Roasted Sweet Potatoes Brussel has become my go-to side dish, a true testament to how simple ingredients can create something magical. I remember the first time I tried roasting sweet potatoes and brussels sprouts together; the kitchen filled with an incredible aroma of sweet, earthy vegetables caramelizing in the oven. The slightly crispy edges of the sprouts and the tender, sweet cubes of potato were a revelation! It’s a dish that’s both incredibly healthy and unbelievably delicious, making any weeknight meal feel special. Let’s get cooking!
Why You’ll Love This Roasted Sweet Potatoes Brussel
This dish is a winner for so many reasons! It’s incredibly versatile and packs a nutritional punch.
- It’s an easy roasted sweet potato brussels sprouts recipe that comes together in under an hour.
- The natural sweetness of the potatoes perfectly balances the slightly bitter, earthy sprouts.
- It’s a wonderfully healthy roasted sweet potato brussels sprouts option, packed with vitamins and fiber.
- The caramelization that happens in the oven creates irresistible crispy edges and tender centers.
- You get a fantastic medley of textures and flavors in every bite.
- This side dish pairs beautifully with almost any main course.
- It’s a simple way to get more vegetables onto your plate.
- The vibrant colors make it a beautiful addition to any meal presentation.
Ingredients for Roasted Sweet Potatoes Brussel
Gathering these simple roasted sweet potato and brussels sprout ingredients is the first step to culinary success. These components come together to create a dish that’s both comforting and vibrant.
- 1 pound sweet potatoes, peeled and cubed – aim for about 1-inch cubes for even cooking.
- 1 pound brussels sprouts, trimmed and halved – smaller sprouts can be left whole, but halving ensures they cook evenly with the potatoes.
- 3 tablespoons olive oil – this helps achieve that perfect crispy, caramelized exterior.
- 1 teaspoon salt – essential for bringing out all the flavors.
- 1/2 teaspoon black pepper – freshly ground pepper adds a nice bite.
- Optional: 1 tablespoon maple syrup or honey – for a touch of sweetness that really makes the vegetables sing.
How to Make Roasted Sweet Potatoes Brussel
Let’s get these delicious vegetables into the oven! This method ensures a wonderful balance of tender sweet potatoes and crispy brussels sprouts.
- Step 1: Get your oven nice and hot by preheating it to 400°F (200°C). While it heats up, grab a large mixing bowl.
- Step 2: Add your prepared 1 pound sweet potatoes, peeled and cubed and 1 pound brussels sprouts, trimmed and halved to the bowl. Drizzle them generously with 3 tablespoons olive oil. Sprinkle in 1 teaspoon salt and 1/2 teaspoon black pepper. Toss everything together with your hands or a large spoon until every piece is beautifully coated. I find using my hands helps ensure even coverage, leading to the best flavor.
- Step 3: Now, spread the seasoned vegetables in a single layer across a large baking sheet. It’s really important not to overcrowd the pan here. If the vegetables are piled up, they’ll steam instead of roast, and we want that lovely crispiness and caramelization. If necessary, use two baking sheets to give everything enough space. This is key for achieving that perfect texture when you’re sweet potato and brussels sprouts oven roasted.
- Step 4: Pop the baking sheet into the preheated oven and let the magic happen for 25-35 minutes. About halfway through, around the 15-minute mark, give the vegetables a good stir or flip them over. This ensures they brown evenly on all sides. You’re looking for the sweet potatoes to be tender when pierced with a fork and the brussels sprouts to be nicely browned and slightly crispy around the edges.
- Step 5: For an extra touch of deliciousness, if you’re using the optional sweetener, add your 1 tablespoon maple syrup or honey during the last 5 minutes of roasting. Toss the vegetables to coat them evenly. This creates a wonderful sweet and savory glaze that complements the natural flavors perfectly, making this a truly simple roasted sweet potato brussels sprout.
- Step 6: Once they’re perfectly roasted and beautifully caramelized, remove the baking sheet from the oven. Serve your amazing Roasted Sweet Potatoes Brussel immediately while they’re hot and wonderfully fragrant.
