Craving a simple, delicious side dish that’s also incredibly good for you? This Roasted Sweet Potato and Brussels Sprouts recipe is a fantastic addition to your healthy Brussels sprout recipes collection. It’s easy to make, packed with flavor, and perfect for any meal.
Key Ingredients & Substitutions:
- Sweet Potatoes: You can swap these for butternut squash or regular potatoes.
- Brussels Sprouts: Fresh is best, but frozen can work in a pinch (adjust roasting time).
- Olive Oil: Avocado oil or grapeseed oil are good alternatives.
- Maple Syrup: Honey or agave nectar also work well.
Ingredients:
- 1.5 lbs sweet potatoes, peeled and 1-inch diced
- 1 lb Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
How Much Time Will You Need?
- Total Time: 35-40 minutes
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Servings: 4
- Tools Needed: Large baking sheet, mixing bowls
Step-by-Step Instructions:
1. Preheat and Prep Your Veggies
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. This prevents sticking and makes your healthy Brussels sprout recipes even simpler.
2. Season the Sweet Potatoes
In a large bowl, toss the diced sweet potatoes with 1 tablespoon of olive oil, 1/2 tablespoon of maple syrup, 1/2 teaspoon of garlic powder, and a pinch of salt and pepper. Spread them in a single layer on one half of your prepared baking sheet.
3. Season the Brussels Sprouts
In the same bowl (no need to wash it!), combine the halved Brussels sprouts with the remaining 1 tablespoon of olive oil, 1/2 tablespoon of maple syrup, 1/2 teaspoon of garlic powder, and dried thyme, plus salt and pepper. Arrange them in a single layer on the other half of the baking sheet.
4. Roast to Perfection
Roast for 20-25 minutes, or until the sweet potatoes are tender and lightly caramelized, and the Brussels sprouts are tender-crisp with slightly browned edges. Give them a gentle toss halfway through cooking to ensure even roasting.
5. Serve and Enjoy
Remove from the oven and serve immediately. This delightful dish makes a fantastic side for any meal and fits perfectly into your collection of healthy Brussels sprout recipes.
Variation Ideas:
- Add a sprinkle of red pepper flakes for a touch of heat.
- Toss with balsamic glaze after roasting for a tangy finish.
- Include sliced red onion for extra flavor and color.
- Roast with apple chunks for a sweeter, autumnal twist.
Storage Instructions:
Store any leftover roasted sweet potato and Brussels sprouts in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or in a 350°F (175°C) oven until warmed through.
Frequently Asked Questions (FAQ):
Can you make this recipe ahead of time?
You can prep the vegetables by chopping them, but it’s best to roast them just before serving for the freshest taste and texture.
Are frozen Brussels sprouts okay to use?
Yes, you can use frozen Brussels sprouts, but they might need a few extra minutes of roasting and won’t get quite as crispy.
How do you make Brussels sprouts not bitter?
Roasting with a touch of sweetness, like maple syrup, helps to balance the natural bitterness of Brussels sprouts. High heat also helps.
Is this dish good for meal prep?
Absolutely! It reheats well and is a great addition to your weekly meal prep for healthy eating.
What main dishes pair well with this side?
This roasted vegetable dish pairs wonderfully with grilled chicken, baked fish, or a hearty lentil loaf, making it a versatile component of healthy Brussels sprout recipes.
