Simple Roasted Sweet Potatoes And Brussels Sprouts Recipes

Steps:

• Preheat oven to 400 degrees F.
• Grease an 11 by 17-inch baking sheet pan with extra-virgin olive oil. Place vegetables in baking sheet and add the dried herbs, salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry.
• Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes.

Steps:

• Preheat your oven to 400 degrees F (200 degrees C).
• Whisk together the olive oil, maple syrup and miso paste in a large bowl. Add the Brussels sprouts and sweet potatoes, season with pepper and transfer onto a large, rimmed baking sheet. Roast for 25 to 30 minutes, or until the sprouts are golden and a little crisp and the sweet potatoes are caramelized and tender, stirring once halfway through.
• Meanwhile, rinse the lentils in a fine mesh sieve. Add the lentils into a saucepan and cover with about 3 inches of water. Bring to a boil then cover, reduce the heat to low and simmer for 15 to 20 minutes, until tender. Drain and transfer to a large bowl. Drizzle the lentils with extra-virgin olive oil. Add the lemon zest, lemon juice, parsley and baby spinach. Season with salt and stir well to combine.
• To serve, spoon the lentils onto a serving dish and top with the roasted Brussels sprouts and sweet potatoes and a scattering of walnuts.

Steps:

• Combine potatoes with enough water to cover by 2 inches in a medium saucepan and bring to a boil.
• Boil 1 minute and remove the pan from the heat and let stand in the cooking liquid until partially cooked; about 5 minutes. Drain and set aside.
• Meanwhile, heat oil in a large nonstick skillet over medium heat and then add the Brussels sprouts.
• Cook until light green, about 6-8 minutes.
• Add the garlic and cook until the Brussels sprouts begin to brown, about 3-4 minutes.
• Stir in the potatoes, salt and pepper and cook until the veggies are tender, 5-7 minutes longer.
• Serve warm or at room temperature.

Steps:

• Heat oven to 450 deg.
• Combine the potatoes, Brussels sprouts, shallots and bacon in large bowl; toss with the oil. Sprinkle with the salt and pepper and toss again.
• Transfer to a 10 x 15 Pyrex dish and roast (I used my non-stick roasting pan), stirring every 15 minute until the veggies are tender and well browned (35 to 40 min.).
• Combine melted butter and lemon juice in a small bowl and pour over veggies and toss to coat.
• Serve immediately.

Steps:

• Heat oven to 400ºF.
• Combine first 3 ingredients in large bowl. Whisk dressing and garlic until blended. Add to fries mixture; mix lightly.
• Spread onto rimmed baking sheet sprayed with cooking spray.
• Bake 35 min. or until Brussels sprouts are tender and fries are golden brown.
• Sprinkle with cheese.