Pro Tips for the Best Roasted Sweet Potatoes Brussel
Want to elevate your roasted vegetable game? These little tricks have made all the difference for me, turning good roasted sweet potatoes and brussels sprouts into something truly spectacular. They ensure maximum flavor and perfect texture every time.
- Make sure your vegetables are totally dry before tossing them with oil. This is crucial for getting those lovely crispy edges on the sprouts and delicious caramelization on the potatoes.
- Don’t be afraid of a little char! A few browned, almost blackened spots on the brussels sprouts mean they’re perfectly roasted and packed with flavor.
- Cut your sweet potatoes into uniform cubes. This ensures they all cook at the same rate, so you don’t end up with some mushy and some undercooked.
- If you like a little sweetness to balance the earthiness, adding a touch of maple syrup or honey in the last few minutes of roasting is a game-changer.
What’s the secret to perfect Roasted Sweet Potatoes Brussel?
The best way to roast sweet potatoes and brussels sprouts for perfect caramelization involves high heat and giving them space on the pan. Don’t overcrowd; let them get a little browned and crispy!
Can I make Roasted Sweet Potatoes Brussel ahead of time?
You can prep the vegetables by washing, peeling, and cutting them ahead of time. Store them separately in airtight containers in the fridge for up to 2 days before tossing with oil and roasting.
How do I avoid common mistakes with Roasted Sweet Potatoes Brussel?
The biggest pitfall is overcrowding the pan, which leads to steaming instead of roasting. Also, ensure your vegetables are dry for maximum crispiness. Lastly, don’t be afraid to let them get some color!
Best Ways to Serve Roasted Sweet Potatoes Brussel
This versatile dish is more than just a simple vegetable side; it’s a flavorful addition that enhances so many meals. As a vibrant roasted sweet potato brussels sprout side dish, it pairs beautifully with grilled chicken or steak. The combination of sweet and savory notes makes it a perfect partner for richer main courses, cutting through the heaviness with its natural sweetness and earthy undertones. Try it alongside pork tenderloin or baked salmon for a balanced and delicious plate. For an extra special touch, consider a drizzle of balsamic glaze for a complex, sweet and savory roasted sweet potato brussels sprouts experience that will impress your guests.
Nutrition Facts for Roasted Sweet Potatoes Brussel
This healthy roasted vegetable medley offers a fantastic balance of nutrients. Here’s a breakdown of what you can expect per serving of this delicious dish:
- Calories: 250
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Sugar: 15g
- Protein: 4g
- Sodium: 450mg
- Cholesterol: 0mg
Nutritional values are estimates and may vary based on specific ingredients used and portion sizes.
How to Store and Reheat Roasted Sweet Potatoes Brussel
Leftovers of this fantastic roasted vegetable medley are a treat, and knowing how to properly store and reheat them ensures you can enjoy them later. Once your delicious roasted sweet potatoes brussels sprouts have cooled to room temperature, transfer them to an airtight container. They’ll keep beautifully in the refrigerator for about 3 to 4 days. If you want to keep them even longer, they also freeze remarkably well for up to 3 months! Just be sure to use a freezer-safe container or bag.
When you’re ready to enjoy your leftovers, reheating is simple. For the best texture, I recommend spreading them on a baking sheet and warming them in a preheated oven at around 350°F (175°C) for 5-10 minutes, or until heated through and slightly crisped again. You can also reheat them in a skillet over medium heat, stirring occasionally, for a quick stovetop option. Avoid microwaving if you want to maintain that lovely roasted crispness!
Frequently Asked Questions About Roasted Sweet Potatoes Brussel
Why roast sweet potatoes and brussels sprouts together?
Roasting these two vegetables together creates a beautiful flavor synergy. The natural sweetness of the potatoes mellows the slight bitterness of the brussels sprouts, while the sprouts add an earthy depth to the potatoes. This pairing works so well because their cooking times are similar, allowing them to caramelize perfectly on the same baking sheet. It’s a simple way to create a complex, delicious side dish with minimal effort.
What are roasted sweet potatoes and brussels sprouts?
