Roasted Brussel Sprouts and Sweet Potatoes

Name: Roasted Brussel Sprouts and Sweet Potatoes
Ingredients: 1 pound Brussels sprouts (trimmed and halved); 2 medium sweet potatoes (about 1 cup, peeled and cubed in 3/4-inch pieces)); 2 tablespoons olive oil (or avocado oil); 1 teaspoon balsamic vinegar (or apple cider vinegar); 1 teaspoon salt; ½ teaspoon ground black pepper; 1 teaspoon ground cumin; 1 teaspoon paprika (sweet); ¼ teaspoon cayenne pepper; 1 teaspoon brown sugar or palm sugar ((add 2 teaspoons for sweeter taste)); ¼ cup dried sweetened cranberries; ¼ cup toasted pecans (or walnuts); 2 tablespoons finely chopped parsley (for garnish)

"Easy, 30-minute recipe for crisp Roasted Brussel Sprouts and Sweet Potatoes tossed with cumin, paprika, cayenne, dried cranberries, and pecans...."

INGREDIENTS

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1 pound Brussels sprouts (trimmed and halved)

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2 medium sweet potatoes (about 1 cup, peeled and cubed in 3/4-inch pieces))

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2 tablespoons olive oil (or avocado oil)

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1 teaspoon balsamic vinegar (or apple cider vinegar)

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1 teaspoon salt

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½ teaspoon ground black pepper

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1 teaspoon ground cumin

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1 teaspoon paprika (sweet)

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¼ teaspoon cayenne pepper

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1 teaspoon brown sugar or palm sugar ((add 2 teaspoons for sweeter taste))

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¼ cup dried sweetened cranberries

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¼ cup toasted pecans (or walnuts)

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2 tablespoons finely chopped parsley (for garnish)

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