Roasted Sweet Potatoes, Onions and Brussels Sprouts

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

Yield: Serves: 6
Cost per Serving: $1.30
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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 184
  • Fat: 7g
  • Saturated fat: 1g
  • Protein: 5g
  • Carbohydrate: 28g
  • Fiber: 7g
  • Cholesterol: 0.0mg
  • Sodium: 449mg

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

  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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