Roasted Sweet Potatoes and Brussels Sprouts

My husband and I made this together and enjoyed it. We added a few extra spices and left out one of the veggies but we had a nice time making it together and it pairs great with a roast

I made this to accompany an herb crusted roast leg of goat that was seasoned with garlic and rosemary, among many other herbs and spices. This was the perfect accompaniment. I followed the recipe exactly except I didn't have any parsnips so I substituted a home grown Yukon Gold potato instead. I finished it with some black pepper and Himalayan pink salt and it was wonderful. Will use the leftover veggies, meat and pan drippings to make a nice stew for dinner tonight.

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It takes some time and effort to chop all of the ingredients. Slightly microwaving some items helps with the cutting. In the end, the result was a very tasty side. Everyone loved it. The base recipe makes a lot, so adjust as needed.

Get the recipe here >> Roasted Sweet Potatoes and Brussels Sprouts @ thefoodcharlatan.com

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