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15 minutes
30 minutes
45 minutes
- 1 pound sweet potatoes, peeled and cut into 1-inch pieces
- 1 pound beets, peeled and cut into 1-inch pieces
- 1 pound Brussels sprouts, halved
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 4 tablespoons prepared horseradish
- ¼ tsp Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup fresh flat-leaf parsley leaves, chopped
- Preheat your oven to 400 degrees F (200 degrees C) and prepare a sheet pan lined with parchment paper.
- Combine sweet potatoes, beets, Brussels sprouts, garlic, olive oil, and horseradish in a bowl. Season generously with salt and pepper, then transfer to the prepared pan.
- Roast in the preheated oven for 30 minutes until tender, stirring vegetables halfway through. Garnish with fresh parsley before serving.
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