings (about 1 cup each)
  • 3 sweet potatoes, cubed
  • 1 lb. brussels sprouts, halved and stemmed
  • ½ purple onion, diced
  • 3 garlic cloves, minced
  • 1 tbsp olive oil, divided
  • 1 tbsp maple syrup
  • 1 tsp sea salt
  • ½ tsp freshly ground black pepper
  • ¼ tsp cinnamon
  • ¼ tsp cayenne pepper
  • 1 cup cooked beets
  • ¼ cup feta cheese crumbles
  1. Preheat oven to 400 F.
  2. Add sweet potatoes and ½ tbsp of olive oil to a bowl and toss to coat potatoes in oil.
  3. Transfer sweet potatoes to a roasting pan and bake for 40 minutes, tossing halfway.
  4. While potatoes bake, whisk remaining ½ tbsp olive oil, minced garlic, maple syrup, cayenne pepper, cinnamon, sea salt and pepper in a small bowl. Set aside.
  5. In a large bowl, combine brussles sprouts and onions and coat with oil mixture. Set aside.
  6. Once potatoes are done, add in brussles sprouts and onions, and bake for an additional 20 minutes.
  7. Remove from oven; add in cooked beets, feta and freshly ground black pepper.
Tools You’ll Need:
- Large roasting pan
- Stainless steel spatula
- Large Ziploc bag
- Small mixing bowl
- Large mixing bowl
- Spatula
- Cutting board
- Sharp knife
Nutrition Information
Serving size: 1 serving (about 1 cup) -- Calories: 129 Fat: 3.85 g. Carbohydrates: 21.4 g. Protein: 2.9 g.
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