Get ready to transform ordinary vegetables into a mouthwatering side dish that will have everyone at your table begging for seconds! This simple yet spectacular roasted Brussels sprouts and sweet potatoes recipe is about to become your new go-to comfort food. Imagine golden-brown, caramelized vegetables with crispy edges and a perfect balance of savory and sweet flavors that will elevate any meal from ordinary to extraordinary.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound Brussels sprouts, halved
- 2 medium sweet potatoes, diced
- 3 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
- Wash the Brussels sprouts thoroughly under cool running water. Trim off the tough stem ends and slice each sprout in half lengthwise, ensuring even cooking and maximum caramelization.
- Peel the sweet potatoes and cut them into uniform 1-inch cubes to ensure consistent roasting and texture. This helps the vegetables cook evenly and develop a nice golden-brown exterior.
- In a large mixing bowl, combine the halved Brussels sprouts and diced sweet potatoes. Drizzle the olive oil over the vegetables, ensuring they are evenly coated.
- Sprinkle garlic powder, salt, and freshly ground black pepper over the vegetables. Toss thoroughly to distribute the seasonings and oil evenly across all pieces.
- Spread the seasoned vegetables in a single layer on the prepared baking sheet. Ensure they are not overcrowded to allow proper roasting and caramelization.
- Place the baking sheet in the preheated oven and roast for 25-30 minutes, stirring once halfway through cooking to promote even browning.
- The vegetables are done when they are tender and have golden-brown crispy edges. The Brussels sprouts should be slightly charred, and sweet potatoes should be soft and caramelized.
- Remove from the oven and let rest for 2-3 minutes. Transfer to a serving dish and serve hot as a delicious side dish.
Tips
- Space is Key: Don't overcrowd the baking sheet! Give your vegetables room to breathe, which ensures they roast instead of steam, creating those delicious crispy edges.
- Uniform Cutting: Cut your Brussels sprouts and sweet potatoes into similar-sized pieces to guarantee even cooking. This prevents some pieces from burning while others remain undercooked.
- High Heat is Your Friend: Roasting at 425°F creates the perfect caramelization and crispy exterior. Don't be afraid of a little char – that's where the flavor lives!
- Oil and Seasoning Matters: Ensure every piece is evenly coated with olive oil and seasonings. Use your hands to toss and mix thoroughly.
- Midway Stir: Stirring the vegetables halfway through cooking promotes even browning and prevents sticking.
- Let Them Rest: Allow the vegetables to rest for a few minutes after roasting. This helps them set and makes serving easier.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 5g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg