Roasted Brussels sprouts and sweet potatoes make a tasty and colorful side dish! The sweet potatoes get a little crispy, while the Brussels sprouts are perfectly tender and full of flavor.
Cooking them is a breeze! Just chop, toss with some oil and seasoning, and let the oven do the magic. I love pairing this with pretty much anything for a healthy boost!
Key Ingredients & Substitutions
Brussels Sprouts: These veggies are key for a delicious flavor. If you can’t find fresh sprouts, frozen Brussels sprouts will work in a pinch, but make sure to thaw and drain them first for the best texture.
Sweet Potatoes: I love using orange sweet potatoes, but you can also try purple sweet potatoes or even butternut squash for a different twist. Just adjust the cooking time as needed since different types may cook differently.
Red Onion: Red onions offer a mild flavor and great color. You can substitute yellow onions if needed, but they will have a stronger taste. Shallots are another lovely choice for a bit of sweetness!
Olive Oil: This is the go-to oil for roasting since it adds flavor and helps with browning. If you want a different flavor, avocado oil or melted coconut oil can also be used.
Garlic: Fresh garlic is best for bold flavor. You can use garlic powder if you’re in a rush, just be mindful of the amount, as it’s more concentrated.
How Can I Ensure My Vegetables Are Perfectly Roasted?
Getting roasted veggies just right takes a few simple steps. It’s all about time and temperature! Here’s how to achieve that perfect roast:
- Preheat your oven to 400°F (200°C) to start. This helps achieve that nice caramelization.
- Spread the vegetables out in a single layer. Crowding them can trap steam, making them soggy instead of roasted.
- Stir halfway through cooking to ensure even browning. It’s like giving your veggies a little hug to help them cook uniformly!
- Check for doneness: Brussels sprouts should be tender with crispy edges, while sweet potatoes should be soft and slightly caramelized.
By following these tips, you can enjoy perfectly roasted Brussels sprouts and sweet potatoes every time! Happy roasting!
Roasted Brussels Sprouts and Sweet Potatoes
Ingredients You’ll Need:
For the Vegetables:
- 1 lb Brussels sprouts, trimmed and halved
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 1 small red onion, chopped
For the Seasoning:
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- 1 teaspoon smoked paprika (optional)
- 1/2 teaspoon ground cumin (optional)
For a Touch of Sweetness:
- 1/4 cup dried cranberries (optional, for sweetness and color contrast)
For Garnish:
- Fresh parsley or fresh thyme for garnish (optional)
How Much Time Will You Need?
This delicious recipe takes about 10 minutes to prep and around 30 minutes to roast in the oven. So, in total, you’re looking at about 40 minutes before the dish is ready to serve!
Step-by-Step Instructions:
1. Preheat the Oven:
First, preheat your oven to 400°F (200°C). This is the perfect temperature for roasting vegetables to get that nice caramelization!
2. Prepare the Vegetables:
In a large bowl, toss together the halved Brussels sprouts, cubed sweet potatoes, and chopped red onion. Drizzle in the olive oil, then add the minced garlic, salt, pepper, smoked paprika, and ground cumin. Mix well until everything is evenly coated. It should smell wonderful!
3. Arrange in a Baking Sheet:
Spread the seasoned vegetables in a single layer on your prepared baking sheet or roasting pan. Give them some space so they can roast evenly!
4. Start Roasting:
Pop the vegetables into the preheated oven and roast for about 25-30 minutes. Make sure to stir them halfway through cooking. This will help everything brown beautifully and cook evenly. You’ll know they’re ready when the Brussels sprouts are caramelized and tender, and the sweet potatoes are slightly crispy on the edges.
5. Add Cranberries:
Five minutes before the roasting time is up, sprinkle the dried cranberries over the veggies, allowing them to soften and blend in with the other flavors.
6. Serve and Enjoy:
Once roasted perfectly, take out your dish from the oven and transfer the veggies to a serving bowl. If you like, sprinkle with fresh parsley or thyme for a splash of color and added flavor. Serve warm as a delightful side dish!
This dish is a beautiful mix of flavors—earthy Brussels sprouts, sweet and tender sweet potatoes, and the bright pop of cranberries. It’s not just tasty; it’s also easy to prepare and perfect for any occasion!
Can I Use Frozen Brussels Sprouts for This Recipe?
Yes, you can use frozen Brussels sprouts, but it’s best to thaw them first. Thaw overnight in the fridge or quickly in a sealed plastic bag submerged in cold water. Drain and pat dry to avoid excess moisture when roasting.
How Can I Make This Dish Vegan?
This recipe is already vegan-friendly as it doesn’t contain any animal products. Just make sure to use a plant-based oil and go easy on optional added ingredients like honey or cheese!
Can I Prepare This Dish in Advance?
Absolutely! You can chop the vegetables and season them a few hours ahead. Just store them in an airtight container in the fridge until you’re ready to roast. Note that the longer they sit, the more moisture they can release, so it’s best to roast them fresh when possible.
What Are Good Storage Tips for Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm in the microwave or spread them out on a baking sheet and re-roast in the oven until heated through for that nice crispness again!
