Roasted Brussels Sprouts and Sweet Potatoes
These roasted Brussels sprouts and sweet potatoes strike that perfect balance of sweet, savory, and crispy. They’re easy enough for a busy night but special enough to slide right onto your holiday table.
Servings 6
Calories 179kcal
Ingredients
- 1 pound brussels sprouts approximately 4 cups
- 1 pound sweet potatoes approximately 4 cups, 1-2 medium
- 1/4 cup extra virgin olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Optional: 2 tablespoons balsamic glaze
- Optional: 1 teaspoon chopped fresh thyme leaves
Instructions
- Place an oven rack on the upper third shelf, then preheat the oven to 425 degrees F. Optionally line a large sheet pan with parchment paper or foil for easy cleanup. Spray generously with cooking spray or brush with additional olive oil to prevent the sweet potatoes from sticking.
- Cut sweet potatoes into approximately 1 to 1 1/2-inch pieces (either peeled or unpeeled depending on preference). Transfer to a large bowl.
- Trim the tough end of brussels sprouts and slice in half from root to tip, discarding any old leaves. Add to the bowl with the sweet potatoes.
- Toss the vegetables with olive oil, salt, pepper, garlic powder and paprika, stirring well to make sure spices are evenly distributed.
- Spread in a single layer on the prepared baking sheet, then roast for 25 to 30 minutes, stirring after 15 minutes, until the veggies are caramelized on the outside and tender on the inside.
- If using, drizzle balsamic glaze lightly on top and/or sprinkle with fresh thyme leaves.
Video
Notes
Storage Tips
Let the roasted Brussels sprouts and sweet potatoes cool completely before storing them. Once cooled, transfer everything to an airtight container and keep it in the refrigerator for 3 to 4 days. The veggies will soften a bit, but the flavor stays wonderful.
To reheat, spread the veggies out on a baking sheet and warm them at 375 degrees F for about 10 to 12 minutes, or until heated through. This helps bring back some of that caramelization and keeps them from getting mushy.
I don't recommend freezing as thawing will greatly affect the texture.
Nutrition
Calories: 179kcal | Carbohydrates: 22g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 352mg | Potassium: 558mg | Fiber: 5g | Sugar: 5g | Vitamin A: 11378IU | Vitamin C: 66mg | Calcium: 56mg | Iron: 2mg