Roasted Brussels Sprouts and Sweet Potatoes
This dish brings together crispy Brussels sprouts and tender, caramelized sweet potatoes, creating a warm and flavorful meal. Perfect for a healthy side dish or a light main course, this recipe is both easy to make and packed with nutrients. With minimal ingredients and a simple preparation, it’s ideal for any occasion.
Servings: 4 servings
Calories: 150kcal
Equipment
- Baking sheet
- Parchment paper
- Knife
- Cutting Board
- Mixing Bowl
- Tongs (Optional)
Ingredients
- 2 cups Brussels sprouts
- 2 medium Sweet potatoes
- 1 table spoon Olive oil
- 1 tea spoon Salt
- 1 tea spoon Black pepper
- 1 tea spoon Garlic powder
- 1 tea spoon Paprika
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare the vegetables: Trim and halve the Brussels sprouts, and peel and cube the sweet potatoes.
- Toss in olive oil and seasoning: In a large mixing bowl, toss the Brussels sprouts and sweet potatoes with olive oil, salt, pepper, garlic powder, and paprika until evenly coated.
- Spread the vegetables: Arrange the Brussels sprouts and sweet potatoes in a single layer on the prepared baking sheet.
- Roast: Place the sheet in the preheated oven and roast for 25-30 minutes, flipping halfway through, until the Brussels sprouts are crispy and the sweet potatoes are tender.
- Serve: Once done, remove from the oven and serve hot.
Notes
- Feel free to add other seasonings such as thyme, rosemary, or cayenne pepper for extra flavor.
- For a crispy finish, you can broil the vegetables for the last 2 minutes of cooking.
- Make sure to flip the vegetables halfway through to ensure even cooking.