Imagine the vibrant hues of orange and green as you prepare a dish that blends the earthy sweetness of sweet potato chips with the nutty aroma of roasted fall vegetables.
The crisp edges of the sweet potatoes contrast beautifully with the tender Brussels sprouts, creating a delightful texture with every bite. This dish is comfort on a plate, perfect for those who seek a touch of warmth during chilly evenings.
I remember one particularly hectic weeknight when this recipe saved my sanity; it was quick to put together, yet tasted like I’d spent hours in the kitchen.
Whether it’s a busy weeknight or a leisurely Sunday supper, this dish fits seamlessly into any occasion, offering a nourishing and satisfying meal for the whole family.
Ready? Let’s cook this delightful autumn-inspired meal and bring a touch of cozy comfort to your table.
Why You’ll Love It
- Delivers bold flavor with a blend of smoked paprika and thyme.
- Uses pantry staples like olive oil, salt, and black pepper.
- Offers a healthy alternative to traditional potato chips.
- Complements a variety of seasonal veggies for added nutrition.
- Prepares quickly with minimal preparation time.
Ingredients
- 2 Medium sweet potatoes — peeled and thinly sliced for crispiness
- 1 Cup butternut squash — diced for sweetness
- 1 Cup Brussel sprouts — halved for even cooking
- 1 Red onion — sliced for added flavor
- 2 Tablespoons olive oil — use extra virgin for best taste
- 1 Teaspoon salt — adjust to taste
- 1/2 Teaspoon black pepper — freshly ground for more aroma
- 1 Teaspoon dried thyme — adds earthy notes
- 1 Teaspoon garlic powder — enhances flavor depth
- 1/2 Teaspoon smoked paprika — for a subtle smokiness
Step-by-Step Method
Preheat the Oven
Set the oven temperature to 400°F (200°C). Allow it to fully preheat while you prepare the vegetables.
Preheating guarantees that the vegetables begin cooking immediately when placed in the oven, promoting even roasting and ideal texture.
Prepare the Vegetables
Gather sweet potatoes, butternut squash, Brussel sprouts, and red onion.
Peel and thinly slice the sweet potatoes. Dice the butternut squash, halve the Brussel sprouts, and slice the red onion. Use a sharp knife for precision and safety.
Combine Ingredients
Place the prepared vegetables into a large mixing bowl.
Drizzle them with olive oil to guarantee they roast nicely. Toss the vegetables thoroughly to coat them evenly with oil, which will help them cook uniformly and enhance their flavors.
Season the Vegetables
Sprinkle salt, black pepper, dried thyme, garlic powder, and smoked paprika over the oiled vegetables.
Mix well to guarantee even distribution of the spices. Seasoning adds depth and complexity to the dish, enhancing the natural flavors of the vegetables.
Arrange on Baking Sheet
Spread the seasoned vegetable mixture in a single layer on a baking sheet.
Guarantee the vegetables aren’t overcrowded, allowing hot air to circulate and achieve a crisp texture. This step is vital for even roasting and preventing steaming.
Roast the Vegetables
Place the baking sheet in the preheated oven.
Roast the vegetables for 35 minutes, stirring halfway through to guarantee even cooking. This initial roasting softens the vegetables while allowing their flavors to meld.
Add Sweet Potato Slices
After 35 minutes, add the thinly sliced sweet potatoes to the baking sheet.
Continue baking for an additional 10 minutes. This step guarantees the sweet potatoes become crispy without overcooking the other vegetables.
Rest and Serve
Remove the baking sheet from the oven and let the dish rest for 5 minutes.
This resting period allows the flavors to settle and the vegetables to cool slightly, making them easier to handle. Serve warm as a main course or side dish.
Ingredient Swaps
- For a lower-carb option, you can substitute the sweet potatoes with thinly sliced zucchini or eggplant.
- If butternut squash is unavailable or out of season, you can use acorn squash or pumpkin as alternatives.
- Replace Brussel sprouts with broccoli florets for a different texture and flavor.
- For a spicier version, swap smoked paprika with chili powder or cayenne pepper.
- Use coconut oil or avocado oil instead of olive oil for a different flavor profile or to cater to dietary preferences.
You Must Know
- Preheat Properly: Confirm your oven is fully preheated to 400°F (200°C) before placing the vegetables inside to achieve ideal roasting results.
- Slice Thinly: For extra crispy sweet potato chips, slice them as thinly as possible and evenly space them on the baking sheet to avoid steaming.
