Introduction
Roasted Brussels sprouts and sweet potatoes bring together a comforting blend of flavors and textures that make any meal feel special. The crisp, caramelized edges of the Brussels sprouts balance beautifully with the sweet tenderness of the roasted sweet potatoes, creating a dish that feels both hearty and wholesome. It adds a burst of color to your table and requires only a few simple steps, making it ideal for busy evenings or weekend dinners alike.
What makes this recipe so delightful is its flexibility. It pairs perfectly with meats like roasted chicken or steak but can also stand alone as a satisfying vegetarian dish. The vegetables roast together in one pan, coated in olive oil and light seasonings that enhance their natural flavors. The process fills your kitchen with a warm aroma that feels comforting and inviting, reminding you that simple ingredients can create extraordinary results.
Ingredients Needed
| Ingredient | Quantity | Calories |
|---|---|---|
| Brussels sprouts (trimmed and halved) | 1 pound | 160 |
| Sweet potatoes (peeled and cubed) | 2 medium | 210 |
| Olive oil | 3 tablespoons | 360 |
| Salt | ½ teaspoon | 0 |
| Black pepper | ¼ teaspoon | 2 |
| Garlic powder | ½ teaspoon | 5 |
| Paprika | ½ teaspoon | 3 |
| Maple syrup or honey (optional) | 1 tablespoon | 60 |
| Fresh parsley (chopped for garnish) | 1 tablespoon | 1 |
Total estimated calories per batch: around 800
Calories per serving (4 servings): about 200
Step-by-Step Cooking Instructions
Step 1: Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
Step 2: Trim the ends of the Brussels sprouts and remove damaged leaves, then cut each sprout in half.
Step 3: Peel the sweet potatoes and cut them into even one-inch cubes for uniform cooking.
Step 4: Place both vegetables in a large bowl and drizzle with olive oil.
Step 5: Sprinkle salt, black pepper, garlic powder, and paprika over the vegetables.
Step 6: Add maple syrup or honey if you like a touch of sweetness and toss everything to coat evenly.
Step 7: Spread the vegetables on the baking sheet in a single layer to allow even roasting.
Step 8: Roast for 25 to 30 minutes, stirring halfway through to brown all sides evenly.
Step 9: Remove the vegetables once they are tender inside and crisp on the edges.
Step 10: Garnish with chopped parsley and a light drizzle of olive oil or lemon juice before serving.
Tips for Customizing the Recipe
You can easily adapt this recipe to suit your taste. Add red pepper flakes for a bit of spice, toss in pecans or walnuts for crunch, or include sliced onions and garlic for more depth. A drizzle of balsamic vinegar or a sprinkle of Parmesan cheese adds a delicious twist. For special occasions, top the roasted vegetables with dried cranberries or feta cheese to make the dish even more festive and flavorful.
Nutritional Information
Each serving provides about 200 calories with a good balance of carbohydrates, fiber, and healthy fats. The sweet potatoes add vitamin A and antioxidants, while the Brussels sprouts contribute vitamin C and fiber. The olive oil brings beneficial fats that support heart health, making this side dish both nutritious and satisfying.
Serving Suggestions
This dish pairs beautifully with roasted chicken, grilled salmon, or any holiday roast. It can also serve as a hearty vegetarian option when combined with quinoa, rice, or chickpeas. Try topping it with tahini or feta for extra creaminess, or enjoy it warm as part of a wholesome grain bowl for a quick and nourishing meal.
Conclusion
Roasted Brussels sprouts and sweet potatoes offer a perfect blend of sweetness and savoriness in every bite. Their caramelized texture and earthy flavor make them a simple yet impressive addition to any meal. This recipe turns ordinary vegetables into something special, bringing warmth, color, and comfort to your table. Whether served as a side or a main, it never fails to bring joy and satisfaction to every plate.
