YOUR SOLIN GENERATED RECIPE
Sheet Pan Steak and Crispy Brussels Sprouts with Sweet Potatoes
Savor the hearty flavors of perfectly seared sirloin steak partnered with caramelized Brussels sprouts and tender sweet potatoes, all roasted on a single sheet pan for a convenient, nutrient-packed meal that's both satisfying and balanced.
INGREDIENTS
5 ounces Top Sirloin Steak
1 cup Brussels Sprouts
1 small Sweet Potato
1 teaspoon Olive Oil
Pinch Salt
Pinch Black Pepper
1 teaspoon Garlic Powder
PREPARATION
Preheat your oven to 425°F.
Slice the sweet potato into 1/2-inch rounds and trim and halve the Brussels sprouts.
In a large bowl, toss the Brussels sprouts and sweet potato slices with olive oil, garlic powder, salt, and black pepper.
Spread the vegetables evenly on a sheet pan.
Pat the top sirloin steak dry with a paper towel. Season both sides with salt, black pepper, and a light sprinkle of garlic powder.
Place the steak on the sheet pan alongside the vegetables.
Roast in the preheated oven for about 15-18 minutes, or until the vegetables are tender and slightly crispy and the steak reaches your desired doneness.
Remove from the oven and let the steak rest for 5 minutes before slicing.
Slice the steak thinly and serve with the crispy roasted Brussels sprouts and sweet potato rounds.