Roasted Sweet Potatoes and Brussel Sprouts
by Georgann John

Preheat oven to 450
Line a rimmed baking sheet with foil
Three or four cups Brussel sprouts cut into thirds the long way
Three medium sweet potatoes sliced into quarter inch disks (like coins)
Place on lines baking sheet and drizzle with 1/4 cup olive oil and stir to coat
Sprinkle with salt and pepper and 1/2 tsp onion powder and 1/2 tsp garlic powder
Stir again , Put in oven
Stir at 15 min
May be done in another 15 minutes, check for doneness with a fork, sprouts should look a little charred. Cook longer if not tender.

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Qi Gong Institute of Rochester