Roasted Brussel Sprout and Sweet Potato Mix

Serving Size: 1 cup Yields: 6 servings First Line Therapy Servings: (1 category 1 vegetable, 1 category 2 vegetable, 1 fat) Recipe Reposted and Modified From: www.peanutbutterandpeppers.com

Ingredients:

1 lb. sweet potatoes, peeled, diced into bite size pieces

1 medium onion, peeled, chopped into bit size pieces

1 lb. Brussels sprouts

3 tbsp. olive oil

¼ tsp. parsley

¼ tsp. oregano

Salt & pepper to taste

Instructions:

1. Preheat oven to 400 degrees.
2. Line a baking sheet with aluminum foil.
3. Add potatoes, onions and Brussels sprouts to baking sheet. Drizzle with olive oil and sprinkle with parsley, oregano and salt and pepper. Mix until all vegetables are covered with olive oil.
4. Bake in the oven for 30 minute, flipping half way through. Cook until potatoes are fork tender.