from Chow Bella
1 lb Brussels sprouts, ends trimmed, rough leaves removed, and cut in half from top to bottom
3 small or 2 medium sweet potatoes, cut into small chunks (about 3/4"x3/4")
1 medium red onion, cut into slivers and leaves separated
6 whole cloves garlic, peel left on
2 tbsp extra virgin olive oil
2 tsp balsamic vinegar
salt and pepper, to taste
non-stick cooking spray
1) Preheat oven to 425 degrees F.
2) Toss all the ingredients together in a large bowl and arrange in as close to a single layer as possible on a sprayed baking tray.
3) Roast for 35-40 minutes, or until the potatoes are soft and all the vegetables are very caramelized.
Servings per recipe: 4
Per serving:
Calories: 215
Fat: 7.3 g
Saturated fat: 1 g
Cholesterol: 0 mg
Sodium: 37 mg
Carbohydrates: 35.1 g
Fiber: 7.9 g
Sugar: 4.1 g
Protein: 5.6 g