LET'S BE FRIENDS.

Recipes, how-to’s and updates from our kitchen.

By clicking "submit", you agree to our terms of use and privacy and cookie policy.

Jessica
Seinfeld

Crispy Brussels Sprouts and Sweet Potatoes

Email Crispy Brussels Sprouts and Sweet Potatoes

Send it to a friend!

By clicking "submit", you agree to our terms of use and privacy and cookie policy.

Crispy Brussels Sprouts and Sweet Potatoes

Active Time: 15 minutes   |   Total Time: 40 minutes   |   Serves 4  |  Vegan  |  Gluten Free

Ingredients
  • 1 pound Brussels sprouts
  • 1 sweet potato (about 8 ounces)
  • 2 cloves garlic, chopped
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon crushed red pepper flakes
  • ¼ teaspoon freshly ground black pepper
Instructions

​Heat the oven (with the oven rack in the middle) to 425°F.

Trim the ends from the Brussels sprouts and discard. Peel the leaves apart and add them to a rimmed sheet pan. Keep trimming the stem as you go to release the leaves. Once you reach the heart of the sprout and can no longer separate the leaves, cut it in half and add to the pan.

Dice the sweet potato: first slice it into about ¼-inch thick rounds. Stacking 2 rounds at a time, cut into ¼-inch sticks, then change directions and cut them into ¼ inch squares. Add to the pan.

Chop the garlic and add to the pan. Drizzle with oil and sprinkle with salt, red pepper flakes, and black pepper. Toss to coat evenly then spread into a single layer. Roast until the Brussels sprouts are crisp and the sweet potato is tender, 20 to 25 minutes.

This recipe was printed from:
http://jessicaseinfeld.com//recipes/crispy-brussels-sprouts-and-sweet-potatoes

Do it Step-by-step

Dscf3060 Dscf3063 Dscf3068 Dscf3069 Dscf3070 Dscf3064 Dscf3074 Dscf3097-2

Loading...

This Goes Well With...

Want Something Else?

Wee Bites
Wee Bites

Active: 10 minutes  |  Total: 10 minutes