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Garlic & Rosemary Roasted Brussels Sprouts and Sweet Potatoes

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Ingredients
  

  • 2 - 3 cups Brussels sprouts, stems removed and quartered
  • 1 large sweet potato, cut into 1 inch cubes (or 2 medium)
  • 2 tablespoons oil (preferably avocado, but olive oil works too)
  • ½ teaspoon garlic salt
  • 2 tablespoons dried rosemary
  • sea salt to taste

Instructions
 

  • Preheat oven to 400 degrees. Line a baking sheet with parchment paper and spread Brussels sprouts and sweet potatoes evenly. Coat with oil, spices and sea salt.
  • Bake 25-30 minutes until sweet potatoes are fork-tender and edges of Brussels begin to brown.