Roasted Gingered Sweet Potatoes And Brussels Sprouts

Roasted Gingered Sweet Potatoes And Brussels Sprouts
4.5 from 2 ratings
Fill 202 Print
Roasted vegetables don't have to be seasoned solely with salt and pepper -- ginger is the key to a superb side.This recipe originally appeared in The Chicago Tribune.
Prep Time
20
minutes
Cook Time
40
minutes
Servings
8
servings
Total time: 60 minutes
Ingredients
  • 3 sweet potatoes, peeled, cut lengthwise into thick fries
  • 1 1/2 pound brussels sprouts, trimmed, halved lengthwise
  • 1 red onion, cut into 1/2-inch slices, separated into rings
  • 1/4 cup extra-virgin olive oil
  • 3 cloves garlic, minced
  • 2 teaspoon chopped fresh thyme or 1 teaspoon dried
  • 1 piece (about 1 1/2-inches long) peeled ginger root, minced
  • 1/2 teaspoon coarse salt
  • freshly ground pepper
  • 1/4 cup crystallized ginger, crushed
  • 1/4 cup toasted pecan halves, chopped, see note
Directions
  1. Heat oven to 425 degrees.
  2. Place sweet potatoes, Brussels sprouts and onion in a 13-by-9-inch baking pan; drizzle with the olive oil.
  3. Add garlic, thyme, minced ginger root, salt and pepper to taste; toss to coat.
  4. Roast, stirring occasionally, until vegetables are tender and beginning to brown, 35-40 minutes.
  5. Transfer to a serving bowl; sprinkle with crystallized ginger and pecans.
Recommended