These roasted Brussels sprouts and sweet potatoes are the perfect blend of crispy and sweet! Tossed with a little olive oil and salt, they get all caramelized and delicious in the oven.
Honestly, who knew veggies could taste this good? I love making a big batch for easy meals. They make a great side or even a tasty snack straight from the baking dish!
Key Ingredients & Substitutions
Brussels Sprouts: Fresh Brussels sprouts are key for this dish. If fresh isn’t available, use frozen, but they may not get as crispy. You can also try cauliflower as a fun alternative.
Sweet Potatoes: These give a nice sweetness and color. If you’re looking for a change, butternut squash works well too. Just remember to adjust cooking time as needed, since they may cook differently.
Olive Oil: This helps everything roast beautifully. Avocado oil is a great substitute if you prefer a higher smoke point. You could even use coconut oil for a hint of sweetness!
Pecans & Dried Cranberries: Both add texture and a sweet twist. You can swap pecans with walnuts or omit them entirely for a nut-free version. Any dried fruit can be used, like raisins or cherries!
How Do I Get Perfectly Roasted Veggies?
Roasting vegetables can be such a game-changer! The key is to ensure they get nice and caramelized, which brings out their best flavors. Follow these steps:
- Spread the veggies out in a single layer. This helps them roast rather than steam, which keeps them crispy.
- Toss them halfway through cooking to ensure all sides get that golden color.
- If they look a little dry, drizzle with more olive oil to help them along.
- Keep an eye on them towards the end—every oven is different so adjust the time as needed.
With these tips, your Brussels sprouts and sweet potatoes will come out perfectly roasted every time! Enjoy your cooking!
Roasted Brussels Sprouts and Sweet Potatoes
Ingredients You’ll Need:
- 1 lb Brussels sprouts, trimmed and halved
- 2 medium sweet potatoes, peeled and diced into 1-inch cubes
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder (optional)
- ½ teaspoon smoked paprika (optional)
- ½ cup pecans (optional, for added crunch)
- ¼ cup dried cranberries or raisins (optional)
- Fresh parsley or thyme, chopped (for garnish)
How Much Time Will You Need?
This roasted Brussels sprouts and sweet potatoes recipe will take about 10 minutes of prep time and around 30 minutes to cook. In total, you’re looking at about 40 minutes to make this healthy and delicious side dish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This is the perfect temperature to get those veggies roasted and caramelized. If you have parchment paper, line a baking sheet with it. If not, just lightly grease the sheet with some cooking spray or olive oil.
2. Prepare the Vegetables:
In a large mixing bowl, toss together the halved Brussels sprouts and diced sweet potatoes. This is where the fun begins! Make sure everything is nicely mixed together.
3. Season the Veggies:
Drizzle the olive oil over your vegetable mix, then sprinkle in the salt, black pepper, garlic powder, and smoked paprika (if you’re using it). Use your hands or a spatula to toss everything well, ensuring that each piece is coated evenly with oil and spices.
4. Arrange on the Baking Sheet:
Spread the seasoned Brussels sprouts and sweet potato mixture in a single layer on the prepared baking sheet. The more space they have, the better they’ll roast!
5. Roast the Vegetables:
Pop the baking sheet into the preheated oven and roast for about 25-30 minutes. Be sure to toss the veggies halfway through—this helps them get a nice golden brown and caramelized goodness.
6. Add Crunch and Sweetness:
If you’re using pecans and dried cranberries or raisins, add them to the baking sheet during the last 5 minutes of cooking. This gives the nuts a toasted flavor and warms up the fruit just right!
7. Serve and Enjoy:
Once the vegetables are done roasting, remove the baking sheet from the oven. Transfer the mixture to a serving bowl, and sprinkle it with freshly chopped parsley or thyme for a pop of color and freshness. Serve warm and enjoy your healthy, colorful dish!
Bon appétit! Enjoy this simple, vibrant, and nutritious side that everyone will love.
Can I Use Other Vegetables in This Recipe?
Absolutely! You can mix in vegetables like carrots, parsnips, or even cauliflower for a fun twist. Just keep in mind that different veggies may have different cooking times, so adjust accordingly.
What Herbs Can I Use for Garnish?
Fresh herbs really elevate the dish! You can use parsley, thyme, rosemary, or even sage. Just be sure to chop them finely before garnishing for the best flavor.
Can I Make This Ahead of Time?
Yes, you can prep the veggies in advance! Simply cut and season them, then refrigerate for up to 24 hours. When you’re ready to cook, just pop them in the oven as instructed!
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply pop them back in the oven for a few minutes or microwave them until warm.