These roasted Brussels sprouts and sweet potatoes are a bright and tasty side dish! The crispy sprouts pair perfectly with the sweet and soft potatoes for a delightful blend of flavors.
I love making this dish because it’s so easy and colorful! Just toss the veggies in some olive oil and spices, then roast until golden. It’s like a crunchy-sweet party on your plate! 🎉
Key Ingredients & Substitutions
Brussels Sprouts: These little vegetables hold up well to roasting. If you can’t find them, feel free to swap them with cauliflower for a similar texture.
Sweet Potatoes: Sweet potatoes bring natural sweetness. You can use regular potatoes or parsnips if you want a different flavor profile but keep in mind they won’t be as sweet.
Olive Oil: This oil is perfect for roasting. However, you can also use avocado oil or melted coconut oil for a different taste and higher smoke point.
Dried Cranberries: For a tart kick, cranberries are great! If you want something less sweet, use chopped dates or skip them altogether.
Nuts: I love using pecans or walnuts for crunch. Almonds or pumpkin seeds can be excellent alternatives, especially if you’re nut-free.
How Do I Get the Perfect Roast on My Brussels Sprouts and Sweet Potatoes?
The key to achieving that perfect roast is even distribution and the right temperature. Here’s a straightforward way to do it:
- Preheat your oven to 400°F (200°C). A hot oven helps to caramelize the vegetables nicely.
- Spread your veggies in a single layer. This ensures they roast instead of steam.
- Toss them halfway through cooking. Stirring allows all sides to get that golden-brown color.
Keep an eye on them during the last few minutes to avoid overcooking. The right timing enhances their natural flavors. Enjoy your delicious side!
Roasted Brussels Sprouts and Sweet Potatoes
Ingredients:
- 1 pound Brussels sprouts, trimmed and halved
- 2 medium sweet potatoes, peeled and diced into 1-inch cubes
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional)
- 1/4 teaspoon ground cinnamon (optional)
- 1/3 cup dried cranberries or raisins
- 1/3 cup chopped pecans or walnuts (toasted)
- 1 small red onion, sliced thinly
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- Fresh parsley, chopped (for garnish)
Time Needed:
This recipe takes about 10 minutes to prepare and around 30 minutes to roast. In total, you’ll need about 40 minutes to whip up this delicious side dish!
Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This hot temperature helps the vegetables caramelize and become tender.
2. Prepare the Veggies:
In a large mixing bowl, toss together the trimmed and halved Brussels sprouts, diced sweet potatoes, and thinly sliced red onion.
3. Add Olive Oil:
Drizzle the olive oil over the vegetables and give them a good toss until they’re all nicely coated. This helps everything roast evenly.
4. Season the Vegetables:
Sprinkle the salt, black pepper, smoked paprika, and ground cinnamon over the veggies. Toss again to make sure the spices are mixed in well.
5. Spread and Roast:
Spread the seasoned vegetables in a single layer on your prepared baking sheet. Make sure they have a little space between them to ensure they roast properly.
6. Cooking Time:
Place the baking sheet in the oven and roast for about 25-30 minutes. Halfway through, give the veggies a quick stir to help them cook evenly. They’re ready when the Brussels sprouts are tender and slightly caramelized, and the sweet potatoes are tender and golden.
7. Add Cranberries and Nuts:
Take the baking sheet out of the oven. Sprinkle the dried cranberries (or raisins) and the toasted nuts over the roasted vegetables. Gently toss everything to combine.
8. Finish with Thyme:
Add the fresh thyme leaves (or dried thyme) into the mix and toss once more to distribute the flavors.
9. Serving:
Transfer the roasted Brussels sprouts and sweet potatoes to a serving bowl. Garnish with fresh parsley for a pop of color and extra flavor.
10. Enjoy!:
Serve warm as a fantastic side dish that balances sweet and savory flavors beautifully. Enjoy every bite!
This dish not only looks vibrant but also tastes amazing with crunchy, sweet, and earthy notes. Perfect for any meal!
Can I Use Frozen Brussels Sprouts and Sweet Potatoes?
While you can use frozen vegetables in a pinch, it’s best to use fresh for optimal texture and flavor. If you do use frozen, thaw them first and pat dry to avoid excess moisture, which can lead to steaming instead of roasting.
Can I Make This Dish Ahead of Time?
Absolutely! You can roast the Brussels sprouts and sweet potatoes in advance and store them in the fridge for up to 3 days. Reheat in the oven or microwave, adding a splash of olive oil to help restore their crispiness.
How Do I Customize the Seasoning?
Feel free to adjust the spices based on your taste! You can omit the smoked paprika or cinnamon if you prefer a more classic flavor, or add garlic powder, oregano, or even a splash of balsamic vinegar for an extra kick.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze the roasted veggies, but keep in mind they may lose some texture when reheated. Enjoy them warm for the best taste!
