Crispy Roasted Brussels Sprouts with Sweet Potatoes are the perfect side dish to elevate your meals. This delightful recipe combines the nutty flavors of Brussels sprouts with the sweetness of roasted sweet potatoes, creating a delicious harmony of taste and texture. Whether you’re preparing a family dinner or need a quick side for a holiday gathering, this dish is sure to impress and satisfy!
Why You’ll Love This Crispy Roasted Brussels Sprouts with Sweet Potatoes:
- Flavorful Combination: The earthy Brussels sprouts perfectly complement the sweet, caramelized sweet potatoes.
- Quick and Easy: This recipe is simple to make, taking only about 30 minutes from prep to table.
- Perfect for Meal Prep: Make a big batch and enjoy them throughout the week with your favorite proteins or as a snack.
- Family-Friendly: Even picky eaters will be enticed by the flavorful crunch and vibrant colors.
Ingredients Needed:
- Vegetables:
- 1 pound Brussels sprouts
- 2 medium sweet potatoes
- Oils and Seasonings:
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon garlic powder
- Toppings (optional):
- 1/4 cup Parmesan cheese
Step-by-Step Instructions:
- Preheat the oven to 425°F (220°C).
- Wash and trim the Brussels sprouts, cutting them in half.
- Peel and cube the sweet potatoes into bite-sized pieces.
- In a large bowl, toss the Brussels sprouts and sweet potatoes with olive oil, salt, pepper, and garlic powder.
- Spread the vegetables on a baking sheet in a single layer.
- Roast in the preheated oven for about 25-30 minutes, or until the vegetables are crispy and golden brown.
- Optionally, sprinkle with Parmesan cheese during the last 5 minutes of roasting.
- Serve warm as a side dish.
Serving Suggestions for Crispy Roasted Brussels Sprouts with Sweet Potatoes
These roasted veggies pair beautifully with roasted chicken, grilled fish, or even quinoa for a hearty vegetarian meal. Consider serving them alongside a tangy dipping sauce or a fresh salad to round out your dining experience!
Tips for Success with Crispy Roasted Brussels Sprouts with Sweet Potatoes
- Cut Evenly: To ensure even cooking, make sure the Brussels sprouts and sweet potatoes are cut into similar sizes.
- Don’t Overcrowd: For maximum crispiness, spread the veggies out on the baking sheet; overcrowding can cause them to steam instead.
- Use Fresh Ingredients: Fresh Brussels sprouts and sweet potatoes can greatly enhance flavor and texture.
- Adjust Seasonings: Don’t hesitate to customize the seasoning depending on your taste preferences—spicy or herb blends are great options!
- Experiment with Toppings: Try different cheese or nuts for added flavor and crunch.
Variations
- For a touch of sweetness, add a drizzle of honey or maple syrup before roasting.
- Mix in other seasonal vegetables like carrots or beets for an even more colorful dish.
FAQs
Can I make this dish ahead of time?
Yes! You can prepare the Brussels sprouts and sweet potatoes, toss them in oil and seasonings, then store them in the refrigerator for up to 24 hours before roasting.
How can I store leftovers?
Store any leftover roasted vegetables in an airtight container in the refrigerator for up to 4 days. Reheat them in the oven for best results.
Can I freeze these roasted vegetables?
While freezing is possible, it’s best to enjoy them fresh. If you must, allow them to cool completely and freeze in an airtight bag, but they may lose some texture when reheated.
Ingredients
Vegetables
- 1 pound Brussels sprouts
- 2 medium sweet potatoes peeled and cubed
Oils and Seasonings
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon garlic powder
Toppings (optional)
- 1/4 cup Parmesan cheese optional, for topping
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- Wash and trim the Brussels sprouts, cutting them in half.
- Peel and cube the sweet potatoes into bite-sized pieces.
- In a large bowl, toss the Brussels sprouts and sweet potatoes with olive oil, salt, pepper, and garlic powder.
Cooking
- Spread the vegetables on a baking sheet in a single layer.
- Roast in the preheated oven for about 25-30 minutes, or until the vegetables are crispy and golden brown.
- Optionally, sprinkle with Parmesan cheese during the last 5 minutes of roasting.
- Serve warm as a side dish.
