Roasted Brussel Sprouts and Sweet Potatoes with Pecans
This delicious plant-based receipe is the perfect holiday side dish or goes well with the meat of your choice for a weeknight dinner. Low in calories and WW points and high in nutrition.
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Course: Side Dish
Keyword: vegetarian, Weight Watchers
Servings: 6
Calories: 171kcal
Author: www.theholymess.com
Ingredients
2poundsBrussels sproutsfresh
2mediumsweet potatoesabout 2 pounds
1Tolive oil
1Tmaple syrupor liquid sweetener of choice
6clovesgarlicfresh, sliced thin
1tspsaltoptional
1/3cuppecansraw if possible
Instructions
Pre-heat oven to 375 degrees. Clean and half the Brussels sprouts. Cut off any woody stems.
Peel the sweet potatoes, if desired, then slice into cubes.
Add the brussels sprouts, sweet potatoes, oil, maple syrup, garlic, and salt to a large bowl. Toss to coat the vegetables with the oil.
Bake at 375 for 20-25 minutes. If the brussels sprouts start to get too brown, cover the tray with aluminum foil until the potatoes are tender.
Remove the tray from the oven and add the pecans. Place back in the oven for 5 minutes to toast the pecans.