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Created by:
Kristy Still
Roasted Sweet Potatoes & Brussels Sprouts
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Ingredients
2
Large Sweet Potatoes
Cut into Chunks
1
Lb
Brussels Sprouts
Halved & Bottoms Cut Off
1/2
Cup
Pumpkin Seeds
1/2
Cup
Olive Oil
Garlic Salt
Dried Rosemary
Instructions
Preheat oven to 375*.
On a baking sheet arrange the sweet potatoes and brussels sprouts evenly in one layer. Then, sprinkle the pumpkin seeds over the veggies.
Evenly drizzle on the olive oil and sprinkle salt and rosemary evenly over the veggies.
Roast in oven for 25-30 minutes or until tender and slightly browned.
Note: Amounts may vary based on the amount of veggies you use.
Nutrition
Serving:
1
Servings
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