Crispy Roasted Brussels Sprouts with Sweet Potatoes Recipe

Crispy roasted brussels sprouts with sweet potatoes dance between earthy and sweet flavor profiles that surprise even veggie skeptics.

Caramelized edges promise a delightful crunch unlike typical vegetable side dishes.

Minimal ingredients create maximum impact in this simple yet spectacular recipe.

Seasonal root vegetables bring depth and nutrition to your plate.

Maple syrup adds unexpected warmth and complexity to each golden-brown bite.

Weeknight dinners or holiday tables welcome this colorful, nutrient-packed combination.

You’ll want to savor every single morsel of this irresistible vegetable medley.

Why Roasted Brussels Sprouts with Sweet Potatoes Work So Well

• Boost Nutritional Power: Packed with vitamins and minerals, this recipe combines Brussels sprouts and sweet potatoes for a nutrient-dense side dish that supports overall health and wellness.
• Unlock Simple Cooking: Minimal ingredients and straightforward steps make this recipe perfect for home cooks of all skill levels, requiring just basic seasoning and one-pan preparation.
• Create Flavor Explosion: Smoked paprika, garlic powder, balsamic vinegar, and honey transform ordinary vegetables into a vibrant, caramelized dish with complex, mouth-watering taste profiles.
• Customize with Ease: Adaptable recipe allows for personal twists like adding nuts, changing spices, or incorporating different roasting times to suit individual preferences and dietary needs.

What You Need for Roasted Brussels and Sweet Potatoes

• Brussels Sprouts: Nutty and slightly bitter green vegetables that become crispy and caramelized when roasted.
• Sweet Potatoes: Vibrant orange root vegetables that offer a natural sweetness and creamy texture when roasted.

• Olive Oil: Helps coat the vegetables and promotes even browning and crispy edges.
• Garlic Powder, Smoked Paprika, Salt, Pepper: Classic spice blend that enhances the natural flavors of the roasted vegetables.

• Balsamic Vinegar, Honey: Sweet and tangy drizzle that adds depth and complexity to the roasted vegetables.
• Fresh Parsley: Bright green herb that provides a fresh, herbaceous garnish and visual appeal.

How to Roast Brussels Sprouts and Sweet Potatoes to Perfection

Step 1: Prepare the Oven

Heat the oven to 400°F and line a baking sheet with parchment paper for easy cleanup and perfect roasting.

Step 2: Season the Vegetables

• Brussels sprouts
• Sweet potato cubes
• Olive oil
• Garlic powder
• Smoked paprika
• Salt
• Black pepper

Toss the vegetables until every piece is evenly and generously coated with the flavorful seasonings.

Step 3: Arrange for Perfect Roasting

Spread the seasoned vegetables in a single layer on the prepared baking sheet. Ensure they are not overcrowded to allow maximum crispiness and even cooking.

Step 4: Roast to Perfection

Place the baking sheet in the preheated oven and roast for 25-30 minutes. Halfway through cooking, flip the vegetables to ensure they brown evenly and develop a delightful crispy exterior.

Step 5: Add Final Flavor Touches

Remove the roasted vegetables from the oven. Drizzle with balsamic vinegar and honey for an extra layer of tangy-sweet complexity.

Step 6: Garnish and Serve

Sprinkle freshly chopped parsley over the roasted vegetables for a bright, fresh finish. Transfer to a serving dish and enjoy immediately while hot and crispy.

Tips for Roasting Brussels Sprouts and Sweet Potatoes Just Right

• Opt for uniform-sized sweet potato cubes and Brussels sprouts to ensure even roasting and consistent texture.
• Select fresh, firm Brussels sprouts without yellow leaves or blemishes for the best flavor and caramelization.
• Use high-quality olive oil and fresh garlic powder to enhance the overall taste profile of the dish.
• Avoid overcrowding the baking sheet to achieve crispy edges and prevent steaming the vegetables.
• For a vegan version, replace honey with maple syrup or agave nectar while maintaining the same delicious caramelized result.

Flavor Combos to Jazz Up Roasted Brussels and Sweet Potatoes

• Mediterranean Magic: Add crumbled feta cheese, chopped kalamata olives, and sprinkle dried oregano before roasting for a Greek-inspired flavor profile.
• Spicy Southwest Kick: Mix in diced jalapeños, sprinkle cumin and chili powder, then top with fresh cilantro and a squeeze of lime juice after roasting.
• Nutty Maple Crunch: Toss chopped pecans or walnuts with maple syrup during the last 10 minutes of roasting, creating a caramelized and crunchy coating.
• Bacon Lover's Dream: Crisp up chopped bacon pieces and scatter them over the roasted vegetables just before serving, adding smoky and savory depth.

