brussel sprouts and sweet potatoes

Brussel Sprouts and Sweet Potatoes

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ROASTED BRUSSELS SPROUTS AND SWEET POTATOES

Roasted Brussels Sprouts and Sweet Potatoes, an easy roasted vegetable side dish recipe that comes together in 40 minutes with only 5 ingredients!

Combine the sweet flavor of sweet potatoes and earthy flavor of brussels sprouts by roasting them together! This delicious sheet pan recipe is sure to be your favorite go-to side that’s so simple to prepare.

Here are 3 reasons why you should roast brussels sprouts and sweet potatoes together:

1. It’s quick and easy. You only need five simple ingredients tossed together to roast on a sheet pan.
2. You can adjust it based on your preferences. Make this recipe your own by adding your favorite spice combinations, mixing in another type of vegetable, or keeping it simple with just salt and pepper.
3. You can make it ahead. Need to bring a dish to an upcoming holiday or party? This recipe is easy to make in advance. You can store the veggies in an airtight container in the fridge for up to 2 days, then take out and reheat when you’re ready to use.

What Do We Need

• Brussel Sprouts – when buying Brussel sprouts look for small to medium sprouts. They will have more flavour than larger sprouts.They should be bright green and the leaves should be tightly packed together.
• Sweet Potatoes – choose medium sweet potatoes for this recipe. When buying them avoid any that are bruised or sprouting. The only sprouts we need for this recipe are the Brussels kind!
• Feta – I used feta for this recipe but goats cheese works really well too.
• Nuts/Seeds/Fruit – this recipe is flexible so you can use other nuts or seeds if you want. I like walnuts and pumkin seeds, pecans or almond seeds will work well as will sunflower seeds. I like the dried cranberries as they add a little tartness to the salad.
• Spinach – Fresh young or baby spinach is best for this salad.

How to roast brussel sprouts and sweet potatoes?

First, preheat your oven to 425°F and line a large sheet pan with parchment paper or aluminum foil. After that, prepare your taters and vegetables. Wash and dry them. For the sprouts, you want to peel off the loose, discolored leaves and trim away the bottoms.

Also, half them with a knife or cut them into quarters, if they’re really big. Regarding the sweet potatoes, wash and dry them and cut them into pieces that are the same size as the sprouts.

Next, grab a large mixing bowl and toss the veggies with oil and salt. Now, spread the potatoes and sprouts out onto the sheet pan. Place the pan into the oven to roast.

Afterward, when vegetables have roasted for 20 to 30 minutes, remove them from the oven. Then, add the pecans and maple syrup. Sprinkle out the pecans and drizzle the veggies with the syrup.

Use a large spoon to mix everything together. That way, all the ingredients get, “dressed,” with maple syrup.

Put the pan back into the oven for about 10-minutes. Just long enough for the pecans to toast. Last, remove the dish from the oven and serve the roasted brussel sprouts and sweet potatoes while they’re still warm.

How To Make It

1. Start by roasting the sweet potatoes. I roast these first as they need to cool slightly before I add them to the salad.

2. Add the Brussel sprouts and red onion to a large baking tray then roast.

3. Make the dressing. This is very easy, just whisk the dressing ingredients together.

4. Add all the vegetables to a large serving bowl. Crumble the feta over the veg, add the walnuts and seeds then add the dressing and toss lightly. Serve.

Expert Tips

• Try and cut the sweet potatoes into equally sized chunks. This will ensure they are all cooked at the same time. The smaller the chunks the quicker they will cook.
• Don’t be tempted to leave any of the Brussel sprouts whole, they need to be cut in half. This will ensure they cook properly but also it will help reduce any bitterness there may be in the sprouts.
• Leave the sweet potatoes to cool slightly before you add them to the spinach. They will be hot when they come out of the oven and you don’t want them to wilt the spinach.

Why are my roasted brussel sprouts bitter?

Did you cut the Brussels sprouts in half? Because I’m not making you chop and fuss over the spouts for no reason, I swear. Most of the bitterness is concentrated in the center of the Brussels sprout. If you slice the the veggie in half, it helps release some of those compounds during the cooking process. Also, smaller spouts in general are better when it comes to tenderness and flavor. Also, you’re getting oil and seasoning over a greater surface area, which improves their flavor.

And I believe that’s all, folks. All I had left to do was wash up. So . . .

After I made these, I hand-washed the large sheet pan I used to roast them on, but I just couldn’t get the oil to come off. I kept adding more soap and scrubbing my brush all over the pan, but it was still greasy. I added more, and more, and more, and finally grabbed a paper towel to soak up some of the grease on the pan.

Skillet Brussel Sprouts and Sweet Potatoes

Recipe Notes

*6 Weight Watcher’s Points/serving.

Nutrition Facts

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