These roasted Brussels sprouts and sweet potatoes are a tasty combo that is colorful and crunchy! Toss them with olive oil, sprinkle some seasoning, and watch them turn golden in the oven.
I love how easy this dish is to make! Just chop, mix, and roast. It’s a healthy side that even picky eaters will enjoy. Plus, the sweet potatoes bring a nice touch of sweetness! 😊
Key Ingredients & Substitutions
Brussels Sprouts: Fresh Brussels sprouts are best for this recipe. If you can’t find them, try using broccoli florets as an alternative. They won’t provide the same flavor but will roast nicely!
Sweet Potatoes: These bring sweetness to the dish. Yams or butternut squash can work as replacements. Just adjust the roasting time slightly if needed.
Olive Oil: This is my go-to for roasting vegetables. If you’re looking to cut calories, avocado oil is a great substitute and has a higher smoking point!
Garlic: Fresh minced garlic packs a flavorful punch. If you’re in a rush, garlic powder can be used instead, but use less—about 1/2 teaspoon should do.
Dried Cranberries or Raisins: They add a nice sweetness at the end! If you prefer no added sugar, try using chopped apples or leave them out altogether.
How Do I Ensure Perfectly Roasted Vegetables?
Roasting vegetables to perfection is all about even cooking. Make sure to cut the sweet potatoes and Brussels sprouts to a uniform size, so they cook at the same rate. Here’s how:
- Preheat your oven to 400°F (200°C) for a nice, roasted finish.
- Spread the veggies out on the baking sheet in a single layer. Overcrowding can lead to steaming instead of roasting!
- Toss halfway through the cooking time for even browning.
- Keep an eye on them towards the end. You want Brussels sprouts golden brown and sweet potatoes tender.
By following these tips, you’ll enjoy vibrant and delicious roasted Brussels sprouts and sweet potatoes every time!
Roasted Brussels Sprouts And Sweet Potatoes
Ingredients You’ll Need:
- 1 lb Brussels sprouts, trimmed and halved
- 2 cups sweet potatoes, peeled and diced into cubes
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme or rosemary (optional)
- 1/4 cup dried cranberries or raisins (optional, for sweetness and garnish)
- Fresh parsley or herbs for garnish (optional)
How Much Time Will You Need?
This recipe will take about 10 minutes to prep and 25-30 minutes to roast, totaling approximately 40 minutes. Perfect for a quick and healthy side dish during dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This ensures your vegetables will roast to perfection, getting nice and crispy.
2. Prepare the Vegetables:
Rinse the Brussels sprouts and trim off the ends, then slice them in half. For the sweet potatoes, peel them and cut into roughly 1/2-inch cubes so they cook evenly.
3. Combine in a Bowl:
In a large mixing bowl, toss together the halved Brussels sprouts and diced sweet potatoes. This will be the colorful base of your dish!
4. Season the Vegetables:
Add the olive oil, minced garlic, salt, black pepper, and dried thyme or rosemary if you’re using it. Mix everything well to coat the vegetables evenly.
5. Arrange for Roasting:
Spread the seasoned Brussels sprouts and sweet potatoes out on a baking sheet or in a roasting dish, trying to keep them in a single layer. This helps them roast evenly without steaming.
6. Roast to Perfection:
Put your baking sheet in the preheated oven and roast for 25-30 minutes. Stir or toss the vegetables halfway through cooking to ensure they brown nicely on all sides. You want them golden brown and tender!
7. Add Sweet Touches:
About 5 minutes before the roasting time is up, sprinkle the dried cranberries or raisins over the veggies to add a touch of sweetness and warmth as they finish roasting.
8. Serve and Enjoy:
Once done, take the baking sheet out of the oven. Transfer your beautiful roasted vegetables to a serving dish and garnish with fresh parsley or herbs if you like. Enjoy your warm, delicious side dish!
This recipe balances the natural sweetness of sweet potatoes with the slight bitterness of roasted Brussels sprouts, creating a delightful and healthy combination. Enjoy the burst of flavor with every bite! 🍽️
Can I Use Frozen Brussels Sprouts or Sweet Potatoes?
While fresh vegetables yield the best results for roasting, you can use frozen Brussels sprouts or sweet potatoes if that’s what you have. Just be sure to thaw them completely and pat them dry to avoid excess moisture, which can lead to steaming instead of roasting.
How Can I Make This Dish Vegan?
This recipe is already vegan-friendly since it contains no animal products. You can keep it plant-based by using olive oil and sticking with the natural ingredients listed!
What Are Some Variations I Can Try?
Feel free to experiment! You can add other veggies like carrots, parsnips, or beets. For added flavor, sprinkle some balsamic vinegar or maple syrup before roasting, or toss in some nuts for crunch!
Can I Prepare This Ahead of Time?
You can prep the Brussels sprouts and sweet potatoes ahead by chopping and seasoning them, then storing in an airtight container in the fridge for up to a day. Just roast them when you’re ready, adjusting cooking time as needed based on how cold they are from the fridge.