What Goes Well with Roasted Brussels and Sweet Potatoes

• Pair with Robust Red Wine: Select a Pinot Noir or Grenache that complements the caramelized roasted vegetables with its fruit-forward and slightly spicy notes.
• Create Protein Balance: Add grilled chicken breast or seared salmon to transform this side dish into a complete meal with complementary textures and flavors.
• Enhance with Nutty Crunch: Sprinkle toasted pecans or sliced almonds over the roasted vegetables to introduce a delightful crispness and earthy undertone that elevates the dish's complexity.
• Serve with Tangy Yogurt Sauce: Whip a quick Greek yogurt dip with fresh herbs like dill and chives to provide a cool, creamy contrast to the warm, caramelized vegetables.

Storing Roasted Brussels and Sweet Potatoes with Ease

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days. Cool completely before sealing to prevent moisture buildup.
• Reheat Oven: Spread vegetables on a baking sheet, warm at 350°F for 10-12 minutes until heated through and crispy edges return.
• Microwave Option: Reheat in short 30-second intervals, stirring between each to ensure even warming and prevent sogginess.
• Freezing: Not recommended due to potential texture changes in Brussels sprouts and sweet potatoes after thawing.

Roasted Brussels and Sweet Potatoes Q&A

• Are Brussels sprouts healthy?

Yes, they’re packed with nutrients like vitamin K, vitamin C, and fiber. They’re low in calories and help support heart health and reduce inflammation.

• Can I use frozen Brussels sprouts?

Fresh is best for this recipe, but if using frozen, thaw and pat them dry completely to prevent sogginess. They might take slightly longer to roast.

• How do I prevent Brussels sprouts from becoming bitter?

Roasting actually reduces bitterness. Cutting them in half, using high heat, and adding a touch of sweetness like honey helps create a delicious caramelized flavor.

• What if my vegetables aren't getting crispy?

Ensure they’re spread in a single layer without overcrowding. Use a large baking sheet and avoid overlapping to help them crisp up perfectly.

Roasted Brussels Sprouts with Sweet Potatoes Recipe

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4.7 from 9 reviews

• Total Time: 35-40 minutes
• Yield: 4 1x

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Description

Roasted brussels sprouts with sweet potatoes dance with caramelized edges and golden-brown perfection, creating a hearty side dish that balances earthy flavors and natural sweetness. Crisp vegetables emerge from the oven, inviting you to savor each delightful, herb-kissed bite.

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Ingredients

Scale 1x2x3x

Vegetables:

• 2 cups brussels sprouts, halved
• 2 medium sweet potatoes, peeled and cut into cubes

Spices and Seasonings:

• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Oils, Liquids, and Herbs:

• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon honey (optional)
• 1 tablespoon fresh parsley, chopped

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Instructions

1. Prepare the oven at 400°F and line a baking sheet with parchment paper to ensure even roasting and prevent sticking.
2. Cut Brussels sprouts and sweet potatoes into uniform pieces to promote consistent cooking and caramelization.
3. Combine vegetables in a spacious mixing bowl, thoroughly coating with olive oil and seasonings to enhance flavor penetration.
4. Arrange the seasoned vegetables in a single, uncrowded layer on the baking sheet, allowing proper heat circulation and crisp edges.
5. Roast for 25-30 minutes, rotating the pan midway to guarantee even browning and prevent burning.
6. Check vegetable tenderness by piercing with a fork; edges should be crispy and golden brown.
7. Remove from oven and drizzle with balsamic vinegar and honey to add a tangy-sweet glaze that complements the roasted flavors.
8. Gently toss the vegetables to distribute the glaze evenly and prevent pooling.
9. Sprinkle freshly chopped parsley over the dish for a bright, herbaceous finish that adds visual appeal and fresh flavor.
10. Serve immediately while vegetables are hot and crispy for optimal taste and texture.

Notes

• Ensure even-sized Brussels sprouts and sweet potato cubes for consistent roasting, preventing some pieces from burning while others remain undercooked.
• Add chopped nuts like pecans or almonds during the last 5 minutes of roasting for extra crunch and nutty flavor complexity.
• For a vegan version, replace honey with maple syrup or agave nectar, maintaining the sweet-tangy glaze without animal products.
• Customize spice levels by adjusting smoked paprika or adding red pepper flakes for those who enjoy a subtle heat kick.

• Prep Time: 10 minutes
• Cook Time: 25-30 minutes
• Category: Dinner, Lunch, Snacks
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 175
• Sugar: 5g
• Sodium: 250mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 5g
• Protein: 3g
• Cholesterol: 0mg