Roast Brussel Sprouts And Potatoes

Roast Brussel Sprouts And Potatoes. Start with the vegetables, then add the herbs and seasonings. Preheat oven to 425 degrees f.

Roasted Sweet Potatoes and Brussels Sprouts
Roasted Sweet Potatoes and Brussels Sprouts from www.myfamilyfirstchiro.com

Sprinkle with salt and pepper and toss the potatoes around to coat them well. 1/2 pound brussels sprouts, trimmed and halved; Place halved brussels sprouts, diced sweet potatoes, diced onions and cranberries in a large bowl or resealable plastic bag.

Sprinkle With Salt And Pepper And Toss The Potatoes Around To Coat Them Well.

1 small onion, cut into wedges; Add the brussels sprouts, and drizzle the sweet potatoes and brussels sprouts with olive oil and maple syrup. Place the potatoes in a roasting pan.

Preheat The Oven To 425F And Line A Baking Sheet With Parchment Paper.

Place halved brussels sprouts, diced sweet potatoes, diced onions and cranberries in a large bowl or resealable plastic bag. Preheat oven to 425 degrees f. Place potatoes on the top rack and brussels sprouts underneath.

Preheat The Oven To 375° F (190° C).

These roasted potatoes and brussel sprouts are full of flavor! Carefully remove from oven and coat in lemon juice. Sprinkle on the thyme, sea salt and pepper, and toss on the baking sheet with a spoon.

1/2 Pound Brussels Sprouts, Trimmed And Halved;

Preheat oven to 400 degrees and prepare a baking sheet by lining with aluminum foil. Spread on a baking sheet lined with parchment paper. Add all the ingredients to a 9×9 square ceramic baking pan or small casserole dish.

Add The Olive Oil, Garlic Powder, Salt And Pepper And Either Mix Or Shake Well To Coat.

Preheat the oven to 400°f. Cook in the preheated oven for about 40 minutes or. Start with the vegetables, then add the herbs and seasonings.