Oven Roasted Brussels Sprouts

If you’ve never been a Brussels sprouts fan, these will convert you!  When they’re crispy, crunchy, and salty it’s very hard not to eat the whole batch at once.  They’re such a versatile side dish, and so easy to whip up when you’re short on time.  They’re also always a crowd pleaser at holiday gatherings, and taste best when they’re fresh from the oven!

Ingredients:

Brussels Sprouts

Extra Virgin Olive Oil (roughly 2 tablespoons per 16 ounces of spouts)

Sea Salt

Black Pepper

Directions:

Preheat the oven to 400°

Cut the bottoms/tips off of the sprouts and peel off the outer layer

Cut each sprout in half (smaller ones can be left whole)

Toss in a bowl with extra virgin olive oil, sea salt, and black pepper

Spread evenly on a baking sheet

Cook for about 35 minutes (stirring/flipping halfway) or until the outside is brown and crispy

Add additional sea salt and black pepper if needed after taste testing

Enjoy!

Oven Roasted Sweet Potato Circles

They’re so basic, so easy, and the perfect nutritious and delicious side to have on hand.  This is a Thanksgiving classic at our house!

Ingredients:

Sweet Potatoes

Extra Virgin Olive Oil

Sea Salt

Black Pepper

Directions:

Peel and chop the sweet potatoes into medium-thin slices | You can leave the peel on if you prefer!

Toss with extra virgin olive oil | I do this in a ziplock bag – 1 tablespoon per potato

Bake at 425° for 45-50 minutes | Or until they’re crispy on the outside and soft on the inside – flipping at the halfway point

You can include your sea salt and black pepper either before or after baking

Enjoy!