Roasted Brussels Sprouts and Sweet Potato with Balsamic Honey Glaze
Brussels Sprouts And Potatoes. Web instructions preheat oven to 400°f. Wash and dry your vegetables before cutting them.
Roasted Brussels Sprouts and Sweet Potato with Balsamic Honey Glaze
Toss all ingredients in a large bowl and place in. Cut the stems, then cut the sprouts into halves or quarters to cut. Pat dry and dice into one inch pieces. Wash and dry your vegetables before cutting them. Wash brussels sprouts and cut in half (or quarters if they’re extra. In a large bowl, whisk. Web directions preheat the oven to 400 degrees f (200 degrees c). Scrub and rinse the potatoes. Web instructions preheat oven to 400°f. Wash potatoes (do not peel) and dice into ½″ cubes.
Pat dry and dice into one inch pieces. Line a large baking sheet with foil. Wash potatoes (do not peel) and dice into ½″ cubes. Toss all ingredients in a large bowl and place in. In a large bowl, whisk. Web directions preheat the oven to 400 degrees f (200 degrees c). Pat dry and dice into one inch pieces. Wash brussels sprouts and cut in half (or quarters if they’re extra. Sprinkle lemon pepper and seasoned salt over the. Cut the stems, then cut the sprouts into halves or quarters to cut. Wash and dry your vegetables before cutting them.
