Brussels Sprouts and Sweet Potato

Naomi Nachman Naomi Nachman
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I love brussels sprouts, but I haven’t made them in years because I found them so hard to check. Now that we have high-quality frozen pre-checked brussels sprouts, I can make this recipe, which is so perfect for Rosh Hashanah. And the pop of color from the pomegranates just makes this dish look so beautiful on the table.

1h 4-6
Easy Vegetarian Pescatarian Gluten Free No Refined Sugar Vegan Parve

Directions

  1. Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius) on the convection bake setting. Line a baking sheet with Gefen Parchment Paper.

  2. Place the brussels sprouts and sweet potato on the prepared baking sheet. Season with spices and drizzle with olive oil.

  3. Bake for 50 minutes.

  4. Garnish with balsamic glaze and pomegranate arils.

Credits

Description:
Photography and Styling by Chay Berger

This recipe is from the Mishpacha Family Table Rosh Hashanah Supplement: Tastes of Tishrei 5786. Click here to see the entire collection!

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1 Comment

Leah Goldman •

are the brussel sprouts frozen should we thaw them or bake them frozen

Goldy G Kosher.com Team •
Reply to Leah Goldman

You can put them in the oven straight from the freezer!