A simple & delicious combination of brussels sprouts, sweet potatoes, carrots and onions roasted with olive oil, salt and pepper.
Author: Martha | Simple Nourished Living
2cupshalved brussels sprouts
1mediumsweet potato, peeled and cut into 1-inch chunks
5mediumcarrots, peeled and cut into 1-inch chunks
1mediumonion peeled and roughly chopped
Salt and pepper, to taste
Preheat your oven to 400F degrees.
Line a large baking sheet with aluminum foil and set aside.
Place the vegetables in a large bowl. Drizzle with the olive oil and sprinkle with salt and pepper. Toss to combine and coat the vegetables with oil. (Doing this step in a bowl instead of directly on the baking sheet requires much less oil!)
Tip the vegetables out onto the foil lined baking sheet and spread them out into a single layer.
Bake until the sweet potatoes and carrots are tender when pierced with a fork and brussels sprouts and onions are golden brown, stirring once or twice, about 30 to 40 minutes.
This recipe doesn't need to be followed exactly. Use whatever combination works best for you - fewer carrots, more sweet potato; more brussels sprouts and skip the sweet potato. (You get the idea. Use what you have and what you like.)Weight Watchers PointsPlus: *2Weight Watchers Freestyle SmartPoints: *2