- Toss Evenly: Coat the veggies thoroughly with olive oil and spices in the mixing bowl to confirm a uniform flavor and roasting.
- Stir Midway: Remember to stir the vegetables halfway through baking to promote even cooking and prevent burning.
- Let Rest: Allow the dish to rest for 5 minutes after removing it from the oven to let the flavors meld and the sweet potato chips reach peak crispiness.
Serving Tips
- Pair with a light green salad for a revitalizing contrast.
- Serve with a drizzle of balsamic glaze for added depth.
- Garnish with fresh herbs like parsley for a burst of color.
- Accompany with a side of creamy hummus for dipping.
- Plate on a white dish to highlight the vibrant colors.
Storage & Make-Ahead
Sweet Potato Chips Over Roasted Fall Veggies can be stored in an airtight container in the refrigerator for up to 3 days.
Although the dish doesn’t freeze well due to texture changes, you can prep ingredients ahead to save time.
Store them separately until ready to roast.
Reheating
To gently reheat sweet potato chips, use a microwave for quick warming.
An oven at low temperature will help maintain crispness.
Alternatively, use a stovetop skillet for even heat distribution.
Culinary Traditions and History
Although sweet potatoes have become a staple in modern kitchens, their journey to our tables is steeped in rich culinary tradition and history.
I remember learning that sweet potatoes, native to Central and South America, were cultivated thousands of years ago.
Imagine early explorers, intrigued by these vibrant tubers, introducing them to Europe and beyond.
Sweet potatoes quickly became cherished in various cuisines, celebrated for their sweet, earthy flavor and versatility. They’ve graced everything from festive feasts to humble kitchens.
When I slice them thinly for chips, it feels like I’m part of this historical tapestry, blending ancient roots with contemporary flair.
Each crispy bite of sweet potato chips over roasted fall veggies isn’t just delicious; it’s a tribute to centuries of culinary evolution.
Final Thoughts
Why not give this delicious Sweet Potato Chips Over Roasted Fall Veggies recipe a try? Feel free to tweak it by adding your favorite seasonal vegetables for a personal touch and enjoy a cozy, flavorful meal!
Frequently Asked Questions
Can I Use an Air Fryer Instead of an Oven?
Absolutely, you can use an air fryer instead of an oven. Just reduce the cooking time slightly and keep an eye on the veggies. The air fryer will give them a deliciously crispy texture and enhance their flavors.
What Is the Nutritional Information per Serving?
I don’t have exact nutritional details, but I can tell you this dish offers a delightful mix of vitamins, fiber, and flavor. The sweet potatoes and veggies provide a wholesome, satisfying experience that nourishes and delights.
Are There Any Vegan Substitutions for This Recipe?
For a vegan twist, swap olive oil with avocado oil for a buttery flavor. Enhance the dish with nutritional yeast for a cheesy note. These substitutions will elevate the flavors while keeping it entirely plant-based. Enjoy!
Can I Make This Dish Gluten-Free?
Absolutely, you can make this dish gluten-free! The recipe’s naturally gluten-free, as it uses fresh veggies and spices. Just guarantee any additional ingredients you choose, like seasonings, are certified gluten-free. Enjoy your wholesome creation!
How Can I Prevent Sweet Potato Chips From Getting Soggy?
I spread the sweet potato slices thinly on the baking sheet, ensuring they don’t overlap. I also use a high oven temperature and bake them until golden. This keeps them crispy and delicious, not soggy.
Sweet Potato Chips Over Roasted Fall Veggies
Equipment
- 1 Baking sheet
- 1 Mixing bowl
- 1 vegetable peeler
- 1 Knife
- 1 Cutting board
- 1 Spatula
Ingredients
- 2 medium sweet potatoes peeled and thinly sliced
- 1 cup butternut squash diced
- 1 cup Brussel sprouts halved
- 1 red onion sliced
- 2 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
Instructions
- Preheat the oven to 400°F (200°C).
- In a mixing bowl, combine sweet potatoes, butternut squash, Brussel sprouts, and red onion.
- Drizzle the vegetables with olive oil and toss to coat evenly.
- Sprinkle salt, black pepper, thyme, garlic powder, and smoked paprika over the vegetables and mix well.
- Spread the vegetable mixture in a single layer on a baking sheet.
- Bake in the preheated oven for 35 minutes, stirring halfway through.
- Add the sweet potato slices to the baking sheet and continue to bake for an additional 10 minutes until crispy.
- Remove from the oven and let the dish rest for 5 minutes before serving.
Notes
Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.
