Roasted Brussel Sprouts and Sweet Potatoes

Roasted Brussel Sprouts and Sweet Potatoes

from spicecravings.com
30 min

Easy, 30-minute recipe for crisp Roasted Brussel Sprouts and Sweet Potatoes tossed with cumin, paprika, cayenne, dried cranberries, and pecans.

Ingredients

  • 1 pound Brussels sprouts (trimmed and halved)
  • 2 medium sweet potatoes (about 1 cup, peeled and cubed in 3/4-inch pieces))
  • 2 tablespoons olive oil (or avocado oil)
  • 1 teaspoon balsamic vinegar (or apple cider vinegar)
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika (sweet)
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon brown sugar or palm sugar ((add 2 teaspoons for sweeter taste))
  • ¼ cup dried sweetened cranberries
  • ¼ cup toasted pecans (or walnuts)
  • 2 tablespoons finely chopped parsley (for garnish)

Directions

  1. 1

    Trim off the ends of the Brussel sprouts and cut in half. Peel sweet potatoes, cut in half, then cut into cubes, about ¾-inch pieces. Transfer to a large bowl.

  2. 2

    Preheat air fryer to 450°F. Spread seasoned sweet potatoes and Brussel sprouts in a single layer in the air fryer basket.

  3. 3

    Preheat oven to 450°F. Spread seasoned sweet potatoes and Brussel sprouts in a single layer on an aluminum foil or parchment-lined baking sheet.

  4. 4

    Transfer the roasted brussel sprouts and sweet potatoes to a serving bowl and toss with dried cranberries and toasted pecans. Sprinkle finely chopped parsley just before serving.