Ingredients
1 pound Brussels sprouts, trimmed and halved
1 large sweet potato (about 12 ounces), peeled and cubed (3/4-inch)
3 tablespoons extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon salt
½ teaspoon ground pepper
¼ teaspoon cayenne pepper
Directions
Preheat oven to 450°F. Toss Brussels sprouts, sweet potatoes, oil, cumin, paprika, salt, pepper and cayenne on a large rimmed baking sheet; spread in a single layer. Roast until tender and browned, about 20 minutes, stirring halfway through.
