Roasted Sweet Potato With Brussels Sprouts Blue Cheese Cranber Recipes

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ROASTED BRUSSELS SPROUTS AND SWEET POTATOES RECIPE



Roasted Brussels Sprouts and Sweet Potatoes Recipe image

Roasted Brussels Sprouts and Sweet Potatoes, an easy roasted vegetable side dish recipe that comes together in 40 minutes with only 5 ingredients!

Provided by Kristina Todini, RDN

Categories     Salads + Side Dishes

Time 40m

Number Of Ingredients 5

1 pound brussels sprouts (washed and trimmed)
1 pound sweet potatoes (washed)
2 whole garlic cloves (sliced thin)
2 tablespoons olive oil
1 pinch salt and pepper

Steps:

  • Preheat: Preheat the oven to 400 degrees (200 C).
  • Prep vegetables: Wash brussels sprouts and sweet potatoes. Cut stems from brussels sprouts and cut into halves or quarters. Cut the ends from sweet potatoes, then cut them into small 1/2 inch cubes for roasting (you do not need to peel them before roasting).
  • Roast vegetables: Arrange the sweet potatoes and brussels sprouts on a baking sheet and drizzle with olive oil, tossing the vegetables to completely cover with oil and sprinkle with sliced garlic, salt, and pepper. Place sheet pan in the oven and roast for 35 minutes, stirring halfway through to roast on all sides.
  • Serve vegetables: Remove pan from oven, arrange vegetables on a plate and serve as a side dish or let cool and use as a salad topping.

Nutrition Facts : ServingSize 1 g, Calories 104 kcal, Carbohydrate 17 g, Protein 3 g, Fat 4 g, Sodium 50 mg, Fiber 4 g, SaturatedFat 1 g, Sugar 4 g, UnsaturatedFat 4 g

ROASTED SWEET POTATOES AND BRUSSELS SPROUTS



Roasted Sweet Potatoes and Brussels Sprouts image

Turn on the oven for Roasted Sweet Potatoes and Brussels Sprouts. Sprinkle these Roasted Sweet Potatoes and Brussels Sprouts with grated Parm and enjoy!

Provided by My Food and Family

Categories     Vegetable Recipes

Time 50m

Yield 8 servings

Number Of Ingredients 6

1 pkg. (19 oz.) ORE-IDA Sweet Potato Steak Fries
1 lb. Brussels sprouts, trimmed, cut in half
1 large onion, cut into wedges
1/2 cup KRAFT Italian Vinaigrette Dressing made with Extra Virgin Olive Oil
8 cloves garlic, minced
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

  • Heat oven to 400ºF.
  • Combine first 3 ingredients in large bowl. Whisk dressing and garlic until blended. Add to fries mixture; mix lightly.
  • Spread onto rimmed baking sheet sprayed with cooking spray.
  • Bake 35 min. or until Brussels sprouts are tender and fries are golden brown.
  • Sprinkle with cheese.

Nutrition Facts : Calories 160, Fat 6 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 4 g

ROASTED SWEET POTATO WITH BRUSSELS SPROUTS, BLUE CHEESE, CRANBER



Roasted Sweet Potato With Brussels Sprouts, Blue Cheese, Cranber image

Appeared in a Huffington Post piece on interesting Sweet Potato recipes (in honor of the upcoming Thanksgiving Holiday). Adapted from a recipe originally published in *Martha Stewart Living*. Wonderful combination of colors, textures, and flavors, that could be a side dish or entree if you wanted to do a couple of potatoes per person. I did think the Brussels Sprouts needed more than 15 minutes when I tried it, but they were especially large sprouts, so that might have been it.

Provided by lecole54

Categories     Yam/Sweet Potato

Time 1h5m

Yield 2 serving(s)

Number Of Ingredients 8

2 medium sweet potatoes
10 Brussels sprouts, rinsed and quartered (or thereabouts)
pecans, to taste (a handful)
dried cranberries, to taste (a handful)
3 tablespoons blue cheese
olive oil
salt, to taste
pepper, to taste

Steps:

  • Wash the sweet potatoes and pierce the skin all over with a fork. Bake the potatoes at 400 degrees for 45 minutes to an hour, or until a knife can be easily inserted into the potatoes.
  • When the potatoes have about 15 minutes left in the oven, toss the Brussels sprouts in olive oil, salt and pepper and place in a metal or glass pan. Roast for about 15 minutes or until the leaves begin to brown and crisp.
  • Once the potatoes have cooled to where you can touch them, slice lengthwise and apply pressure to open. Top with the roasted Brussels sprouts, cranberries, pecans and cheese.

Nutrition Facts : Calories 194.3, Fat 4.2, SaturatedFat 2.5, Cholesterol 9.5, Sodium 270.1, Carbohydrate 33.9, Fiber 6.6, Sugar 7.3, Protein 7.4

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