If you are searching for a dish that is as vibrant in flavor as it is in color, this Roasted Brussels Sprouts & Sweet Potatoes Recipe is an absolute must-try. The perfect marriage of earthy Brussels sprouts and naturally sweet, tender sweet potatoes, all caramelized to perfection in the oven, creates a delicious harmony of texture and taste. Whether you’re looking to brighten up your weeknight dinners or impress guests with a wholesome side, this recipe is simple, satisfying, and packed with nutrients that will leave everyone asking for seconds.
Ingredients You’ll Need
The beauty of this Roasted Brussels Sprouts & Sweet Potatoes Recipe lies in its simplicity—each ingredient plays an essential role in building the dish’s rich flavors and irresistibly crispy texture. You’ll find these everyday staples easy to work with, yet the results are anything but ordinary.
- 1 pound Brussels sprouts: Fresh and firm sprouts are best for roasting as they caramelize beautifully and develop a wonderful crunch.
- 1 large sweet potato: Choose a firm sweet potato without blemishes; its natural sweetness balances the slight bitterness of the Brussels sprouts.
- 3 tablespoons olive oil: This healthy fat helps create that amazing roasted crispiness and ties the seasoning together.
- 1 teaspoon salt: Enhances the natural flavors of the vegetables while bringing out subtle sweetness.
- 1/2 teaspoon black pepper: Adds just the right amount of warmth and spice.
- 1 teaspoon garlic powder: Infuses the dish with its aromatic, savory notes without overwhelming the vegetables.
- 1 teaspoon onion powder: Complements the garlic and deepens the flavor complexity.
- 1 tablespoon balsamic vinegar (optional): Adds a tangy glaze that balances sweetness and earthiness at the end.
- 1/4 cup grated Parmesan cheese (optional): Offers a nutty, salty finish that melts slightly over warm vegetables.
- Fresh parsley, chopped for garnish (optional): Provides a pop of fresh color and a mild, herbaceous contrast.
How to Make Roasted Brussels Sprouts & Sweet Potatoes Recipe
Step 1: Preheat the Oven
Start by preheating your oven to 425°F (220°C). This high heat is essential to get those Brussels sprouts and sweet potatoes beautifully caramelized and tender while preserving a hint of crunch. It sets the stage for mouth-watering roasting magic.
Step 2: Prepare the Brussels Sprouts
Trim the ends off the Brussels sprouts and slice each one in half. This quick prep helps the sprouts cook evenly and exposes more surface area to crisp up. Toss them into a large mixing bowl to get ready for the next step.
Step 3: Cube the Sweet Potato
Peel your sweet potato and cut it into 1-inch cubes to ensure even roasting alongside the Brussels sprouts. Uniform sizes help the two vegetables cook at the same pace and maintain their perfect textures together.
Step 4: Season and Coat
Drizzle olive oil over the Brussels sprouts and sweet potatoes, then sprinkle with salt, black pepper, garlic powder, and onion powder. Using clean hands or a spatula, toss everything until every bite is evenly coated in flavor and ready for roasting.
Step 5: Arrange on Baking Sheet
Spread the veggies out in a single layer on a large baking sheet. Be mindful not to overcrowd them; this ensures they roast instead of steam, allowing each piece to develop those irresistible crispy brown edges.
Step 6: Roast Until Tender and Golden
Place the baking sheet in the preheated oven and roast for about 25 to 30 minutes. Halfway through, stir the vegetables gently to facilitate even cooking and browning. You’ll notice the sweet potatoes becoming tender and the Brussels sprouts caramelizing beautifully.
Step 7: Add Flavor Finishing Touches
Once out of the oven, consider drizzling the veggies with balsamic vinegar to introduce a tangy, slightly sweet zing that elevates the whole dish. Alternatively, sprinkle on grated Parmesan cheese while the vegetables are still warm, letting it melt into a savory, melty topping.
Step 8: Garnish and Serve Warm
Finally, garnish with chopped fresh parsley for a burst of color and freshness. Serve immediately so everyone can enjoy the texture contrast and vibrant flavors at their peak!
How to Serve Roasted Brussels Sprouts & Sweet Potatoes Recipe
Garnishes
Garnishes can really make this dish shine. Fresh parsley adds a refreshing herbal note and a splash of green that brightens the plate. If you want extra indulgence, a sprinkle of toasted nuts like pecans or walnuts adds crunch and a hint of warmth.
Side Dishes
This Roasted Brussels Sprouts & Sweet Potatoes Recipe pairs wonderfully with roasted chicken, grilled salmon, or even a hearty grain bowl with quinoa or farro. The savory-sweet flavors complement a range of proteins and make for a balanced meal.
