Imagine a side dish so irresistibly delicious that it turns vegetable skeptics into instant fans. These roasted sweet potatoes and Brussels sprouts are not just a recipe – they're a culinary revelation that combines the natural sweetness of caramelized sweet potatoes with the crispy, nutty essence of perfectly roasted Brussels sprouts. In just 40 minutes, you'll create a mouthwatering dish that's both nutritious and incredibly addictive, guaranteed to become the star of your dinner table.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb Brussels sprouts, halved
- 2 medium sweet potatoes, cubed
- 3 tbsp olive oil
- Salt, to taste
- Pepper, to taste
- 1 tsp paprika
Instructions
- Preheat the oven to 425°F (220°C), ensuring the rack is positioned in the center of the oven for even roasting.
- Wash the Brussels sprouts thoroughly under cold running water, trim off the stem ends, and slice each sprout in half lengthwise to ensure even cooking and maximum caramelization.
- Peel the sweet potatoes using a vegetable peeler, then cut them into uniform 1-inch cubes to promote consistent roasting and texture.
- In a large mixing bowl, combine the halved Brussels sprouts and cubed sweet potatoes, drizzling the olive oil evenly over the vegetables.
- Sprinkle salt, black pepper, and paprika over the vegetables, then toss thoroughly to ensure all pieces are well-coated with oil and seasonings.
- Spread the seasoned vegetables in a single layer on a large rimmed baking sheet, making sure they are not overcrowded to allow proper roasting and browning.
- Place the baking sheet in the preheated oven and roast for 20-25 minutes, stirring once halfway through cooking to ensure even caramelization.
- Check for doneness by testing the vegetables with a fork - they should be tender and have golden-brown edges when fully roasted.
- Remove from the oven and let the vegetables rest for 2-3 minutes before serving to allow them to slightly cool and set their crispy exterior.
- Transfer to a serving dish and enjoy the roasted sweet potatoes and Brussels sprouts while they are still warm.
Tips
- Ensure even sizing: Cut your sweet potatoes and Brussels sprouts into uniform pieces to guarantee consistent cooking and caramelization.
- Don't overcrowd the pan: Use a large baking sheet and spread vegetables in a single layer to allow proper roasting and prevent steaming.
- High heat is key: Roasting at 425°F creates those irresistible crispy edges and brings out the natural sugars in the vegetables.
- Season generously: Don't be shy with olive oil, salt, and paprika – these enhance the vegetables' natural flavors.
- Stir halfway through cooking to ensure even browning and prevent burning.
- Let the vegetables rest for a few minutes after roasting to set their crispy exterior and allow flavors to settle. Pro tip: This dish is incredibly versatile – try adding garlic powder, rosemary, or a sprinkle of parmesan cheese for extra flavor variations!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 4g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
