Good afternoon everyone! ️ Happy Saturday! For today's first recipe reveal, I made some delicious roasted sweet potatoes and Brussels sprouts. It only takes a few additional ingredients, which helps complement the tasty flavours of the roasted veggies. Give this recipe a try and let me know how it turns out for you! Bon appetit! (Swipe ️ for a closeup ) Roasted Veggies - 1 pound of Brussels Sprouts - 1 large Sweet Potato - 2 Cloves of Garlic ? - 1/4 cup of Olive Oil - 1 tsp. of Cumin - 1/4 tsp. of Garlic Powder - 1 tsp of Table Salt - Ground Black Pepper, to taste - Dried Thyme, to garnish Instructions: 1. Preheat oven to 400 °F 2. Trim Brussels sprouts and cut them in half; add to a large bowl. 3. Peel sweet potato and chop into 1 inch pieces; add to the large bowl. 4. Smash 2 cloves of garlic; add to the large bowl. 5. Pour olive oil over the veggies, and add in the cumin, garlic powder, salt and black pepper. Stir to coat. 6. Pour veggies onto non-stick baking sheet. 7. Roast the veggies for about 30 minutes (I found the Brussels sprouts only took about 20 minutes). 8. Place roasted veggies in serving bowl and garnish with one dried thyme. Enjoy!
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