Roasted Sweet Potatoes, Onions and Brussels Sprouts |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 1 |
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Ingredients:
1 pound sweet potatoes, peeled, cut into 1-inch pieces |
1 pound brussels sprouts, outer leaves trimmed, cut in half |
1 14.4-oz. bag frozen pearl onions, thawed, patted dry |
3 cloves garlic, minced |
2 teaspoons chopped fresh thyme |
2 teaspoons chopped fresh rosemary |
1 teaspoon salt |
1/2 teaspoon pepper |
3 tablespoons olive oil |
Directions:
1. Preheat oven to 400°F. Mist a baking sheet with cooking spray. Toss all ingredients together in a bowl. Spread on sheet in a single layer; roast until tender, 35 to 40 minutes, stirring twice.
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