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.

Roasted Brussels Sprouts & Sweet Potatoes: A Flavorful and Nutritious Side Dish

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

Scale

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)

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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