Honey-Glazed Roasted Brussels Sprouts & Sweet Potatoes

Honey-Glazed Roasted Brussels Sprouts & Sweet Potatoes

A colorful, salty-sweet side dish with roasted vegetables, a drizzle of honey, and fresh pomegranate seeds.

Ingredients

• 1 lb. Brussels sprouts

• 2 medium sweet potatoes

• 2 Tbsp. extra-virgin olive oil

• 1/2 to 1 tsp. Richard’s Famous Original Garlic Salt, to taste

• Honey, for drizzling

• 1/2 cup fresh pomegranate seeds

• Olive Oil

Directions

1. Preheat oven to 400°F.

2. Wash the Brussels sprouts, trim the stem ends, and cut them in half lengthwise. Peel the sweet potatoes and cut into approximately 1-inch cubes.

3. Place the Brussels sprouts and sweet potatoes in a large mixing bowl. Drizzle with the olive oil and sprinkle with Richard’s Famous Original Garlic Salt. Toss until the vegetables are evenly coated.

4. Lightly coat a large rimmed baking sheet with olive oil. Spread the vegetables in a single layer, leaving a little space between them so they roast rather than steam.

5. Roast for 35–40 minutes, turning the vegetables after about 20 minutes. The sweet potatoes should be tender and lightly browned, and the Brussels sprouts should be tender with crisp, caramelized edges.

6. Transfer the hot roasted vegetables to a serving platter. Drizzle lightly with honey and sprinkle with the fresh, chilled pomegranate seeds.

Serve immediately.

Serves 6