Roasted Brussels sprouts and sweet potatoes make the perfect side dish that combines earthy, nutty flavors with a touch of sweetness. This Roasted Brussels Sprouts & Sweet Potatoes recipe is not only easy to make but also packed with essential nutrients, making it a healthy addition to any meal. Whether you’re preparing it for a weeknight dinner or a special occasion, this dish is sure to impress with its crispy texture, savory flavors, and beautiful caramelization.
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Why Roasted Brussels Sprouts & Sweet Potatoes are a Must-Try
Roasted Brussels sprouts and sweet potatoes are a winning combination when it comes to a simple yet delicious side dish. The Brussels sprouts provide a slightly bitter, nutty flavor that becomes beautifully crisp when roasted, while the sweet potatoes balance it out with their creamy, natural sweetness. Together, they create a harmony of flavors and textures that is both comforting and satisfying. This recipe is incredibly versatile, perfect for various dietary preferences and can be paired with almost any main dish. Plus, it’s quick, easy to prepare, and perfect for meal prep.
Ingredients for Roasted Brussels Sprouts & Sweet Potatoes
• Brussels Sprouts: These provide the core flavor of the dish. Their bitterness mellows as they roast, turning crispy on the outside and tender on the inside.
• Sweet Potatoes: The natural sweetness and creamy texture of sweet potatoes balance out the bitterness of Brussels sprouts, creating a beautiful contrast.
• Olive Oil: Essential for roasting, olive oil helps the vegetables crisp up and adds a healthy dose of good fats.
• Garlic Powder: Adds a savory, aromatic depth to the vegetables.
• Onion Powder: Complements the garlic and brings additional savory flavor.
• Smoked Paprika: A touch of smoky warmth enhances the dish, giving it depth and complexity.
• Salt: Vital for seasoning and drawing out the natural flavors of the vegetables.
• Black Pepper: Adds a hint of spice, balancing out the sweetness of the sweet potatoes.
• Optional: Maple Syrup or Balsamic Glaze: A drizzle after roasting adds a sweet finish.
• Optional: Toasted Nuts or Seeds: A crunchy garnish like pecans or pumpkin seeds adds texture and flavor.
Alternative Ingredient Suggestions
If you’re looking to customize the recipe based on dietary needs or ingredient availability, here are a few suggestions:
• Swap olive oil for avocado oil: If you prefer a neutral-flavored oil with a high smoke point, avocado oil is an excellent choice.
• Try different spices: For a unique twist, try adding rosemary, thyme, or chili flakes to give the dish a fresh, aromatic flair.
• Make it spicier: Add a pinch of cayenne pepper or chili powder for a spicy kick.
Step-by-Step Instructions for Roasting Brussels Sprouts & Sweet Potatoes
- Preheat Your Oven: Preheat the oven to 400°F (200°C) to ensure the vegetables roast perfectly. Line a baking sheet with parchment paper to prevent sticking and ensure even cooking.
- Prepare the Vegetables: Wash the Brussels sprouts under cold water, trim off the tough ends, and remove any damaged outer leaves. Cut the Brussels sprouts in half. Peel the sweet potatoes and cut them into 1-inch cubes.
- Toss with Oil and Seasonings: In a large bowl, toss the Brussels sprouts and sweet potatoes with olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper. Make sure everything is well-coated.
- Arrange on a Baking Sheet: Spread the seasoned vegetables evenly on the baking sheet. Make sure they’re not overcrowded, as this can cause them to steam instead of roast.
- Roast: Place the baking sheet in the oven and roast for 25-35 minutes, flipping the vegetables halfway through. Roast until the Brussels sprouts are crispy on the outside and the sweet potatoes are tender.
- Check for Doneness: Use a fork to check for tenderness. The Brussels sprouts should be golden brown and crispy, while the sweet potatoes should be soft and caramelized.
- Optional Drizzle and Garnish: Once roasted, drizzle the vegetables with maple syrup or balsamic glaze, if desired. Garnish with toasted nuts or seeds for added crunch.
- Serve and Enjoy: Serve immediately as a side dish or enjoy as a vegetarian main dish.
Tips & Tricks for Perfect Roasted Brussels Sprouts & Sweet Potatoes
• Don’t Overcrowd the Pan: Overcrowding the pan will steam the vegetables instead of roasting them, leading to a soggy texture. Use two baking sheets if necessary to ensure even roasting.
• Use High Heat: Roasting at 400°F is essential for getting that perfect crisp and caramelization. Lower temperatures will result in softer, less flavorful vegetables.
• Generously Season: Make sure to season the vegetables thoroughly before roasting. Adjust the seasoning to taste after roasting, if necessary.
• Flip Halfway: Turn the vegetables halfway through the cooking time to ensure even browning on all sides.
• Customize Spices: Feel free to experiment with additional spices like rosemary, thyme, or chili flakes to tailor the flavor to your liking.
