Roasted Brussels Sprouts and Sweet Potatoes with Pecans
This delicious plant-based recipe is the perfect holiday side dish or goes well with the protein of your choice for a weeknight dinner. Low in calories and WW points and high in nutrition.
Calories: 171kcal
Servings:
Ingredients
- 2 pounds Brussels sprouts fresh
- 2 medium sweet potatoes about 2 pounds
- 1 Tbsp olive oil
- 1 Tbsp maple syrup or liquid sweetener of choice
- 6 cloves garlic fresh, sliced thin
- 1 tsp salt optional
- 1/3 cup pecans raw if possible
Instructions
- Pre-heat oven to 375℉. 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 to 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.
WW Information
WW Points link: Click here for your points in the WW app.
Nutrition
Calories: 171 kcalCarbohydrates: 25 gProtein: 7 gFat: 7 gSaturated Fat: 1 gPolyunsaturated Fat: 2 gMonounsaturated Fat: 4 gSodium: 440 mgPotassium: 811 mgFiber: 8 gSugar: 8 gVitamin A: 8446 IUVitamin C: 137 mgCalcium: 91 mgIron: 3 mg
