Imagine a side dish that transforms ordinary vegetables into a culinary masterpiece that will have your family and friends begging for seconds! This roasted Brussels sprouts and sweet potatoes recipe is not just another vegetable side—it's a game-changing, flavor-packed sensation that turns humble ingredients into a crispy, caramelized delight that will make even the pickiest eaters fall in love with vegetables.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb Brussels sprouts, halved
- 2 medium sweet potatoes, diced
- 2 tablespoons olive oil
- Salt to taste
- Black pepper to taste
- 1 teaspoon paprika
Instructions
- Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or aluminum foil to ensure easy cleanup.
- Wash the Brussels sprouts thoroughly and trim off the tough stem ends. Cut each sprout in half lengthwise, ensuring they are roughly the same size for even roasting.
- Peel the sweet potatoes and cut them into uniform 1-inch cubes. This will help them cook evenly and create a consistent texture.
- 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 salt, black pepper, and paprika over the vegetables. Toss gently to distribute the seasonings and oil completely, making sure each piece is well-seasoned.
- Spread the 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 ensure even browning.
- The vegetables are done when they are tender and have golden-brown crispy edges. The Brussels sprouts should be caramelized, and the sweet potatoes should be soft and slightly crisp.
- Remove from the oven and let rest for 2-3 minutes. Transfer to a serving dish and adjust seasoning if needed.
- Serve hot as a delicious and nutritious side dish that complements many main courses.
Tips
- Use a large baking sheet and don't overcrowd: Spacing is crucial for achieving that perfect crispy exterior. Overcrowded vegetables will steam instead of roast.
- Cut vegetables uniformly: Ensure all pieces are similar in size to guarantee even cooking and consistent texture.
- High heat is key: Roasting at 425°F helps caramelize the edges and create those irresistible crispy bits.
- Pat vegetables dry before seasoning: Remove excess moisture to help them crisp up better.
- Use fresh spices: Paprika adds a wonderful depth of flavor, but make sure it's fresh for the best taste.
- Stir midway through cooking: This helps ensure even browning and prevents burning.
- Let rest briefly after roasting: This allows the vegetables to settle and enhances their flavor.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 18g
Protein: 4g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
