Roasting Brussel sprouts and sweet potatoes is a culinary technique that transforms these humble vegetables into a flavorful and visually appealing side dish.
The slight bitterness of the Brussel sprouts perfectly complements the sweet earthiness of the sweet potatoes, creating a harmonious balance.
With a simple drizzle of olive oil and a touch of seasoning, they achieve a crispy exterior and tender interior.
Curious about how to perfect this dish and elevate your culinary repertoire? There’s more to discover.
Kitchen Tools Required
- 1 Baking sheet
- 1 Large mixing bowl
- 1 Knife
- 1 Cutting board
- 1 Measuring spoons set
- 1 Measuring cups set
- 1 Spatula
Ingredients
- 500 grams Brussel sprouts, halved
- 2 medium sweet potatoes, peeled and cubed
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 2 tablespoons balsamic vinegar
Cook & Prep Time
To guarantee efficient time management while preparing and cooking Roasted Brussel Sprouts and Sweet Potato, here is a suggested timeline:
- Reading Time (5 minutes):
- Briefly read through the entire recipe to understand the process and gather all necessary equipment and ingredients.
- Preparation (15 minutes):
- Preheat the oven to 400°F (200°C).
- While the oven is preheating, use this time to wash, halve the Brussel sprouts, and peel and cube the sweet potatoes.
- Measure out the olive oil, salt, black pepper, garlic powder, smoked paprika, and balsamic vinegar.
- Combine the Brussel sprouts and sweet potatoes in a large mixing bowl.
- Tossing and Seasoning (5 minutes):
- Drizzle olive oil over the vegetables and toss to coat evenly.
- Sprinkle salt, black pepper, garlic powder, and smoked paprika over the vegetables and toss again.
- Arranging on Baking Sheet (5 minutes):
- Spread the seasoned vegetables in a single layer on a baking sheet.
- Cooking Time (30 minutes):
- Place the baking sheet in the preheated oven and roast for 25-30 minutes.
- Stir the vegetables halfway through cooking to guarantee even roasting.
- Finishing Touches (5 minutes):
- Remove the baking sheet from the oven.
- Drizzle balsamic vinegar over the roasted vegetables.
- Let the dish rest for 5 minutes before serving.
Recipe Instructions
Preheat the oven to 400°F (200°C).
In a large mixing bowl, combine the halved Brussel sprouts and cubed sweet potatoes.
Drizzle the olive oil over the vegetables and toss to coat evenly.
Sprinkle salt, black pepper, garlic powder, and smoked paprika over the vegetables and toss again until well coated.
Spread the vegetables in a single layer on a baking sheet.
Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and golden brown, stirring halfway through.
Remove from the oven and drizzle balsamic vinegar over the roasted vegetables.
Let the dish rest for 5 minutes before serving.
Serving Tips
- Grilled Chicken Breast: Pair with a simple grilled chicken breast for a balanced and nutritious meal.
- Quinoa Salad: Serve alongside a quinoa salad for a light and protein-rich accompaniment.
- Herb-Crusted Salmon: Complement with herb-crusted salmon for a flavorful and elegant dinner.
- Lemon Garlic Shrimp: Add a side of lemon garlic shrimp for a zesty seafood twist.
- Steak: Enjoy with a juicy steak for a hearty and satisfying combination.
Storage
Store leftover roasted Brussel sprouts and sweet potatoes in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven to maintain crispness before serving.
Freezing
To freeze roasted Brussel sprouts and sweet potatoes, cool completely.
Transfer to an airtight container.
Store in the freezer for up to three months.
Reheat in the oven for best texture.
Reheating
To reheat roasted Brussel sprouts and sweet potatoes, spread them on a baking sheet and bake at 350°F (175°C) for 10-15 minutes.
Make certain they remain crispy and flavorful.
Final Thoughts
Roasted Brussel Sprouts and Sweet Potato is a delightful side dish that combines the earthy flavors of Brussel sprouts with the natural sweetness of sweet potatoes.
This dish isn’t only easy to prepare but also packed with nutrients.
With minimal ingredients and a straightforward preparation process, it makes a perfect accompaniment to any meal.
The balsamic vinegar adds a tangy finish, elevating the overall taste.
Feel free to experiment with additional toppings or herbs to customize it to your liking.
Enjoy this versatile and delicious side dish that’s sure to impress your guests.
Frequently Asked Questions
Can I Use Other Vegetables Instead of Brussel Sprouts?
You can definitely swap in vegetables like carrots, parsnips, or butternut squash. They pair well with sweet potatoes and absorb flavors beautifully. Make certain they’re evenly cut for consistent roasting, enhancing both texture and presentation.
What Is the Nutritional Value of This Dish?
You’re looking at a nutritious dish with fiber, vitamins A and C, and potassium. For expert presentation, guarantee vibrant colors and balance flavors by contrasting the sweet and savory. Consider garnishing with fresh herbs or toasted nuts.
Are There Any Vegan Alternatives to Balsamic Vinegar?
You can swap balsamic vinegar with apple cider vinegar or lemon juice for a vegan twist. Each option adds a unique tang, balancing flavors beautifully. For presentation, garnish your dish with fresh herbs or edible flowers.
How Can I Make This Dish Spicier?
To spice things up, add crushed red pepper flakes or cayenne powder. Balance with a dash of lime juice for zing. For presentation, garnish with chopped cilantro or parsley, adding vibrant color and fresh aroma.
Is This Dish Suitable for a Low-Carb Diet?
You might find this dish challenging for a low-carb diet due to the sweet potatoes. Instead, consider using cauliflower or zucchini for fewer carbs. Enhance flavor with spices like cumin, and present with fresh herbs for elegance.
Roasted Brussel Sprouts and Sweet Potato
Equipment
- 1 Baking sheet
- 1 large mixing bowl
- 1 Knife
- 1 Cutting board
- 1 Measuring spoons set
- 1 Measuring cups set
- 1 Spatula
Ingredients
- 500 grams Brussel sprouts halved
- 2 medium sweet potatoes peeled and cubed
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 2 tablespoons balsamic vinegar
Instructions
- Preheat the oven to 400°F (200°C).
- In a large mixing bowl, combine the halved Brussel sprouts and cubed sweet potatoes.
- Drizzle the olive oil over the vegetables and toss to coat evenly.
- Sprinkle salt, black pepper, garlic powder, and smoked paprika over the vegetables and toss again until well coated.
- Spread the vegetables in a single layer on a baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and golden brown, stirring halfway through.
- Remove from the oven and drizzle balsamic vinegar over the roasted vegetables.
- Let the dish rest for 5 minutes before serving.
Notes
