Description
Easy and simply roasted potatoes and Brussels sprouts make for the best vegan Thanksgiving side for all eaters! Entirely dairy free, gluten free, vegan and easily made Whole30 friendly, this healthy side dish is ready in 30 minutes!
Ingredients
Scale
- 1 lb brussels sprouts, rinsed and halved
- 2 large sweet potatoes or russet potatoes
- 1 tbsp olive oil or coconut oil
- 2 tsp maple syrup
- 2 tsp fresh thyme
- sea salt and pepper to taste
Instructions
- Preheat the oven to 425F and line a baking sheet with parchment paper.
- Dice the sweet potatoes into cubes and place them onto the baking sheet.
- Add the Brussels sprouts, and drizzle the sweet potatoes and Brussels sprouts with olive oil and maple syrup. Sprinkle on the thyme, sea salt and pepper, and toss on the baking sheet with a spoon.
- Place the baking sheet into the oven and roast for 30 minutes, or until the Brussels sprouts have started to crisp and the sweet potatoes are soft (use a fork to test). About 20 minutes through the baking time, use an oven mitt and lightly shake the pan to rotate the veggies.
- Remove from the oven and serve!
Notes
Omit the maple syrup if doing sugar-free/Whole30
Use whichever colored sweet potatoes you’d like here!
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 97
- Sugar: 4.9 g
- Sodium: 43.6 mg
- Fat: 2.6 g
- Saturated Fat: 0.4 g
- Carbohydrates: 17.2 g
- Fiber: 4.2 g
- Protein: 3.3 g
- Cholesterol: 0 mg