Description
A delicious and healthy dish featuring roasted Brussels sprouts and sweet potatoes, perfect as a side or a light vegetarian main.
Ingredients
Scale
- 1.5 lbs Brussels sprouts, fresh, trimmed and halved
- 2 medium sweet potatoes, peeled and cubed into 1-inch pieces
- 3 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
- 1–2 tablespoons maple syrup or balsamic glaze (optional, for drizzling after roasting)
- Toasted nuts or seeds (such as pecans, walnuts, or pumpkin seeds) for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Wash and halve the Brussels sprouts; cube the sweet potatoes into 1-inch pieces.
- In a large bowl, combine the halved Brussels sprouts and sweet potatoes, drizzle with olive oil and seasonings, tossing to coat evenly.
- Spread the vegetables in a single layer on the prepared baking sheet.
- Roast the vegetables for 25-35 minutes, flipping halfway through, until tender and caramelized.
- Check for doneness by pierce testing; they should be tender but not mushy.
- If desired, drizzle with maple syrup or balsamic glaze after roasting, and garnish with toasted nuts or seeds.
- Serve immediately while hot and crispy.
Notes
For best results, avoid overcrowding the baking sheet and use fresh ingredients for better flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Brussels sprouts, sweet potatoes, roasted vegetables, healthy side dish, vegan recipe