Side Dish: Roasted Brussels Sprouts & Sweet Potatoes

A tasty side dish or accompaniment to a vegetarian meal.

Prep Time: 10 mins

Cook Time: 30 mins

Total Time: 40 mins

This recipe includes superfoods such as:

Agave

Health benefits of Roasted Brussels Sprouts & Sweet Potatoes

Agave, a sweetener derived from the core of the agave plant, is frequently highlighted in nutritional discussions due to its notably low glycemic index (GI) rating. With a GI score of just 17, it stands out from many other natural sweeteners and sugars that often have higher GI values. For those unfamiliar with the term, the glycemic index is a measure that ranks foods based on how significantly they raise blood glucose (sugar) levels after consumption. Foods with a lower GI value are absorbed more slowly and cause a more gradual rise in blood sugar levels, which is particularly crucial for individuals managing conditions like PCOS (Polycystic Ovary Syndrome).

Ingredients

3 tbsps Italian seasoning
1 1/2 tbsps amber agave nectar
1/2 tsp coarse kosher salt
3 tbsps extra virgin olive oil
1/4 tsp coarse ground black pepper
3 cups brussels sprouts, halved
2 cups sweet potato, cubed

Instructions

1. Preheat oven to 450° F (230° C).

2. Trim woody stem off sprouts and split in half. Scrub sweet potatoes and cut into chunks about the size of your brussels sprouts.

3. Rinse and thoroughly drain vegetables. Add all ingredients to a very large bowl and toss or stir to coat.

4. Pour vegetable mixture onto 15"x20" baking sheet (foil lined or sprayed with nonstick aerosol). Arrange into a single layer.

5. Roast vegetables until tender and caramelized, about 30 minutes. Give the vegetables a stir on the baking pan halfway through cooking.

6. Serve hot or room temperature.

7. Note: you can sub 'pure' maple syrup for agave.