These were a huge hit with all of us, making me wish I had made a bigger batch. Savory and nutty, a little bit crispy. This recipe works fine with all sprouts or all sweet potatoes, too.
3-4 cups trimmed Brussels sprouts
3-4 cups peeled and cubed sweet potatoes (1/2-inch cubes)
1 1/2 Tbsp walnut or canola oil
1 1/2 Tbsp cider vinegar
1 tsp dried sage
Salt and pepper to taste
Preheat the oven to 375 degrees.
Toss all ingredients in a medium bowl until well coated. Spread in a single layer on a rimmed baking sheet. Roast for about 30 minutes, stirring once or twice to prevent sticking. Veggies are done when tender when pierced with a fork. Serve hot.
Serves about 4.