Roasted Brussels Sprouts & Sweet Potatoes

It’s funny how some vegetables can go from being childhood adversaries to adult-life cravings. Brussels sprouts, for me, were squarely in the ‘avoid at all costs’ category until I discovered the magic of roasting. And when you pair them with the natural sweetness of roasted sweet potatoes? Pure culinary harmony! This Roasted Brussels Sprouts & Sweet Potatoes recipe has become a staple in our home, especially during the cooler months. The aroma alone, as it fills the kitchen – a blend of earthy sprouts, caramelized sweetness, and savory herbs – is enough to make mouths water. Even my kids, who once turned up their noses at anything green, now eagerly reach for seconds (and sometimes thirds!). It’s a testament to how simple, wholesome ingredients, when treated right, can become something truly extraordinary. This dish is not just delicious; it’s incredibly versatile, healthy, and surprisingly easy to whip up. Whether you’re looking for a vibrant side dish to elevate your weeknight dinner, or a crowd-pleasing addition to your holiday table, this recipe is a guaranteed winner. Let me walk you through how to create this roasted vegetable masterpiece that will transform even the most skeptical Brussels sprouts hater into a fan.

Ingredients

Here’s what you’ll need to create this vibrant and flavorful Roasted Brussels Sprouts & Sweet Potatoes dish:

• Brussels Sprouts (1.5 lbs): Choose fresh, firm Brussels sprouts. They should be tightly packed and bright green. Smaller sprouts tend to be sweeter and more tender. Trim the ends and halve or quarter them, depending on their size, ensuring they are roughly the same size for even roasting.
• Sweet Potatoes (2 large): Opt for medium to large sweet potatoes. Look for firm potatoes without blemishes or soft spots. Peel them and cut them into roughly 1-inch cubes. Uniform size is key for even cooking alongside the Brussels sprouts.
• Olive Oil (3 tablespoons): Extra virgin olive oil is preferred for its flavor and health benefits. It helps the vegetables roast beautifully, adding a subtle richness and preventing them from drying out.
• Balsamic Vinegar (2 tablespoons): Adds a touch of tangy sweetness and depth of flavor that complements both the Brussels sprouts and sweet potatoes. It caramelizes slightly during roasting, creating a delicious glaze.
• Maple Syrup (1 tablespoon): Pure maple syrup enhances the natural sweetness of the sweet potatoes and provides a lovely caramelized touch to the vegetables. You can adjust the amount to your preference or substitute with honey or agave nectar.
• Garlic Powder (1 teaspoon): Garlic powder provides a savory depth and aromatic base to the seasoning. It disperses evenly over the vegetables for consistent flavor in every bite.
• Onion Powder (1 teaspoon): Onion powder adds another layer of savory flavor, complementing the garlic and enhancing the overall umami of the dish.
• Dried Thyme (1 teaspoon): Dried thyme brings a subtle earthy and slightly minty flavor that pairs wonderfully with roasted vegetables, especially Brussels sprouts and sweet potatoes.
• Dried Rosemary (½ teaspoon): Rosemary adds a fragrant, piney note that elevates the savory profile of the dish. Use it sparingly as it can be quite potent.
• Salt (to taste): Kosher salt or sea salt enhances the flavors of all the ingredients. Season generously to bring out the best taste in the vegetables.
• Black Pepper (freshly ground, to taste): Freshly ground black pepper adds a pungent kick and depth of flavor. Adjust to your spice preference.
• Optional: Red Pepper Flakes (¼ teaspoon): For a touch of heat, red pepper flakes can be added to provide a subtle spicy kick that balances the sweetness and savory notes.

Instructions

Follow these simple steps to roast your Brussels sprouts and sweet potatoes to perfection:

1. Preheat Your Oven and Prepare Baking Sheet: Start by preheating your oven to 400°F (200°C). This high temperature is crucial for achieving perfectly roasted vegetables that are tender on the inside and slightly crispy on the outside. While the oven is preheating, line a large baking sheet with parchment paper. Parchment paper prevents sticking and makes cleanup a breeze. If you don’t have parchment paper, you can lightly grease the baking sheet with olive oil.
2. Prepare the Vegetables: Wash the Brussels sprouts and sweet potatoes thoroughly under cold running water. For the Brussels sprouts, trim off the hard ends and remove any yellow or wilted outer leaves. Depending on their size, halve or quarter the sprouts lengthwise. If they are small, halving might suffice; larger ones should be quartered to ensure even cooking. For the sweet potatoes, peel them using a vegetable peeler. Then, cut them into roughly 1-inch cubes. Aim for uniform sizes for both the sprouts and sweet potatoes so they cook at the same rate.
3. Combine Vegetables and Seasonings in a Large Bowl: Place the prepared Brussels sprouts and sweet potatoes into a large bowl. This ensures you have ample space to toss everything together without overcrowding.
4. Add Olive Oil, Balsamic Vinegar, and Maple Syrup: Drizzle olive oil, balsamic vinegar, and maple syrup over the vegetables in the bowl. The olive oil will help the vegetables roast beautifully and prevent them from drying out, while the balsamic vinegar and maple syrup add layers of flavor and promote caramelization.
5. Sprinkle with Spices and Seasonings: Sprinkle garlic powder, onion powder, dried thyme, dried rosemary, salt, and black pepper over the vegetables. If you desire a little heat, add the optional red pepper flakes at this stage.
6. Toss to Coat Evenly: Using your hands or a large spoon, toss the vegetables thoroughly to ensure they are evenly coated with the olive oil, balsamic mixture, and spices. Make sure every piece is glistening and well seasoned. Even coating is key for consistent flavor and roasting.
7. Arrange Vegetables in a Single Layer on Baking Sheet: Spread the seasoned vegetables in a single layer on the prepared baking sheet. Avoid overcrowding the pan, as this will steam the vegetables instead of roasting them, resulting in soggy rather than crispy results. If necessary, use two baking sheets to ensure a single layer.
8. Roast in Preheated Oven: Place the baking sheet in the preheated oven and roast for 25-30 minutes.
9. Flip and Continue Roasting: After 25-30 minutes, remove the baking sheet from the oven. Using a spatula, flip the vegetables to ensure even browning and cooking on all sides.
10. Roast Until Tender and Slightly Caramelized: Return the baking sheet to the oven and continue roasting for another 15-20 minutes, or until the Brussels sprouts are tender-crisp and slightly caramelized, and the sweet potatoes are fork-tender and have golden edges. The total roasting time may vary depending on your oven and the size of your vegetable pieces.
11. Check for Doneness: To check if the vegetables are done, pierce a Brussels sprout and a sweet potato cube with a fork. They should be easily pierced and tender throughout. The Brussels sprouts should have slightly crispy edges and a tender interior, and the sweet potatoes should be soft and caramelized.
12. Serve Hot and Enjoy: Once roasted to perfection, remove the baking sheet from the oven. Let the vegetables cool slightly before serving. Roasted Brussels Sprouts & Sweet Potatoes are best enjoyed hot, right out of the oven, when they are at their peak flavor and texture.

Nutrition Facts

This recipe for Roasted Brussels Sprouts & Sweet Potatoes is not only delicious but also packed with nutrients. Here’s a general overview of the nutritional information per serving (estimated based on 6 servings):

• Servings: Approximately 6 servings. This recipe comfortably serves 6 people as a side dish.
• Calories per Serving: Roughly 200-250 calories per serving. Calorie count can vary slightly depending on the exact amounts of oil and maple syrup used and the size of the sweet potatoes.
• Fiber (6-8 grams per serving): Both Brussels sprouts and sweet potatoes are excellent sources of dietary fiber. Fiber is essential for digestive health, helps regulate blood sugar levels, and contributes to feelings of fullness, aiding in weight management.
• Vitamin C (Over 100% of daily recommended value per serving): Brussels sprouts are particularly rich in Vitamin C, a powerful antioxidant that supports the immune system, promotes healthy skin, and aids in iron absorption.
• Vitamin A (High in Vitamin A, primarily from sweet potatoes): Sweet potatoes are a fantastic source of Vitamin A (in the form of beta-carotene). Vitamin A is crucial for vision, immune function, and cell growth. It also acts as an antioxidant.
• Potassium (Good source of potassium): Both Brussels sprouts and sweet potatoes contribute to the potassium content of this dish. Potassium is an important electrolyte that helps regulate blood pressure, muscle function, and nerve signals.
• Antioxidants (Rich in antioxidants): This dish is loaded with antioxidants from both Brussels sprouts and sweet potatoes. Antioxidants help protect your cells from damage caused by free radicals, potentially reducing the risk of chronic diseases.