Roasted sweet potatoes and brussels sprouts are a popular and healthy side dish where cubed sweet potatoes and halved brussels sprouts are tossed with oil and seasonings, then baked in a hot oven until tender and caramelized. The roasting process brings out their natural sweetness, creates crispy edges on the sprouts, and results in a wonderfully tender, flavorful medley that’s both visually appealing and incredibly satisfying.
Can I add other vegetables to this dish?
Absolutely! Feel free to add other sturdy vegetables that roast well. Think chunks of red onion, bell peppers, or even carrots. Just make sure to cut them to a similar size so they cook evenly alongside the sweet potatoes and brussels sprouts. This dish is very forgiving and a great way to use up whatever you have on hand. For more ideas on vegetable preparation, you can check out this guide on vegetable cooking techniques.
How can I make this dish vegan?
This recipe is already wonderfully vegan as written, assuming you use maple syrup instead of honey if you choose to add a sweetener. The olive oil and vegetables are all plant-based. So, whether you’re making a simple roasted sweet potato brussels sprout dish or a maple-glazed version, it’s naturally vegan-friendly and a fantastic option for everyone!
Variations of Roasted Sweet Potatoes Brussel You Can Try
Once you’ve mastered the basic recipe, don’t be afraid to play around! There are so many delicious ways to customize this dish. For a savory kick, try a garlic roasted sweet potato brussels sprouts version by adding a few cloves of minced garlic to the pan during the last 10 minutes of roasting. If you love that sweet and savory balance, a maple roasted sweet potato brussels sprouts variation is divine; simply drizzle with maple syrup in the final minutes. You can easily keep this dish roasted sweet potato brussels sprout vegetarian and vegan by using maple syrup instead of honey. For a smoky twist, a pinch of smoked paprika can do wonders! You might also enjoy exploring other easy family dinner recipes that incorporate similar flavor profiles.
Print
Roasted Sweet Potatoes Brussel: 3 Secrets To Perfection
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A simple and flavorful recipe for roasted sweet potatoes and brussels sprouts that caramelize to perfection. This dish is a versatile side or vegetarian main, offering a balance of sweetness and earthy notes.
Ingredients
- 1 pound sweet potatoes, peeled and cubed
- 1 pound brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional: 1 tablespoon maple syrup or honey
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the cubed sweet potatoes and halved brussels sprouts with olive oil, salt, and pepper. Ensure all pieces are evenly coated.
- Spread the vegetables in a single layer on a baking sheet. Avoid overcrowding the pan to ensure proper roasting and caramelization.
- Roast for 25-35 minutes, or until the sweet potatoes are tender and the brussels sprouts are crisp and slightly browned. Flip the vegetables halfway through the cooking time.
- If using, drizzle with maple syrup or honey during the last 5 minutes of roasting and toss to coat.
- Serve hot as a delicious side dish or vegetarian main.
Notes
- For extra flavor, add minced garlic or your favorite herbs like rosemary or thyme.
- Ensure vegetables are dry before tossing with oil for crispier results.
- Adjust roasting time based on your oven and desired level of crispness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 250
- Sugar: 15g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Roasted Sweet Potatoes Brussel, roasted sweet potato and brussels sprouts, sweet potato and brussels sprout recipe, how to roast sweet potatoes and brussels sprouts, best way to roast sweet potatoes and brussels sprouts, roasted sweet potato brussels sprout side dish, easy roasted sweet potato brussels sprouts, healthy roasted sweet potato brussels sprouts, caramelized sweet potato brussels sprout recipe, garlic roasted sweet potato brussels sprouts, maple roasted sweet potato brussels sprouts, sheet pan sweet potato and brussels sprouts, roasted sweet potato and brussels sprout medley, sweet potato and brussels sprouts oven roasted, why roast sweet potatoes and brussels sprouts together, what are roasted sweet potatoes and brussels sprouts, roasted sweet potato brussels sprout vegetarian, roasted sweet potato brussels sprout vegan, simple roasted sweet potato brussels sprout, sweet and savory roasted sweet potato brussels sprouts, roasted sweet potato and brussels sprout ingredients
