Brussels Sprouts and Sweet Potatoes with Rosemary
Prep time
Cook time
Total time
These Brussels Sprouts and Sweet Potatoes with Rosemary are cozy and comforting...much like a hug.
Recipe type: Appetizer
Cuisine: American
Serves: 10 servings (1/2 cup per serving)
  • 3 large sweet potatoes
  • 2 cups brussels sprouts, halved
  • 1 red onion, sliced
  • 3 fresh rosemary branches
  • 2 tsp garlic, minced
  • 3 tbsp coconut oil, melted
  • 2 tsp sea salt
  • 1 tsp black pepper
  1. Preheat oven to 450 F.
  2. Cut sweet potatoes into ½” -1” thick slices and let them soak in iced water for 20 minutes. Drain and set aside.
  3. Add all ingredients, with the exception of salt and pepper, in a bowl and mix well so all is coated with coconut oil.
  4. Divide ingredients evenly between two baking dishes, making sure there's no overlap.
  5. Bake for 60 minutes, tossing potatoes around half way.
  6. Remove from oven and allow 5 minutes of cooling before serving.
Tools You’ll Need:
- 13” x 9” baking dish (x2)
- Large Ziploc bag
- Cutting board
- Sharp knife
- Measuring cups
- Measuring spoons
- Cast iron skillet (optional)
- Cast iron friendly spatula (optional)
Nutrition Information
Serving size: 1 serving -- Calories: 74 Fat: 3 g. Carbohydrates: 12 g. Protein: 2 g.
Recipe by at