If you are a regular around here you know that I love a good seasonal vegetable medley and winter is no exception. Brussels, onion and sweet potatoes complement each other seamlessly- a hardy side dish that will keep you healthy and satisfied this colder time of year. Make this dish to complement a winter protein like lamb or halibut.
Nutrition:
Olive Oil: Its true, a little goes a long way! Olive oil has come to be one of the most popular oils to be used in dressings, cooking and even beauty purposes. Its fruity taste adds depth and flavor to any dish and provides up to 13 grams of fat including monounsaturated and polyunsaturated. These fats are coveted for their heart health promoting properties including lowering cholesterol, reducing the risk of heart disease as well as aiding in cell protection.
Sweet Potato: Boasting almost twice the amount of Vitamin C, Vitamin A, and fiber than its traditional counterpart, sweet potatoes are a satisfying an nutritious alternative to white potatoes. In addition, being so full of flavor, these beta carotene beauties make the perfect side dish with little to no effort leaving you undoubtedly satisfied!
- 1 pound brussels sprouts, trimmed and halved
- 1 large white onion, cut in half and each half cut into 6 chunks
- 1 large sweet potato, peeled and cut into 1-inch cubes
- 2 tablespoons coconut oil
- 1 tbsp thyme
- 1/2 tsp pink Himalayan sea salt
- 1/2 tsp freshly ground black pepper
- Preheat the oven to 425 degrees F.
- All your cut vegetables to a large bowl and toss with coconut oil to coat evenly. Season with thyme, salt and pepper.
- Line a baking sheet and spread your vegetables out evenly.
- Bake for 25 minutes.
- Serve immediately.
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