Roasted Sweet Potatoes, Onions and Brussels Sprouts

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

 

Recipe Time

Prep: 15 Minutes
Cook: 40 Minutes

Nutritional 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

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

Preparation

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.

Note:

May 2013