Ancho - Agave Brussels & Roasted Sweet Potatoes Recipe
Recipe information
Make Ancho - Agave Brussels & Roasted Sweet Potatoes in just 1h . Indulge in a vibrant medley of charred Brussels sprouts and sweet roasted potatoes, beautifully infused with the smoky essence of ancho chiles and the earthy sweetness of agave. This dish offers a delightful contrast of flavors and textures, making it a perfect side or a satisfying vegetarian option that will tantalize your taste buds with every bite.
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Ingredients
Vegetables
Cooking Instructions
1. Preheat the Oven
Preheat your oven to 425°F (220°C).
2. Prepare the Vegetables
Wash and trim the Brussels sprouts, cutting them in half. Peel and cube the sweet potatoes.
3. Season the Vegetables
In a large bowl, combine the Brussels sprouts and sweet potatoes. Drizzle with olive oil, and season with salt and black pepper. Toss to coat evenly.
4. Roast the Vegetables
Spread the seasoned vegetables on a baking sheet in a single layer. Roast in the preheated oven for about 25-30 minutes, or until they are tender and caramelized, stirring halfway through.
5. Add Ancho and Agave
Once roasted, remove the vegetables from the oven. Drizzle with agave syrup and sprinkle with ancho chili powder to taste. Toss gently to combine.
6. Serve
Transfer the roasted Brussels and sweet potatoes to a serving dish and enjoy warm.
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