Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 1-pound shredded brussels sprouts
- 2–3 cups chopped ham (pre-cooked or leftover)
- 1 tablespoon minced garlic
- 3–4 tablespoons avocado oil or olive oil
- 1 teaspoon salt
- Optional: a drizzle of balsamic glaze
Instructions
- Preheat oven to 425ºF.
- Place shredded sweet potatoes, Brussels sprouts, ham, and garlic on a large, rimmed sheet pan. Drizzle the oil and sprinkle the salt over the top and use your hands to toss everything together.
- Divide mixture between two sheet pans and roast for 25 minutes until vegetables have crispy, caramelized bits
Notes
Optional: Try tossing with a drizzle of balsamic glaze after cooking to change up the flavor!