- 2 sweet potatoes, peeled and diced
- 16 ounces Brussels sprouts, halved
- 2 garlic cloves, chopped
- 3 tablespoons olive oil
- 4 tablespoons unsalted butter, melted
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
How to Make It
Place 2 rimmed baking pans in the oven, and preheat oven to 375°. Toss sweet potatoes, Brussels sprouts, and garlic with olive oil and melted butter. Sprinkle with salt and pepper.
Divide mixture between preheated pans; roast 25 minutes or until tender and golden brown, stirring vegetables and rotating pans once after 10 minutes.