Curry-Roasted Brussels Sprouts & Sweet Spuds w/ Ginger & Honey Yogurt Sauce

This is one of my favorite dishes I've created to date! It has the perfect balance of texture and salty sweetness!

Ingredients

Roasted Veggies:
- 3 medium to large Sweet Potatoes with the skins left on, washed and cut into fries
- 12 oz. fresh (not frozen!) Brussels Sprouts, cut into quarters
- 1/3 cup Extra Virgin Olive Oil
- 1 tsp Cinnamon
- 1 tsp Curry
- 1 tsp Cumin
- 1 tsp Garlic Powder
- 1 tsp ground Oregano
- 1/4 tsp Red Pepper Flakes

Sauce:
- 1 cup Bulgarian Yogurt
- 1/3 cup Honey
- a pinch of Nutmeg
- a pinch of ground Ginger
- Salt and Pepper

Cut your veggies and place them together in a large bowl. Mix the oil and spices together until well blended, and let the oil sit for a minute or so until the oil is infused with the flavors (or even better - do this step the night before!). Toss the Sweet Potato fries and Brussels quarters in your oil mixture until they're all well-coated. Roast them all together at 400° for 45 minutes or until they are fork tender and the Brussels are crispy and browned on the edges. 

While the veggies are roasting, combine all of your sauce ingredients. Be careful with the Nutmeg because the flavor is very strong! Add salt and pepper to taste. Try the mixture and see if you can taste the flavors - adding more of something if you'd like. 

When the veggies come out of the oven, serve them with the sauce drizzled over top and enjoy! This is a great meal in and of itself, or paired well with a nice piece of salmon and herbed quinoa!