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

Scale

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

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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.