Roasted Brussels Sprouts & Sweet Potatoes

Honestly, before I tried this recipe, Brussels sprouts were firmly in the “meh” category for me. They were something I knew I should eat, but never truly enjoyed. Sweet potatoes, on the other hand, I loved, but often found myself preparing them in the same old ways. Then, one chilly evening, while searching for a healthy and flavorful side dish to accompany our roasted chicken, I stumbled upon the idea of roasting Brussels sprouts and sweet potatoes together. The combination sounded intriguing, and I figured, why not? Little did I know, this simple decision would revolutionize our weeknight dinners.

From the moment the aroma of roasting vegetables filled the kitchen, I knew we were onto something good. The sweet, earthy scent of caramelizing sweet potatoes mingled with the slightly nutty fragrance of Brussels sprouts, creating a symphony of autumnal aromas. When we finally sat down to eat, the transformation was complete. The Brussels sprouts, no longer bitter and mushy, were now crispy on the outside, tender on the inside, with a delightful caramelized sweetness that was utterly addictive. The sweet potatoes, roasted to perfection, offered a creamy, melt-in-your-mouth texture that complemented the sprouts beautifully. Even my kids, notorious vegetable skeptics, devoured them! This Roasted Brussels Sprouts & Sweet Potatoes recipe has become a staple in our home, requested week after week. It’s easy to make, incredibly versatile, and packed with flavor and nutrients. If you’re looking for a side dish that will convert even the most ardent Brussels sprouts detractors and become a family favorite, look no further. This is it.

Ingredients for Roasted Brussels Sprouts & Sweet Potatoes

• Brussels Sprouts: 1.5 lbs, fresh, trimmed and halved. These are the star of the show, providing a slightly bitter, nutty flavor that transforms beautifully when roasted. Choose firm, bright green sprouts for the best results.
• Sweet Potatoes: 2 medium, peeled and cubed into 1-inch pieces. Their natural sweetness and creamy texture perfectly balance the Brussels sprouts, adding a delightful contrast in flavor and mouthfeel. Opt for firm sweet potatoes without blemishes.
• Olive Oil: 3 tablespoons, extra virgin. Essential for roasting, olive oil helps the vegetables crisp up and adds healthy fats and flavor. You can use other high-heat oils like avocado oil if preferred.
• Garlic Powder: 1 teaspoon. Adds a subtle savory depth that enhances the overall flavor profile of the dish.
• Onion Powder: 1 teaspoon. Complements the garlic powder and adds another layer of savory complexity.
• Smoked Paprika: 1/2 teaspoon. Provides a hint of smoky warmth that elevates the roasted vegetables and adds a beautiful color.
• Salt: 1 teaspoon, or to taste. Crucial for seasoning and bringing out the natural flavors of the vegetables. Use kosher salt for best results.
• Black Pepper: 1/2 teaspoon, freshly ground, or to taste. Adds a touch of spice and balances the sweetness of the sweet potatoes.
• Optional: Maple Syrup or Balsamic Glaze: 1-2 tablespoons (for drizzling after roasting). These optional additions can enhance the sweetness and add a touch of glaze and complexity for those who prefer a sweeter finish.
• Optional: Toasted Nuts or Seeds: (such as pecans, walnuts, or pumpkin seeds) for garnish. Adds a delightful crunch and nutty flavor to the finished dish.

Instructions: How to Roast Brussels Sprouts & Sweet Potatoes

Step 1: Preheat Your Oven and Prepare Baking Sheet

Preheat your oven to 400°F (200°C). This high temperature is key for achieving perfectly roasted, crispy vegetables. Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking. Parchment paper also helps promote even browning.

Step 2: Prepare the Brussels Sprouts and Sweet Potatoes

Wash the Brussels sprouts thoroughly under cold water. Trim off the tough ends and any yellowing or damaged outer leaves. Halve the Brussels sprouts lengthwise. If some sprouts are particularly large, you can quarter them to ensure they cook evenly with the sweet potatoes.

Peel the sweet potatoes using a vegetable peeler. Cut them into 1-inch cubes. Try to keep the size of the sweet potato cubes relatively uniform so they cook at the same rate as the Brussels sprouts.

Step 3: Toss Vegetables with Oil and Seasonings

In a large bowl, combine the halved Brussels sprouts and cubed sweet potatoes. Drizzle with olive oil. Ensure all the vegetables are evenly coated with oil, as this is crucial for proper roasting and crisping.

