Ingredients

The following ingredients have 4 Servings
  • 2 sweet potatoes (peeled and cut into bite size pieces)
  • 25-30 Brussels sprouts (ends trimmed and sliced in half)
  • 1 tablespoon fresh thyme
  • 1 1/2 tablespoon extra virgin olive oil
  • 1 tablespoon butter
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon celery salt

Instruction

  • Preheat oven to 400ºF.
  • In a large pan over high heat, add butter, 1 tablespoon olive oil and thyme. When the butter is bubbling, add sweet potatoes and Brussels sprouts. Cook for 6 minutes.
  • Cover a cookie tray with parchment paper and transfer vegetables to it.
  • Drizzle 1/2 tablespoon olive oil and evenly sprinkle curry powder, kosher salt, white pepper and celery salt on the vegetables. Toss well using your fingers.
  • Roast in the oven for 15-20 minutes or until vegetables are tender. Serve.