Roasted Sweet Potato & Brussel Sprouts

SERVES 3-4

• Gluten Free

• Vegan

• IBS Friendly

INGREDIENTS

• 1 large sweet potato

• 500g Brussel sprouts

• A drizzle of garlic oil

• 1 tsp cumin

• 1 tsp turmeric

• 1 tsp cinnamon

• 1 tsp paprika

• A drizzle of olive oil

• Salt

• Chilli flakes (to your liking)

• 1/4 cup pine nuts

METHOD

1. Preheat your oven to 200 degrees Celsius.

2. Trim Brussel sprouts by cutting off the end and cut in half. Steam brussels sprouts in microwave for 1 min 30 secs and transfer to a lined baking dish.

3. Wash and chop sweet potato. Add to the baking dish with brussels. 

4. Drizzle brussels and sweet potato with garlic oil (IBS option). If you prefer you could chop some fresh garlic, add it to some olive oil and drizzle over the veggies. 

5. Sprinkle veggies with cumin, turmeric, cinnamon, paprika, chilli flakes and salt. 

6. Add a drizzle of olive oil and stoss the veggies to coat in the spices.

7. Roast in preheated oven for about 30-40 minutes. The veggies are done when they are browned and crispy.

8. Whilst veggies are in the oven, toast pine nuts on low heat until browned.

9. When veggies are cooked, remove from baking tray and serve hot in a bowl topped with toasted pine nuts.