Roasted Sweet Potatoes and Brussels Sprouts

Ingredients

 1 pound Brussels sprouts, trimmed
 1 large sweet potato (1 pound)
 2 cloves garlic, smashed
 1/3 cup olive oil
 1 teaspoon cumin
 1/4 or 1/2 teaspoon garlic salt
 1 teaspoon salt
 pepper to taste
 1 tablespoon red wine vinegar
 fresh thyme, to garnish

Instructions

• Preheat your oven to 400 degrees F.
• Trim your Brussels by cutting off the little brown end. If there are any yellow leaves, pull them off. Cut any large ones in half. Add to a large bowl.
• Peel your sweet potato and chop into 1-2 inch pieces. Add to the large bowl.
• Smash 2 cloves of garlic and add it to the bowl.
• Pour 1/3 cup olive oil over the vegetables.
• Add cumin, garlic salt, salt, and pepper to taste. Stir to coat.
• (Line a large sheet pan with foil if you want super easy cleanup)
• Drizzle a little olive oil onto the sheet pan and rub it all over the pan (or foil) with your hand. Or you could spray it really well with nonstick spray.
• Pour the veggies onto the pan.
• Roast at 400 for about 40-45 minutes. The veggies are done when they are brown and a fork slides into them easily.
• Place the veggies in a serving bowl and toss with 1-2 tablespoons red wine vinegar to taste. Garnish with fresh thyme if you want. Eat hot!

Recipe Notes
The garlic is there to add flavor, not necessarily to be eaten, although I do think it's quite tasty.

If you want to reheat these, take them out of the oven and let cool. (Skip adding the red wine vinegar.) Store in a tupperware in the fridge for up to 2 days. When you are ready to eat, spread the veggies on a greased pan and roast at 400 for about 5-10 minutes until you can hear them sizzling and they are hot. Remove from the oven, add a little red wine vinegar, and serve!

Source :https://thefoodcharlatan.com/roasted-sweet-potatoes-and-brussels-sprouts-recipe/

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