Pairing Ideas and Variations for Roasted Brussels Sprouts & Sweet Potatoes
This roasted vegetable dish is incredibly versatile and can be paired with a variety of main courses:
• Main Dish Pairings: Roasted Brussels sprouts and sweet potatoes pair wonderfully with roasted chicken, grilled salmon, or pork tenderloin.
• Vegetarian Options: Serve it as a vegetarian main dish with quinoa, lentils, or chickpeas for a protein-packed meal.
• Make-Ahead: Roasted Brussels sprouts and sweet potatoes can be prepared ahead of time and stored in the refrigerator for up to 3 days. Reheat in the oven or air fryer to restore their crispiness.
• Side Dish Ideas: These roasted vegetables also complement salads, grain bowls, or even scrambled eggs for a wholesome breakfast.
Why Roasted Brussels Sprouts & Sweet Potatoes are Perfect for Any Season
This recipe is perfect for year-round enjoyment. In the colder months, the hearty flavors of Brussels sprouts and sweet potatoes bring warmth and comfort to any meal. Meanwhile, their vibrant colors make them an attractive addition to holiday dinners. The combination of savory roasted vegetables and sweet accents is a delightful way to brighten up your fall or winter meals.
Conclusion
In conclusion, Roasted Brussels Sprouts & Sweet Potatoes are the ideal side dish for anyone looking to enjoy a healthy, flavorful, and easy-to-make vegetable dish. The crispy Brussels sprouts, combined with the creamy sweetness of roasted sweet potatoes, create a delightful harmony of flavors and textures. This recipe is not only quick to prepare but also offers endless pairing possibilities, whether you’re serving it alongside roasted meats, salads, or even as a stand-alone vegetarian meal. With simple ingredients and straightforward instructions, this dish is sure to become a staple in your kitchen for any occasion.
Whether you’re a Brussels sprouts skeptic or a seasoned veggie lover, this Roasted Brussels Sprouts & Sweet Potatoes recipe is sure to win everyone over with its irresistible flavor and health benefits. Enjoy it as a comforting side dish or a nutritious meal prep option—you won’t be disappointed!
Frequently Asked Questions (FAQ)
Can I use other vegetables in this recipe?
Yes! While Brussels sprouts and sweet potatoes are the stars of this dish, feel free to experiment with other vegetables. Root vegetables like carrots, parsnips, or even butternut squash can be added to the mix. Just be sure to cut them into similar-sized pieces to ensure even roasting and cooking time.
How do I store leftovers of Roasted Brussels Sprouts & Sweet Potatoes?
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, place them in a preheated oven or air fryer at 350°F (175°C) until they are heated through and crispy again. Avoid microwaving, as it can make the vegetables soggy.
Can I make Roasted Brussels Sprouts & Sweet Potatoes ahead of time?
Yes, you can prepare the vegetables ahead of time by washing, cutting, and seasoning them. Store the uncooked vegetables in the refrigerator for up to 24 hours before roasting. You can also roast them in advance and reheat them, though they are best served immediately for maximum crispiness.
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Roasted Brussels Sprouts & Sweet Potatoes
- Total Time: 45-55 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Roasted Brussels Sprouts & Sweet Potatoes is a delicious and nutritious side dish that combines crispy Brussels sprouts and creamy sweet potatoes. Roasting them together brings out their natural sweetness, creating a perfect balance of flavors. This dish is easy to make, healthy, and versatile, making it the perfect addition to any meal.
Ingredients
- 1.5 lbs Brussels Sprouts, fresh, trimmed and halved
- 2 medium Sweet Potatoes, peeled and cubed into 1-inch pieces
- 3 tablespoons Olive Oil, extra virgin
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1/2 teaspoon Smoked Paprika
- 1 teaspoon Salt, or to taste
- 1/2 teaspoon Black Pepper, freshly ground, or to taste
- 1–2 tablespoons Maple Syrup or Balsamic Glaze (optional)
- Toasted Nuts or Seeds (optional, such as pecans, walnuts, or pumpkin seeds)
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Wash the Brussels sprouts, trim the tough ends, and halve them. Peel the sweet potatoes and cut them into 1-inch cubes.
- In a large bowl, toss the Brussels sprouts and sweet potatoes with olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper.
- Spread the vegetables in a single layer on the prepared baking sheet, ensuring they are not overcrowded.
- Roast in the preheated oven for 25-35 minutes, flipping halfway through the cooking time, until the vegetables are tender and caramelized.
- Check for doneness by piercing a Brussels sprout and a sweet potato cube with a fork. If tender, remove from the oven.
- Optional: Drizzle with maple syrup or balsamic glaze and garnish with toasted nuts or seeds.
- Serve immediately and enjoy!
Notes
- Make sure the vegetables are cut into even sizes to ensure even roasting.
- If using frozen vegetables, thaw and dry them thoroughly before roasting.
- For extra flavor, try adding other spices like rosemary or thyme.
- This recipe can be made ahead of time, but the vegetables are best served fresh for maximum crispiness.
- Prep Time: 20 minutes
- Cook Time: 25-35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 8g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
