Looking for a delicious and easy autumn side dish? This Roasted Brussels Sprouts and Sweet Potatoes recipe delivers perfectly caramelized vegetables with a delightful balance of sweet and savory flavors. Roasting brings out the natural sweetness of the sweet potatoes while mellowing the earthy bitterness of the Brussels sprouts, resulting in a side that’s both healthy and incredibly satisfying. A crowd-pleaser for Thanksgiving, weeknight dinners, or any fall celebration!
What is Roasted Brussels Sprouts and Sweet Potatoes?
Roasted Brussels Sprouts and Sweet Potatoes is a simple yet elegant side dish that perfectly captures the essence of autumn. By tossing Brussels sprouts and sweet potato with olive oil and seasoning and roasting them at a high temperature, you achieve tender interiors and beautifully caramelized exteriors. The roasting process enhances the natural sweetness of the sweet potatoes and mellows the slightly bitter edge of the Brussels sprouts, creating a balanced and flavorful combination.
A touch of maple syrup or balsamic glaze can elevate the dish even further, adding a hint of sweetness and complexity. This recipe is incredibly versatile. It can be adapted with various herbs, spices, and even nuts or dried cranberries for added texture and flavor. Ready to taste fall? Try this simple recipe and impress your family and friends!
Key Ingredients for Roasted Brussels Sprouts and Sweet Potatoes
Here’s what you’ll need:
- 1 pound Brussels Sprouts: Trimmed and halved (or quartered if large).
- 1 large Sweet Potato: Peeled and cut into 1-inch cubes.
- 3 tablespoons Olive Oil: For roasting, ensuring even cooking and caramelization.
- 1/2 teaspoon Salt: Enhances the natural flavors of the vegetables.
- 1/4 teaspoon Black Pepper: Adds a subtle kick.
- 1/4 teaspoon Garlic Powder: Imparts a savory aroma and flavor.
- Optional: 1-2 tablespoons Maple Syrup or Balsamic Glaze: For added sweetness and depth of flavor (added after roasting).
- Optional: 1/4 cup Pecans or Walnuts, chopped: For added texture at the end
How to Make Roasted Brussels Sprouts and Sweet Potatoes
This dish is surprisingly easy to make and the results are absolutely delicious and satisfying. In about 40-45 minutes (including prep), you can have a flavorful and healthy side dish to wow your family or holiday guest. The recipe involves tossing the Brussels sprouts and sweet potatoes with olive oil and seasonings, then roasting them until tender and caramelized. The simple seasoning blend highlights the natural flavors of the vegetables.
Step-by-Step Instructions:
Step 1: Preheat the Oven: Preheat your oven to 400°F (200°C). This temperature is ideal for roasting vegetables, allowing them to caramelize beautifully without burning.
Step 2: Prepare the Vegetables: Wash and trim the Brussels sprouts. Cut them in half; if they are large, quarter them so that they are roughly the same size. Peel the sweet potato and cut it into 1-inch cubes. Try to maintain uniform sizes for consistent cooking.
Step 3: Toss with Oil and Seasonings: In a large bowl, combine the Brussels sprouts and sweet potato cubes. Drizzle with the olive oil. Sprinkle with salt, pepper, and garlic powder. Toss well to ensure that the vegetables are evenly coated with the oil and seasonings. This step is crucial, as it ensures even roasting and flavor distribution.
Step 4: Arrange on Baking Sheet: Spread the vegetables in a single layer on a large baking sheet. Avoid overcrowding, as this will steam the vegetables instead of roasting them. Use two baking sheets if necessary. Ensuring they’re not overlapping allows for even caramelization.
Step 5: Roast the Vegetables: Place the baking sheet in the preheated oven and roast for 20 minutes. Then, remove the baking sheet and gently toss the vegetables to ensure even browning. Return to the oven and roast for another 20-25 minutes, or until the vegetables are tender and nicely caramelized, or the sweet potatoes are easily pierced with a fork.
Step 6: Add Optional Sweetener (if using): If desired, drizzle the roasted vegetables with maple syrup or balsamic glaze during the last 5 minutes of roasting or after removing them from the oven. This step adds a touch of sweetness and enhances the overall flavor profile.
Step 7: Add Nuts (optional): If desired, sprinkle the vegetables with chopped pecans or walnuts and toss before serving. This adds a delightful crunch and nutty flavor.
Step 8: Serve Immediately: Serve the roasted Brussels sprouts and sweet potatoes immediately while they are still warm and crispy. They can be served as a side dish or even as a main vegetarian entree.
Why You’ll Love This Roasted Brussels Sprouts and Sweet Potatoes
This roasted Brussels sprouts and sweet potatoes recipe is a game-changer! The star of the dish is the incredible caramelization that happens during roasting, bringing out the natural sweetness of the sweet potatoes and mellowing the slight bitterness of the Brussels sprouts. It’s a far cry from the often-unloved Brussels sprouts of the past! Making this at home is also incredibly cost-effective compared to ordering a similar dish at a restaurant.
