Roasted Brussel Sprouts and Sweet Potato
ROASTED VEGGIES
2 medium size sweet potatoes chopped into 1-inch cubes
1 lb Brussel sprouts washed and cut in half
¼ cup veggie broth
1 tbsp miso paste
2 tsp garlic powder
1 tsp cumin
½ tsp cinnamon
⅛ tsp cayenne (optional)
1 tsp salt
Generous pepper or to taste
SWEET & TANGY TAHINI DRESSING
¼ cup tahini
¼-½ cup water
1 clove garlic
2 tbsp lemon juice
3 dates
¼ tsp salt
Preheat oven to 400F
PREP THE VEGGIES
Wash, peel, and cut sweet potatoes.
Wash and trim brussel sprouts, and cut them in half.
Add cut sweet potatoes and brussel sprouts to a bowl.
SEASON THE VEGGIES
Combine broth and miso paste and set aside.
Add spices and miso and broth mixture to sweet potatoes and brussel sprouts and toss.
Spread out evenly on a parchment-lined baking sheet.
BAKE THE VEGGIES
Bake for 35-40 minutes, flipping halfway through.
When veggies are nicely browned, remove them from the oven.
PREPARE THE DRESSING
Combine all the ingredients in a high-speed blender. Blend until smooth.
FINISH AND SERVE
Top roasted veggies with tahini sauce.
Enjoy!
#oilfreevegan #oilfreeveggies #sweetpotatorecipe #brusselsproutrecipe
