Yes friend, these two veggies are a match made in heaven. The savory – sweet combo is as perfect together as Beauty and the Beast, Time and Faith, Kim and Kanye, Racheal and Ross, Shrek and Princess Fione, Mario and Luigi or your most beloved duo. With a little prep these oven roasted gems can be ready in around 30 minutes.

Oven Roasted Brussel Sprouts
Equipment
- Sheet pan
- Sharp knife
- Spatula
Ingredients
- 1/4 cup Avocado oil
- 1 16oz Bag of brussels sprouts
- 1 1/2 tsp Salt celtic sea or pink salt
- 1 1/2 tsp Favorite seasoning salt mix ex. Trader Joes Chili Lime or Everything but the bagel
- Fresh ground black pepper to taste
Instructions
- Pre-heat oven to 425 degrees
- Rinse brussels
- Add 1/4 oil to baking sheet
- Trim slight edge off of the steam and slice into quarters
- Some of the leaves will fall off as you slice, add brussels and leaves to the pan.
- Add 1 tsp of salt and 1 tsp seasoning mix to the brussels and toss with hands
- Flatten them so they are spread out evenly on the pan.
- Rinse hands and sprinkle another pinch of salt and seasoning mix over the top
- Roast for 15 minutes. Use spatula to toss them around the pan and roast for additional 10 minutes
- Leaves will be crisply and brussels will be tender
Notes

Oven Roasted Sweet Potatoes
Equipment
- Sheet pan
- Sharp knife
- Spatula
Ingredients
- 1 /4 cup Avocado oil or olive oil
- 1 tsp Ground cinnamon
- 1 1/2 tsp Salt Celtic sea or pink
- Fresh ground pepper to taste
- 3-4 medium Japanese or regular sweet potatoes
Instructions
- Pre-heat oven 425 degrees
- Rinse potatoes well, no need to peel
- Add 1/4 oil to baking sheet
- Cut potatoes into cubes, aim for a similar size as brussels if cooking at the same time
- Add potatoes, cinnamon, salt and pepper to baking sheet
- Toss potatoes to mix ingredients and flatten out into single layer on the pan
- Sprinkle top with another pinch of salt and black pepper if you wish
- Bake for 15 minutes, toss with spatula and bake for additional 15 minutes.
Notes
Save time and cook them together by putting the brussels on top rack and potatoes on the bottom rack of the oven. Set timer for 15 minutes. Remove trays and use spatula to toss veggies. Move potatoes to top and brussels to the bottom. Set for another 10 minutes. Check veggies, depending on size you cut them they may be ready. I typically pull out brussels unless they are large and give the potatoes another 5 minutes. It’s your preference. The sweet and salty work well together if you mix them up after baking.

I use avocado oil because it’s a better cooking oil for high temperatures. Olive oil will work fine but some of the nutrients from will burn up. Both are healthy fats that everyone should have in their diet. Trader Joe’s and Target have the best prices I have seen for Avocado oil, look for a price point around $8.
Live well friends, Christy