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Roasted Sweet Potatoes, Onions and Brussels Sprouts

Photo: Antonis Achilleos; Styling: Gerri Williams for James Reps

 

Prep time 15 mins
Cook time 40 mins
Yield Serves: 6

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

Nutrition Information

  • calories 184
  • fat 7 g
  • satfat 1 g
  • protein 5 g
  • carbohydrate 28 g
  • fiber 7 g
  • cholesterol 0.0 mg
  • sodium 449 mg

How to Make It

  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.