Crispy Roasted Brussels Sprouts + Sweet Potatoes
This simple recipe results in sweet roasted brussels sprouts and burnished sweet potatoes. Sliced prunes add sweet tart pops of flavor.
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Cooking tools:
- Skillet
- Cast iron skillet
- Oven
- Stove
- Cutting board
- Chef's knife
- Peeler
- Measuring cup
- Measuring spoon
- Spoon
- Tongs
Ingredients
- 1 pound small-medium brussels sprouts
- 1 small sweet potato (peeled and cut into 1-inch cubes)
- 10 prunes halved
- 4 to 6 tablespoons extra virgin olive oil (to coat the bottom of pan)
- Salt
- pepper
- ¼ cup pomegranate arils
- 1 tablespoon balsamic vinegar
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