2 large sweet potatoes, cubed
2 cups sliced brussel sprouts, halved
1 tablespoon sesame oil
1 tablespoon soy sauce
1/4th cup creamy SunButter
½ tsp sesame seeds
1 tablespoon Sriracha
1 tablespoon water
salt and pepper to taste
IMPORTANT: Check to ensure all individual ingredients are produced in a peanut and tree nut free facility.
Preheat your oven to 400 degrees. On a sheet tray with parchment, place your cubed sweet potatoes and sliced Brussel sprouts. Drizzle with olive oil and salt and pepper to taste. Roast for about 30-45 minutes.
In the meantime, make your dressing by mixing SunButter, sesame oil, soy sauce, sesame seeds, Sriracha and water to liquify it out. Mix well, adjust seasonings and set aside.
Once your vegetables are ready, drizzle on your dressing, top with sesame seeds and serve!