Add the garlic powder, onion powder, smoked paprika, salt, and black pepper to the bowl. Toss everything together thoroughly, using your hands or a spatula, until the vegetables are evenly coated with the spices. Make sure the seasonings are distributed well to flavor every piece.

Step 4: Arrange Vegetables on Baking Sheet

Spread the seasoned Brussels sprouts and sweet potatoes in a single layer on the prepared baking sheet. Avoid overcrowding the pan, as this will steam the vegetables instead of roasting them properly, resulting in mushy, not crispy, results. If necessary, use two baking sheets to ensure even roasting.

Step 5: Roast the Vegetables

Place the baking sheet in the preheated oven and roast for 25-35 minutes, or until the vegetables are tender and nicely browned and caramelized. Halfway through the roasting time, about 15-20 minutes in, flip the vegetables with a spatula to ensure even cooking and browning on all sides.

Step 6: Check for Doneness and Adjust Roasting Time

Check the vegetables for doneness by piercing a Brussels sprout and a sweet potato cube with a fork. They should be tender and easily pierced, but not mushy. The edges should be nicely browned and slightly crispy. If they are not quite tender enough, continue roasting for another 5-10 minutes, checking frequently to prevent burning.

Step 7: Optional Drizzle and Garnish (After Roasting)

Once roasted to perfection, remove the baking sheet from the oven. If desired, drizzle the roasted Brussels sprouts and sweet potatoes with maple syrup or balsamic glaze for an extra touch of sweetness and tang.

For added texture and flavor, garnish with toasted nuts or seeds, such as pecans, walnuts, or pumpkin seeds. A sprinkle of fresh herbs like chopped parsley or thyme can also add a fresh element.

Step 8: Serve and Enjoy!

Serve the roasted Brussels sprouts and sweet potatoes immediately while they are hot and crispy. They are delicious as a side dish to a variety of main courses, or even as a vegetarian main dish on their own. Enjoy the delightful combination of flavors and textures!

Nutrition Facts for Roasted Brussels Sprouts & Sweet Potatoes

(Per Serving, approximately 1 cup)

• Servings: 6. This recipe yields approximately 6 servings, making it perfect for a family dinner or small gathering.
• Calories: Approximately 180-220 kcal. A relatively low-calorie side dish, making it a healthy choice for those watching their calorie intake. Note: Calories can vary slightly depending on the amount of oil and optional additions.
• Fiber: 6-8 grams. An excellent source of dietary fiber, which aids in digestion, promotes satiety, and contributes to overall gut health.
• Vitamin A: High in Vitamin A. Sweet potatoes are packed with beta-carotene, which the body converts to Vitamin A, crucial for vision, immune function, and skin health.
• Vitamin C: Good source of Vitamin C. Both Brussels sprouts and sweet potatoes provide Vitamin C, an antioxidant that supports immune function and collagen production.
• Potassium: Contains Potassium. Both vegetables contribute potassium, an important electrolyte for maintaining healthy blood pressure and muscle function.

Disclaimer: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes. For precise nutritional information, use a nutrition calculator with specific ingredient brands.

Preparation Time for Roasted Brussels Sprouts & Sweet Potatoes

• Prep Time: 20 minutes. This includes washing, trimming, and chopping the vegetables, as well as measuring and mixing the seasonings.
• Cook Time: 25-35 minutes. The roasting time can vary slightly depending on your oven and the size of the vegetable pieces.
• Total Time: Approximately 45-55 minutes. From start to finish, this recipe is ready in under an hour, making it a convenient and relatively quick side dish for weeknights or special occasions.

How to Serve Roasted Brussels Sprouts & Sweet Potatoes

This versatile side dish pairs beautifully with a wide variety of meals. Here are some serving suggestions:

• As a Side Dish for Main Courses:
  • Roasted Chicken or Turkey: A classic pairing, perfect for Sunday dinners or holiday meals.
  • Grilled Salmon or Steak: The earthy sweetness complements the richness of grilled meats and fish.
  • Pork Tenderloin or Chops: Adds a healthy and flavorful vegetable component to pork dishes.
  • Vegetarian Mains: Serve alongside lentil loaf, vegetarian shepherd’s pie, or stuffed bell peppers for a complete vegetarian meal.
• Holiday and Special Occasion Meals:
  • Thanksgiving or Christmas Dinner: A colorful and nutritious addition to your holiday spread.
  • Easter Brunch or Dinner: Provides a lighter, healthier vegetable option alongside heavier holiday fare.
  • Potlucks and Gatherings: Easy to transport and always a crowd-pleaser.
• Bowl Meals and Salads:
  • Grain Bowls: Add roasted Brussels sprouts and sweet potatoes to quinoa or farro bowls with protein and a flavorful dressing.
  • Warm Salads: Toss with mixed greens, dried cranberries, goat cheese, and a vinaigrette for a hearty and satisfying salad.
• Breakfast or Brunch (Reheated):
  • Frittatas or Omelets: Chop leftover roasted vegetables and add them to egg dishes for a flavorful breakfast.
  • Breakfast Bowls: Combine with eggs, avocado, and whole grains for a nutritious and satisfying breakfast bowl.
• Standalone Vegetarian Dish:
  • Add Protein: For a heartier vegetarian meal, add chickpeas, white beans, or lentils to the roasting pan during the last 15 minutes of cooking.
  • Top with Cheese: Crumble feta cheese, goat cheese, or Parmesan cheese over the roasted vegetables for added flavor and richness.

Additional Tips for Perfect Roasted Brussels Sprouts & Sweet Potatoes

1. Don’t Overcrowd the Pan: Ensure the vegetables are arranged in a single layer on the baking sheet. Overcrowding will cause them to steam instead of roast, leading to mushy vegetables. Use two baking sheets if necessary.
2. Use High Heat: Roasting at 400°F (200°C) is crucial for caramelization and crisping. Lower temperatures will result in softer, less flavorful vegetables.
3. Toss Generously with Oil: Olive oil is essential for roasting. It helps the vegetables crisp up and prevents them from drying out. Don’t skimp on the oil!
4. Season Generously: Salt, pepper, and other seasonings are key to bringing out the best flavors in roasted vegetables. Season generously before roasting and adjust to taste after cooking.
5. Flip Halfway Through: Flipping the vegetables halfway through roasting ensures even browning and cooking on all sides.
6. Don’t Overcook: Roast until the vegetables are tender and slightly caramelized, but not mushy. Overcooking can make them lose their texture and flavor.
7. Customize Your Seasonings: Feel free to experiment with different spices and herbs. Try adding rosemary, thyme, chili flakes, or curry powder for variations in flavor.
8. Add Acidity at the End: A squeeze of lemon juice or a drizzle of balsamic vinegar after roasting can brighten the flavors and add a touch of acidity to balance the sweetness and richness.

Frequently Asked Questions (FAQ) about Roasted Brussels Sprouts & Sweet Potatoes

Q1: Can I use frozen Brussels sprouts and sweet potatoes for this recipe?

A: While fresh vegetables are always preferred for roasting, you can use frozen Brussels sprouts and sweet potatoes in a pinch. However, they tend to release more moisture, so you’ll need to ensure they are thoroughly thawed and patted dry before roasting. Roasting frozen vegetables may also result in a slightly less crispy texture compared to fresh.

Q2: How do I make Brussels sprouts less bitter?

A: Roasting is a great way to reduce the bitterness of Brussels sprouts. High heat and caramelization bring out their natural sweetness and mellow the bitter compounds. Proper trimming (removing the tough ends) and not overcooking also helps. Some people also find that adding a touch of sweetness like maple syrup or balsamic glaze can further balance the bitterness.

Q3: Can I add other vegetables to this recipe?

A: Absolutely! Roasted vegetables are incredibly versatile. You can easily add other root vegetables like carrots, parsnips, or butternut squash to this recipe. Just ensure they are cut into similar sized pieces to the sweet potatoes and Brussels sprouts for even cooking.

Q4: Can I prepare this recipe ahead of time?

A: While roasted vegetables are best served immediately for optimal crispiness, you can prepare them a few hours in advance and reheat them gently in the oven or air fryer to crisp them up again. They might lose a bit of their initial crispness but will still be delicious.

Q5: How do I store leftover roasted Brussels sprouts and sweet potatoes?

A: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

Q6: What is the best way to reheat leftover roasted vegetables?

A: The best way to reheat roasted vegetables and maintain some crispiness is to reheat them in a preheated oven at 350°F (175°C) or in an air fryer until heated through and slightly crispy again. Microwaving is not recommended as it can make them soggy.

Q7: Can I make this recipe vegan?

A: Yes, this recipe is naturally vegan as written! It relies on plant-based ingredients and olive oil for roasting.

Q8: Can I add protein to make this a main dish?

A: Yes, you can easily add protein to make this a more substantial main dish. Consider adding roasted chickpeas, white beans, lentils, or even tofu to the roasting pan during the last 15-20 minutes of cooking. You can also serve it over quinoa or rice with a plant-based protein source.

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