The individual ingredients are relatively inexpensive, and the recipe yields a generous portion to feed a family or small gathering. But what truly elevates this dish are the flavorful additions – a drizzle of maple syrup or balsamic glaze adds a touch of sweetness and tang, while toasted pecans offer a delightful crunch. While roasted green beans can also be a great vegetable side dish, the combination of Brussels sprouts and sweet potatoes offers a unique blend of flavors and textures that’s perfect for fall. Ready to ditch the bland side dishes and embrace the flavor? Give this recipe a try and discover a new favorite!
What to Serve Roasted Brussels Sprouts and Sweet Potatoes With
Roasted Brussels sprouts and sweet potatoes are incredibly versatile and pair well with a variety of dishes. For a complete vegetarian meal, consider serving them alongside quinoa or roasted chickpeas for added protein.
They make an excellent side dish for roasted chicken, or grilled salmon. To complement the sweetness of the vegetables, consider a cranberry sauce or a Dijon mustard vinaigrette. For a festive Thanksgiving or holiday meal, these roasted vegetables add a healthy and colorful touch to the table.
Top Tips for Perfecting Roasted Brussels Sprouts and Sweet Potatoes
- Don’t overcrowd the pan: Overcrowding will steam the vegetables instead of roasting them. Use two baking sheets if necessary, and ensure the vegetables are in a single layer.
- Use high heat: Roasting at 400°F (200°C) ensures proper caramelization and tender interiors.
- Toss halfway through: Tossing the vegetables halfway through roasting will ensure even browning.
- Don’t be afraid to experiment with seasonings: Try adding different herbs and spices to customize the flavor. Rosemary, thyme, smoked paprika, or red pepper flakes can all add a unique twist.
- Adjust roasting time: Depending on your oven and the size of your vegetable pieces, you may need to adjust the roasting time. The vegetables are ready when they are tender and browned.
- Ingredient Substitutions: If you do not have sweet potatoes on hand, butternut squash makes a great alternative. You can also substitute other nuts such as walnuts instead of pecans. Agave can be used in place of maple syrup for a similar sweetness.
- Don’t skip the oil: The olive oil is essential for proper roasting and caramelization. It also helps to keep the vegetables from drying out.
Health Benefits of Roasted Brussels Sprouts and Sweet Potatoes
Brussels sprouts are packed with vitamins C and K, and fiber, contributing to immune support and digestive health. Sweet potatoes are an excellent source of vitamin A, crucial for vision and immune function, as well as being rich in antioxidants. Roasting the vegetables helps retain their nutrients while minimizing the need for added fats.
This dish is naturally gluten-free, dairy-free, and vegan, making it suitable for a wide range of dietary preferences and restrictions. It’s a healthy and delicious way to incorporate more vegetables into your diet!
Storing and Reheating Tips:
Storing: Leftover Roasted Brussels Sprouts and Sweet Potatoes can be stored in an airtight container in the refrigerator for up to 3-4 days. Make sure the vegetables have cooled down completely before storing to prevent them from becoming soggy.
Reheating: To reheat, preheat your oven to 350°F (175°C). Spread the vegetables in a single layer on a baking sheet and bake for 10-15 minutes, or until heated through. Reheating in the oven helps retain the crispiness of the vegetables. Alternatively, you can reheat them in a skillet over medium heat with a little olive oil.For freezing, allow the Roasted Brussels Sprouts and Sweet Potatoes to cool completely. Then, transfer them to a freezer-safe bag or container, removing as much air as possible. They can be stored in the freezer for up to 2-3 months. When ready to use, thaw them in the refrigerator overnight and proceed with the reheating instructions above.
Final Thoughts:
This Roasted Brussels Sprouts and Sweet Potatoes recipe offers a simple, healthy, and flavorful side dish that’s perfect for any occasion. With minimal prep time and easy-to-follow instructions, this recipe is a go-to for both novice and experienced cooks. The naturally sweet and savory combination of roasted vegetables, enhanced by optional toppings like maple syrup and pecans, will surely be a crowd-pleaser. Don’t hesitate to experiment with different seasonings and ingredients to create your own unique twist on this classic dish.
try also : Easy Pumpkin Dump Cake Recipe and find more in pinterest
Roasted Brussels Sprouts and Sweet Potatoes FAQs:
Can I use frozen Brussels sprouts or sweet potatoes?
While fresh vegetables are preferred for the best texture and flavor, you can use frozen in a pinch. Be sure to thaw and thoroughly drain them before roasting to remove excess moisture. This will help them to caramelize better.
Can I add other vegetables to this recipe?
Absolutely! Feel free to add other root vegetables like carrots, parsnips, or even diced butternut squash. Just adjust the roasting time accordingly.
How do I prevent the Brussels sprouts from being bitter?
Roasting at a high temperature helps to mellow out the bitterness of Brussels sprouts. Make sure to toss them well with olive oil and seasonings, and don’t overcrowd the pan.
Can I make this ahead of time?
You can chop the vegetables ahead of time and store them in the refrigerator until you’re ready to roast them. However, it’s best to roast them just before serving for the best texture and flavor.
What if I don’t have maple syrup or balsamic glaze?
You can skip the sweetener altogether or try a drizzle of honey or a squeeze of lemon juice for a touch of brightness as a replacement.