The only thing better than sweet potatoes and Brussels sprouts is when they're served together and caramelized to perfection. The perfect holiday side!

Robert Wiedmaier
Recipe by Coastal Living December 2015

Gallery

Peter Frank Edwards; Styling: Rachael Burrow, Linda Hirst

Recipe Summary

hands-on:
5 mins
total:
35 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Divide mixture between preheated pans; roast 25 minutes or until tender and golden brown, stirring vegetables and rotating pans once after 10 minutes.

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