Note: Nutritional information is an estimate and can vary based on specific ingredients and serving sizes. For precise nutritional information, use a nutrition calculator with the exact brands and quantities of ingredients you use.

Preparation Time

This Roasted Brussels Sprouts & Sweet Potatoes recipe is wonderfully efficient in terms of preparation time, making it perfect for busy weeknights or when you need a delicious side dish without spending hours in the kitchen.

• Prep Time: Approximately 15-20 minutes. This includes washing and trimming the Brussels sprouts, peeling and chopping the sweet potatoes, and mixing the vegetables with the seasonings. The majority of this time is spent on vegetable preparation.
• Cook Time: Around 40-50 minutes. This is the time the vegetables spend roasting in the oven. The initial roasting phase is about 25-30 minutes, followed by flipping and an additional 15-20 minutes to achieve perfect tenderness and caramelization.
• Total Time: Roughly 55-70 minutes from start to finish. This includes both the preparation and cooking time. While the total time is around an hour, the active cooking time is minimal, mostly oven roasting, allowing you to focus on other tasks while the dish cooks.

How to Serve

Roasted Brussels Sprouts & Sweet Potatoes are incredibly versatile and can be served in numerous ways, making them a fantastic addition to various meals. Here are some delicious serving suggestions:

• As a Classic Side Dish:
  • Alongside a Protein: Serve as a vibrant and healthy side dish with roasted chicken, grilled steak, baked salmon, or pork tenderloin. The roasted vegetables complement the savory flavors of the main protein beautifully.
  • Holiday Table Staple: Perfect for Thanksgiving, Christmas, or Easter dinners. Their warm, comforting flavors and colorful presentation make them a festive addition to any holiday feast.
• Elevate Your Vegetarian & Vegan Meals:
  • Main Course with Grains: Combine with quinoa, couscous, or farro to create a hearty and satisfying vegetarian or vegan main course. Add a dollop of hummus or tahini dressing for extra flavor and creaminess.
  • Buddha Bowl Ingredient: Incorporate into Buddha bowls or grain bowls along with other roasted or fresh vegetables, legumes, and a flavorful dressing.
• Creative Culinary Uses:
  • Salad Topping: Let them cool slightly and toss them into a warm salad with mixed greens, crumbled goat cheese or feta (if not vegan), toasted nuts or seeds, and a light vinaigrette.
  • Tacos or Wraps Filling: Dice them up and use as a flavorful and nutritious filling for vegetarian tacos or wraps. Add black beans, salsa, and avocado for a complete meal.
  • Breakfast Hash Addition: Chop leftover roasted vegetables and add them to a breakfast hash with eggs or tofu scramble for a veggie-packed morning meal.
  • Pasta or Grain Bowl Mix-in: Stir into pasta dishes or grain bowls to add texture, flavor, and nutritional value. They pair well with creamy sauces or pesto.
• Flavor Enhancements at Serving Time:
  • Lemon Juice Drizzle: A squeeze of fresh lemon juice just before serving brightens up the flavors and adds a zesty touch.
  • Parmesan Cheese Garnish: For a non-vegan option, a sprinkle of grated Parmesan cheese adds a salty and savory finish.
  • Fresh Herb Garnish: Garnish with freshly chopped parsley, thyme, or rosemary for added freshness and visual appeal.
  • Toasted Nuts or Seeds Sprinkle: Add crunch and nutty flavor with toasted pine nuts, pecans, walnuts, or pumpkin seeds.

Additional Tips for Perfect Roasted Brussels Sprouts & Sweet Potatoes

To ensure your Roasted Brussels Sprouts & Sweet Potatoes are consistently delicious and perfectly cooked, here are eight helpful tips:

1. Choose Brussels Sprouts Wisely: Select Brussels sprouts that are firm, tightly closed, and bright green. Avoid sprouts that are yellowing, wilted, or have blemishes. Smaller sprouts tend to be sweeter and more tender, while larger ones can be slightly more bitter and require longer cooking time.
2. Uniform Vegetable Size is Key: Cut both the Brussels sprouts and sweet potatoes into roughly uniform sizes. This ensures that they cook evenly in the oven. Halve or quarter Brussels sprouts depending on their size, and cut sweet potatoes into 1-inch cubes. Consistent size prevents some pieces from being overcooked while others are undercooked.
3. Don’t Overcrowd the Baking Sheet: Spread the vegetables in a single layer on the baking sheet. Overcrowding will cause the vegetables to steam instead of roast, resulting in soggy, not crispy, vegetables. If necessary, use two baking sheets to ensure ample space for roasting.
4. High Heat is Your Friend: Roast the vegetables at a high temperature (400°F/200°C) to promote caramelization and achieve that desirable tender-crisp texture. High heat helps to quickly cook the vegetables and develop those delicious roasted flavors.
5. Don’t Skimp on Olive Oil: Use a generous amount of olive oil to coat the vegetables. Olive oil not only adds flavor but also helps the vegetables to roast properly and prevents them from drying out in the oven. It also promotes browning and crispiness.
6. Season Generously: Don’t be shy with seasonings! Salt, pepper, garlic powder, onion powder, and herbs like thyme and rosemary are essential for enhancing the natural flavors of the vegetables. Seasoning generously ensures that every bite is flavorful and delicious. Taste and adjust seasonings as needed.
7. Flip Halfway Through Roasting: Flipping the vegetables halfway through the roasting time ensures even cooking and browning on all sides. This helps to achieve consistent tenderness and caramelization. Set a timer to remind you to flip them.
8. Roast Until Tender-Crisp and Caramelized: Roast the vegetables until they are tender when pierced with a fork and have developed a slightly caramelized exterior. Brussels sprouts should be tender but still have a slight bite, and sweet potatoes should be soft and sweet with golden edges. Don’t overcook them to mushiness, but ensure they are cooked through.

Frequently Asked Questions (FAQ)

Here are some frequently asked questions about making Roasted Brussels Sprouts & Sweet Potatoes:

Q1: Can I use frozen Brussels sprouts or sweet potatoes?
A: While fresh vegetables are highly recommended for the best texture and flavor, you can use frozen Brussels sprouts and sweet potatoes in a pinch. However, frozen vegetables tend to release more moisture, so you may need to roast them for a longer time to achieve crispiness. Ensure they are fully thawed and patted dry before roasting to remove excess water. Roasting from frozen is not recommended as it will significantly impact texture.

Q2: Can I prepare this dish ahead of time?
A: While roasted vegetables are best enjoyed fresh and hot, you can prepare the vegetables (wash, trim, and chop) up to a day in advance and store them in an airtight container in the refrigerator. You can also toss them with the seasonings ahead of time and store them in the fridge. However, it’s best to roast them just before serving for optimal texture and flavor. Reheating roasted vegetables can sometimes make them lose their crispiness.

Q3: How do I store leftover Roasted Brussels Sprouts & Sweet Potatoes?
A: Store leftover roasted vegetables in an airtight container in the refrigerator for up to 3-4 days.

Q4: How do I reheat leftover Roasted Brussels Sprouts & Sweet Potatoes?
A: The best way to reheat them and try to retain some crispiness is in the oven or an air fryer. Preheat your oven or air fryer to 350°F (175°C) and spread the vegetables in a single layer on a baking sheet or air fryer basket. Reheat for 5-10 minutes, or until heated through. You can also microwave them for convenience, but they may become softer and less crispy.

Q5: Can I add other vegetables to this recipe?
A: Absolutely! Roasted vegetables are very versatile. You can add other root vegetables like carrots, parsnips, or butternut squash. Just ensure they are cut into similar sizes and have comparable roasting times. You might need to adjust the roasting time depending on the density of the added vegetables. Onions or red onions also roast beautifully with Brussels sprouts and sweet potatoes.

Q6: Can I make this recipe vegan?
A: Yes, this recipe is naturally vegan! All the ingredients listed are plant-based. Ensure you are using maple syrup or agave nectar as a sweetener if you are strictly vegan, avoiding honey.

Q7: What if I don’t have balsamic vinegar or maple syrup? Can I substitute them?
A: If you don’t have balsamic vinegar, you can substitute it with apple cider vinegar or red wine vinegar for a tangy flavor. For maple syrup, you can use honey or agave nectar as substitutes for sweetness. If you want to skip the sweetener altogether, you can omit it, and the vegetables will still be delicious with just olive oil and spices, though less caramelized.

Q8: Can I add protein to make it a complete meal?
A: Yes, you can easily add protein to turn this side dish into a more substantial meal. Consider adding roasted chickpeas, white beans, or lentils directly to the baking sheet during the last 15-20 minutes of roasting. Alternatively, serve it alongside grilled or roasted tofu, tempeh, or chicken for a balanced and satisfying meal.

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