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
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