Roasted Brussels Sprouts and Sweet Potatoes are simple yet satisfying. This easy-to-follow recipe will guide you through the process of creating a dish that's crispy on the outside, tender on the inside and bursting with flavor. Using your trusty oven and a baking sheet, you'll transform these humble vegetables into a side dish that's sure to impress.
For a veggie side that will win over even the pickiest of eaters, these roasted Brussels sprouts and sweet potatoes are perfect.
Roasting Brussels sprouts transforms them into crispy, caramelized bites of pure bliss. Paired with the natural sweetness of roasted sweet potatoes, it's a combination that's hard to resist.
Whether you're looking for a new way to jazz up your weekday dinners or need an easy holiday side, you are going to love this recipe.
- Sweet Potatoes: If you're out of sweet potatoes, try butternut squash for a similar texture and slightly nuttier flavor.
- Brussels Sprouts: Fresh Brussels sprouts take on a delightful crispy texture when roasted. No Brussels sprouts on hand? Try broccoli florets or even chopped zucchini.
- Red Onion: Adding a bit of bite and a pop of color, red onions really make this dish come alive. Yellow onions or shallots can be used as a substitute if needed.
- Avocado Oil: This is my go-to oil for roasting due to its high smoke point. However, olive oil or even coconut oil would work just fine. I don’t like to cook with extra-virgin olive oil at high temperatures.
- Maple Syrup: This adds a touch of natural sweetness that caramelizes beautifully in the oven. Honey or agave syrup can be used as a substitute.
- Sea Salt: If you don't have sea salt, regular table salt or kosher salt will do the trick.
- Crushed Red Pepper Flakes: Feel free to adjust the quantity based on your spice preference or omit it altogether. You could use garlic powder for flavor without the heat.
- Toasted Pecans: These add a delightful crunch and nutty flavor. Feel free to use other nuts. Walnuts or even slivered almonds would be a great alternative. For a nut-free alternative, try a combination of pumpkin seeds and dried cranberries.
Step by Step
For the full recipe for roasted sweet potato and brussel sprouts with measurements, see the recipe card at the end of the post.
Tips and Tricks
- Size Matters: When chopping up your veggies, aim for uniformity. Same-sized pieces mean even cooking, which is key to getting that perfect tender-crisp texture we all love.
- Know Your Oven: Every oven heats a little differently, and very few are true to what the temperature setting reads. I recommend using a reliable oven thermometer in your oven so that you can ensure it is heating to the correct temperature.
- Single Layer Rule: Resist the temptation to overcrowd your baking sheet. Giving each piece its own space allows for better roasting and that dreamy caramelization.
- Sweet Mix-up: For an autumnal twist, try swapping half of the sweet potatoes with diced apples. The mix of savory and sweet is simply divine.
- Pecan Magic: Toasting the pecans before topping the dish enhances their flavor and crunch. Just be sure to keep a close eye on them - they can go from toasty to burnt very quickly.
- Finish Strong: If you would like an extra pop of flavor, drizzle with a little balsamic vinegar or balsamic reduction. You can also add a sprinkle of fresh herbs. Fresh thyme is particularly nice.
- Leftovers Love: If you have leftovers, toss them with some cooked quinoa or farro for a quick and hearty lunch the next day.
Let your roasted vegetables cool down, and then transfer them to a sealed container. You can store them in the fridge for up to four days.
If you've made a big batch and think you won't finish it within that time frame, no worries! These roasted beauties freeze well too.
Just make sure they're in a freezer-safe container or bag, and they can last up to 3 months in the freezer.
Reheating is a breeze. If they're refrigerated, just a couple of minutes in the microwave or a quick sauté on the stovetop will do the trick. If they're coming from the freezer, let them thaw in the fridge overnight before reheating.
More Brussels Sprout Recipes to Try
- Brussels Sprout Casserole: Imagine cozying up with a comforting, piping hot Brussels Sprout Casserole that marries the earthy goodness of sprouts with creamy, melted cheese.
- Honey Sriracha Brussels Sprouts: If you love a hint of heat, my Honey Sriracha Brussels Sprouts will be your new go-to - they're a sweet and spicy adventure in every bite!
- Roasted Brussels Sprouts with Bacon: For those days when you're craving something savory and hearty, my Roasted Brussels Sprouts with Bacon recipe delivers big on flavor and satisfaction.
- Air Fryer Brussels Sprouts: And for those of us who adore a good crunch, my Air Fryer Brussels Sprouts offer a lighter take on roasting that still packs a flavorful punch.
Roasted Brussels Sprouts and Sweet Potatoes
- 1 pound sweet potatoes peeled and chopped into ½ inch pieces
- 1 pound Brussels sprouts halved (quarter large sprouts)
- 1 small red onion cut into moons
- 3 tablespoons avocado oil
- 1 tablespoon maple syrup
- ½ teaspoon sea salt
- ¼ teaspoon crushed red pepper flakes
- ⅓ cup chopped pecans toasted
- Preheat the oven to 400° F. Line a baking sheet with parchment paper.
- Place the sweet potatoes, Brussels sprouts, and red onion in a bowl. Toss with the avocado oil, maple syrup, salt, and crushed red pepper flakes.
- Arrange in a single layer on the prepared baking sheet.
- Cook for 35 to 40 minutes until the vegetables are tender.
- Top with the pecans.