Roasted Pork With Sweet Potatoes & Brussel Sprouts
September 18, 2024
6 servings
Ingredients
1 ½ lbs boneless pork loin, chopped into 1-inch cubes
3 cups peeled and medium-chopped Japanese sweet potatoes or yams
1 ½ lbs brussels sprouts, quartered
1 ½ cups chickpeas, drained and rinsed
1 tsp granulated garlic powder
½ tsp crushed red pepper flakes
2 tbsp fresh thyme leaves, chopped
Directions
1Pre-heat oven to 400°F.
2Heat a cast-iron skillet with olive oil on medium-high heat. Add onion and cook for 3-5 minutes.
3Stir in the cubed pork and sauté for 3 minutes.
4Add all remaining ingredients, stir together, and place in the oven for 25-30 minutes. Pork should reach an internal temperature of 145°F and everything should appear to be browned and roasted. Sweet potatoes will be soft but not mushy.
5Remove from the oven and let cool for 5 minutes before serving.
6Store leftovers in an airtight container in the refrigerator for up to 4 days.
