Roasted Brussels Sprouts & Sweet Potatoes

This is an easy Mediterranean side dish that complements any main course and can be adapted in many ways (variations included below). Brussels sprouts and sweet potatoes are tossed in heart healthy extra-virgin olive oil and seasoned with cumin, paprika and cayenne pepper to provide heat, spice and color. Brussels sprouts are packed with fiber, vitamin C, vitamin K and antioxidants. A member of the cruciferous vegetable family, they are known to be anti-inflammatory and may fight cancer, lower blood pressure and improve bone health. Sweet potatoes are an excellent source of vitamin A, with one potato providing 300% of your daily needs. Vitamin A supports immune health, vision and reproductive health.

Makes: 8 servings
Time to cook: 30 minutes

Ingredients

·      1 pound Brussels sprouts, trimmed and halved

·      1 large sweet potato (around 12 ounces), peeled and cubed (¾inch)

·      3 tablespoons extra-virgin olive oil

·      1 teaspoon ground cumin

·      1 teaspoon paprika

·      1 teaspoon salt

·      ½ teaspoon ground pepper

·      ¼ teaspoon cayenne pepper

Cooking Instructions

1. Preheat oven to 450°F. Toss Brussels sprouts, sweet potatoes, oil, cumin, paprika, salt, pepper and cayenne on a large rimmed baking sheet; spread in a single layer. Roast until tender and browned, about 20 minutes, stirring halfway through.

Variations:

Cilantro-Lime Roasted Brussels Sprouts & Sweet Potatoes: Prepare recipe as directed, substituting 1 tsp. ground coriander for the paprika and stirring in 1/4 cup chopped fresh cilantro, 1 Tbsp. lime juice and 1 tsp. lime zest after roasting.

Harissa-Orange Roasted Brussels Sprouts & Sweet Potatoes: Prepare recipe as directed, substituting 1 tsp. smoked paprika for the paprika and stirring in 1/4 cup harissa paste and 1 tsp. orange zest after roasting.

Lemon-Za'atar Roasted Brussels Sprouts & Sweet Potatoes: Prepare recipe as directed, stirring in 1 tsp. za'atar before roasting and stirring in 1/4 cup chopped fresh flat-leaf parsley and 1 tsp. lemon zest after roasting.

Nutrition per serving
95 calories; 5 grams fat; 1 gram saturated fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 3 grams protein; 315 milligrams sodium; Vitamin A (111% daily value)

Recipe by Jasmine Smith(www.eatingwell.com)