Roasted Sweet Potatoes Brussel Sprouts
This delicious combo of Sweet Potatoes and Brussels Sprouts is roasted together with seasonings and olive oil until tender and slightly crispy. This easy side dish is perfect for Thanksgiving or really any holiday meal!
Servings: 6 servings
Ingredients
- 4 medium-large sweet potatoes peeled, chopped into bite-sized cubes
- 1 pound Brussel sprouts trimmed and halved
- 2 tablespoons extra-virgin olive oil
- Kosher salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
Instructions
- Preheat the oven to 400°F.
- Place your prepared 4 medium-large sweet potatoes and 1 pound Brussel sprouts on a large paper-lined sheet pan.
- Drizzle with the 2 tablespoons extra-virgin olive oil and sprinkle with Kosher salt and pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder and 1 teaspoon Italian seasoning. Toss to coat, then arrange in a single layer.
- Bake for 25-30 minutes, just until fork tender.
Notes
Storage and Make Ahead:
- To store: Allow leftovers to cool and store in an airtight container for up to 3 days.
- To reheat: Microwave the veggies on a microwave-safe plate for 1-2 minutes until piping hot. Alternatively, place on a lined tray and warm in a 350°F oven for 5-10 minutes.
- Make ahead: Prep the veggies and toss with the seasonings and olive oil in an airtight container. Refrigerate for up to 3 days before tipping out onto a lined sheet pan and roasting as usual.
Variations and Tips:
- Use a large enough roasting pan to make sure that the vegetables aren't crowded. This will give you the crispiest roasted vegetables.
- Cut the sweet potatoes into pieces no larger than 1/2-inch so that they cook at the same rate as the Brussels sprouts.
- Only trim the very end of the base of each Brussels sprout off. If you cut too much off the base, the leaves will separate.
- For even browning, toss the veggies halfway through the cook time.
- Make a salad with the roasted veggies by dressing them with balsamic vinegar and tossing in toasted pecans, crumbled feta cheese and dried cranberries.
- Before serving, add a squeeze of lemon juice and a shower of shredded Parmesan cheese to the roasted veggies.
Nutrition
Calories: 207kcal | Carbohydrates: 38g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 490mg | Potassium: 815mg | Fiber: 8g | Sugar: 8g | Vitamin A: 21951IU | Vitamin C: 68mg | Calcium: 84mg | Iron: 2mg