Hello and welcome to solsarin. The “Brussel Sprouts and Sweet Potatoes” is the new topic for today’s discussion. Read the text below, share it to your friends and comment your idea.
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.
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.
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.
Yup! They truly are meant to be together – the Brussels sprouts will finish first, getting a nice deep caramelized layer on the outside just as the sweet potatoes finish.
If you overcook your Brussels sprouts, they turn mushy and take on a sulphury not-so-good flavor. But don’t be afraid to get them nice and caramelized! The best defense to mushy Brussels sprouts is actually roasting them in a hot oven. This way they will be more likely to caramelize and less likely to steam as they cook.
Yes! Air Fryer Brussels sprouts and sweet potatoes are the bomb. If you’ve got an air fryer and want to give it a try, see our instructions above.
This side dish tastes best when it’s fresh out of the oven, however you could absolutely make the glaze the night before as well as cut your vegetables and store them in a covered container in the fridge overnight. That way, the next day you’ll just need to season, roast and enjoy.
The cook time will all depend on the temperature of your oven, the size of the Brussels sprouts and sweet potatoes and how many you cook at once. We can at least provide you with a general idea, based on oven temperature but you should always keep a close eye on your veggies after about 25 minutes in the oven:
375 degrees: 35-45 minutes
400 degrees: 30-45 minutes
425 degrees: 30-40 minutes
450 degrees: 20-30 minutes
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 are a super quick and easy side dish to serve with chicken, steak, turkey, or pork!
½ sweet onion finely diced
*6 Weight Watcher’s Points/serving.
Dior Sauvage Elixir HI WELCOME TO solsarin.Dior Sauvage Elixir is a fragrance from the renowned…
ORTO PARISI Megamare HI WELCOME TO solsarin.ORTO PARISI Megamare is a masculine fragrance. This fragrance…
Creed Aventus perfume hi welcome to solsarin.With Creed Aventus perfume, you can experience elegance, luxury,…
Sauvage Dior cologne hi welcome to solsarin.A captivating scent awaits you with Sauvage Dior cologne! If…
Nasomatto perfume hi welcome to solsarin.Introducing Nasomatto Perfume: A True Luxury Experience If you are…
carolina herrera perfume hi welcome to solsarin.Enjoy an enchanting symphony of scents inspired by the…