2mediumsweet potatoesfor low-carb, substitute radishes for sweet potatoes
1/2headcauliflower, cut into florets
10ozfresh Brussels sprouts
2tablespoonsolive oil or melted coconut oil
1/2teaspoonsalt or garlic salt
dashfreshly ground pepper
Preheat oven to 400F.
Chop sweet potatoes into 1/2 inch cubes (12 mm). Cut cauliflower florets into bite-sized pieces. Slice Brussels sprouts into halves, from top to bottom.
Add veggies to a bowl and sprinkle with olive or melted coconut oil. Toss to coat evenly. Add in salt and pepper and mix.
Add the veggies to a parchment-paper lined baking sheet. Make sure all the Brussels sprouts are face-down, and that no veggies are overlapping. Place in a preheated oven for 35-40 minutes, or until the veggies brown on the bottoms and are softened to your liking.
Nutrition Facts (per serving, recipe makes 4 servings): 165 calories, 7 g fat, 23 g total carbs, 6 g fiber (17 g net carbs), 5 g protein