Crispy Roasted Brussel Sprouts & Sweet Potatoes with Feta & Honey

This is LITERALLY all I can think about, I don’t know why, but we are going with it. I like to let the grocery store tell me what to get, and my body is called to this! I sometimes enjoy a meal without protein, but I always listen to my body. Please enjoy these INCREDIBLE crispy Brussel sprouts + Sweet potatoes topped with feta and honey. The temp of the oven is high because we want them as crisp as possible. They make the best side dish or full meal if you’re wanting something that is nourishing, warm, and with such easy prep. XO

Ingredients:

• 1 cup Brussels sprouts, halved

• 1 medium sweet potato, skin on, diced into ~1 inch cubes

• 1 tbsp avocado oil

• 1 1/2 tsps paprika

• 1/2 tsp cayenne pepper (adjust to spice level)

• 1/2 tsp turmeric

• 1/4 tsp black pepper

• 1/4 tsp salt (or to taste)

• 2 tbsp feta cheese

• Drizzle of local honey (about 1 tsp or to taste)

Instructions:

• Preheat your oven to 400°F.

• On a nontoxic baking sheet (I love Our Place), toss the halved Brussels sprouts and sweet potato cubes with avocado oil, paprika, cayenne, turmeric, black pepper, and salt until evenly coated. Use your fingers in needed. Spread the veggies on a baking sheet in a single layer for maximum crispiness.

• Roast for 40 minutes, flipping once halfway through, until Brussels are crispy and sweet potatoes are golden and tender.

• Remove from the oven, and immediately sprinkle with feta cheese while hot. Drizzle with local honey before serving. Enjoy FRESH or keeps in the fridge covered for 2-3 days.