Sweet potato and vegetable medley

Heart Smart Gluten Free Low Sodium

Healthful fats help your body absorb vitamin A, vitamin C and many other nutrients from the veggies in this recipe.


2 medium sweet potatoes, peeled and sliced into 1/2-inch slices
1 medium head cauliflower, cut into small florets
1 pound Brussels sprouts, halved
1 1/2 tablespoons extra-virgin olive oil
1/8 teaspoon salt
1 tablespoon maple syrup
1 1/2 cups chopped arugula


  1. Preheat oven to 400 F.
  2. In a medium bowl, combine all vegetables.
  3. In a small microwave-safe bowl, combine oil, salt and syrup. Stir. Heat for 20 to 40 seconds. Add arugula. Stir. Pour over vegetable mix and stir until vegetables are evenly coated.
  4. Pour vegetables onto baking sheet. Bake for 40 minutes or until vegetables are tender.
  5. Serve warm.

Makes 6 servings

Carb choices per serving: 1.5

First Published: 12/19/2014
Last Reviewed: 12/19/2014

sweet potatoes
Short on time? You can also use frozen cauliflower and Brussels sprouts instead of fresh. Simply thaw and drain!
sweet potato and vegetable medley label