Roasted Brussels sprouts and sweet potatoes make a tasty and colorful side dish! The sprouts get crispy while the sweet potatoes turn soft and sweet, creating a perfect mix of flavors.
I love how easy this dish is to prepare! Just toss everything with some olive oil, season, and roast. It’s a great way to make veggies really fun! Plus, who doesn’t enjoy that golden color on their plate?
Key Ingredients & Substitutions
Brussels Sprouts: Use fresh, firm sprouts. If you can’t find Brussels sprouts, you could try using green beans or asparagus as alternatives.
Sweet Potatoes: These add a natural sweetness. If needed, regular potatoes work fine, but they’ll change the flavor a bit. I like to keep the skin on for extra nutrients and texture!
Olive Oil: It’s great for roasting, but you can substitute with avocado oil or melted coconut oil. They both handle high heat well and add unique flavors.
Nuts: Pecans and walnuts add crunch but can be swapped for sunflower seeds or pumpkin seeds if you have nut allergies.
Dried Cranberries: They add sweetness and a chewy texture. Raisins can be substituted here, or you can skip them altogether if you prefer a savory dish.
How Do I Make Sure My Brussels Sprouts Are Crispy?
Getting that perfect crisp on Brussels sprouts is all about the roasting technique. Here are some tips:
- Space them out: Make sure Brussels sprouts are in a single layer. Crowding them can lead to steaming instead of roasting.
- Preheat the oven thoroughly: This helps them start cooking immediately and crisp up.
- Cut size evenly: Halving them ensures they cook at the same rate.
- Don’t skip the oil: A good drizzle of olive oil helps achieve that crispy texture. Adjust the amount if needed.
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 1/2-inch cubes
- 3 tbsp olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/2 cup pecans or walnuts, roughly chopped (optional)
- 1/4 cup dried cranberries or raisins (optional)
- 1 tbsp fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 30 minutes to roast, totaling around 40 minutes. A quick and simple side dish that’s ready before you know it!
Step-by-Step Instructions:
1. Preheat & Prepare:
Start by preheating your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Mix the Veggies:
In a large mixing bowl, add the halved Brussels sprouts and diced sweet potatoes. This is the time to feel free to play with the proportions if you want more of one than the other!
3. Season:
Drizzle the olive oil over the vegetables and sprinkle with salt and pepper. It’s important to mix everything well so that all the veggies are evenly coated with the oil and seasoning.
4. Arrange for Roasting:
Spread the seasoned vegetables out in a single layer on the prepared baking sheet. Giving them space helps them roast nicely and become crispy.
5. Roast to Perfection:
Place the baking sheet in the oven and roast for about 25 to 30 minutes. Remember to stir everything halfway through the cooking time. You want the Brussels sprouts to be browned and crispy, and the sweet potatoes to be tender.
6. Add Crunch (Optional):
If you’re using chopped pecans or walnuts, sprinkle them over the veggies in the last 5 minutes of roasting. This adds a delightful crunch!
7. Serve It Up:
Once the veggies are done, take them out of the oven and transfer them to a serving bowl. If you’re adding dried cranberries or raisins, stir them in now for an extra burst of sweetness.
8. Garnish and Enjoy:
Top with the chopped fresh parsley for a nice splash of color before serving. Enjoy this warm as a fantastic side to roasted meats or as a hearty standalone dish!
This is a harmonious blend of flavors and textures that everyone will love, making your dinner table vibrant and delicious!
Can I Use Frozen Brussels Sprouts or Sweet Potatoes?
Yes, you can use frozen Brussels sprouts or sweet potatoes, but they may release more moisture while roasting. To avoid sogginess, make sure to thaw and drain them thoroughly before mixing with oil and seasoning.
Can I Make This Recipe in Advance?
Absolutely! You can prepare the veggies and season them up to a day ahead. Just store them covered in the fridge. When you’re ready to cook, you can roast them straight from the fridge; just add a few extra minutes to the cooking time.
How to Store Leftover Roasted Brussels Sprouts and Sweet Potatoes?
Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, place them in a preheated oven at 350°F (175°C) for about 10 minutes to help retain their crispness, or use the microwave for a quicker option.
What Can I Serve with This Dish?
This dish is versatile! It pairs beautifully with roasted meats like chicken or pork and is also great as a hearty vegetarian option alongside grains like quinoa or rice, or even as part of a salad.