Creative Ways to Present
Try serving the roasted veggies over a base of creamy mashed cauliflower or mixed greens for a light meal. Alternatively, toss them with cooked pasta, a drizzle of pesto, and some toasted pine nuts for a delicious and colorful vegetarian dinner.
Make Ahead and Storage
Storing Leftovers
Leftover roasted Brussels sprouts and sweet potatoes can be stored in an airtight container in the refrigerator for up to 4 days. Keeping them chilled properly preserves their texture and flavor for easy next-day enjoyment.
Freezing
If you want to keep this Roasted Brussels Sprouts & Sweet Potatoes Recipe longer, allow the vegetables to cool completely, then freeze them in a freezer-safe container for up to 3 months. While freezing may soften the texture slightly, reheated leftovers remain delicious and convenient.
Reheating
To reheat, spread leftovers on a baking sheet and warm in a 375°F oven for about 10-15 minutes to restore some crispness. Alternatively, heat gently in a skillet on the stovetop, tossing occasionally to refresh the flavors.
FAQs
Can I use frozen Brussels sprouts and sweet potatoes?
While fresh is best for roasting, you can use frozen Brussels sprouts and sweet potatoes if that’s what you have on hand. Make sure to thaw and pat them dry first to prevent excess moisture, which can affect roasting.
Is it necessary to use olive oil?
Olive oil is ideal because of its flavor and healthy fats that help with roasting. However, you can substitute with avocado oil, grapeseed oil, or any oil with a high smoke point if preferred.
How do I ensure the Brussels sprouts and sweet potatoes cook evenly?
Cut the vegetables into uniform sizes and avoid overcrowding the pan. Stirring halfway through roasting also helps ensure each piece crisps up nicely on all sides.
Can I make this recipe vegan?
Absolutely! Just skip the Parmesan cheese or use a vegan cheese alternative. The dish is flavorful and satisfying on its own with the seasoning and balsamic vinegar.
What’s the best way to add extra flavor?
Drizzling balsamic vinegar at the end adds a wonderful tangy note. You can also experiment with a squeeze of fresh lemon juice, a sprinkle of smoked paprika, or a dash of chili flakes for a bit of heat.
Final Thoughts
Once you try this Roasted Brussels Sprouts & Sweet Potatoes Recipe, you’ll wonder how you ever lived without it. With minimal effort but maximum flavor, it’s the perfect side dish to brighten up any meal. Give it a go, and watch it become an instant favorite in your kitchen as it has in mine!
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Roasted Brussels Sprouts & Sweet Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Roasted Brussels Sprouts & Sweet Potatoes recipe is a flavorful and healthy side dish that combines the natural sweetness of roasted sweet potatoes with the caramelized, slightly crispy Brussels sprouts. Seasoned with garlic and onion powders and enhanced with optional balsamic vinegar and Parmesan cheese, this dish is perfect for a nutritious and delicious accompaniment to any meal.
Ingredients
Vegetables
- 1 pound Brussels sprouts, trimmed and halved
- 1 large sweet potato, peeled and cut into 1-inch cubes
Seasonings and Oil
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Optional Toppings
- 1 tablespoon balsamic vinegar
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped for garnish
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) to ensure the vegetables caramelize nicely and develop a delicious, roasted flavor.
- Prepare Brussels Sprouts: Trim the ends off the Brussels sprouts and slice each in half. Place them into a large mixing bowl for seasoning.
- Prepare Sweet Potato: Peel the sweet potato and cut it into 1-inch cubes. Add these cubes to the mixing bowl with the Brussels sprouts.
- Season the Vegetables: Drizzle the olive oil over the vegetables. Sprinkle in salt, black pepper, garlic powder, and onion powder. Toss well to coat the Brussels sprouts and sweet potatoes evenly with oil and seasonings.
- Arrange for Roasting: Spread the seasoned vegetables in a single layer on a large baking sheet, making sure they are not overcrowded to allow even roasting.
- Roast the Vegetables: Place the baking sheet in the preheated oven and roast for 25-30 minutes, stirring once halfway through to ensure even cooking and browning. The vegetables should be tender and lightly browned when done.
- Add Optional Finishing Touches: If desired, drizzle the roasted vegetables with balsamic vinegar and sprinkle Parmesan cheese on top for extra flavor just before serving.
- Garnish and Serve: Remove the baking sheet from the oven, garnish the dish with freshly chopped parsley if you like, and serve warm as a delicious side.
Notes
- For even cooking, be sure not to overcrowd the baking sheet; use two sheets if needed.
- Cut the sweet potato into uniform pieces to ensure they cook evenly alongside the Brussels sprouts.
- Parmesan cheese is optional but adds a nice savory touch if you are not vegan or dairy-free.
- Balsamic vinegar adds a sweet tanginess that complements the roasted flavors beautifully.
- This recipe can be easily doubled for larger gatherings.
