Welcome to our tasty recipe for Roasted Sweet Potatoes and Brussel Sprouts! This dish is not only easy to make but full of flavor and healthy stuff, too. It’s perfect for any meal or even your holiday table. So, let’s start cooking!

Key Takeaways:

• Roasted Sweet Potatoes and Brussel Sprouts is a delicious and healthy veggie side dish.
• This easy sheet pan recipe is perfect for a simple dinner idea or as part of a holiday feast.
• The combination of roasted sweet potatoes and brussel sprouts creates savory and satisfying flavors.
• This vegetarian recipe is gluten-free and packed with nutrients.
• With just a few simple ingredients, you can create a flavorful and nutritious dish that everyone will love.

The Perfect Pairing of Roasted Sweet Potatoes and Brussels Sprouts

Roasting sweet potatoes with Brussels sprouts is a great idea. The two taste amazing together. They are also full of nutrients. This recipe is perfect for any dinner or a simple meal at home.

Roasting brings out their flavors and makes them crispy. Each bite is a mix of tender, crunchy, and delicious.

This duo is not just tasty but also good for you. Sweet potatoes and Brussels sprouts are full of vitamins. They are a healthy side dish for any meal.

Making this dish is easy. Just mix the vegetables with olive oil, salt, and pepper. Then, roast them until they’re just right. You’ll get a tasty veggie mix for your meals.

“Roasted sweet potatoes and Brussels sprouts blend sweet and earthy tastes. It’s a delicious mix on your plate.”

This recipe is good for vegetarians or anyone wanting more veggies in their meals. It’s great as a side or in salads or wraps. Feel free to add your own spices to make it unique.

The Nutritional Benefits of Roasted Sweet Potatoes and Brussels Sprouts

Sweet potatoes and Brussels sprouts are tasty and healthy. Sweet potatoes have vitamins A and C for your immune system and skin. They also have fiber to keep you full.

Brussels sprouts are full of important nutrients too. Vitamin K for bones, vitamin C for skin, and fiber for digestion. Together, they make a dish that’s tasty and good for you.

They make a side dish that’s low in calories but high in taste. Adding this veggie pair to your meals makes them more enjoyable and healthy.

Source: USDA

As the USDA shows, these vegetables are rich in vitamins and fiber. Eating them is good for your health and can balance your diet.

How to Choose the Best Brussels Sprouts and Sweet Potatoes

Picking the right Brussels sprouts and sweet potatoes is key for a tasty roasted veggie dish. Here are some tips to help you choose the best ones:

Brussels Sprouts:

1. Look for vibrant green sprouts with intact leaves and a dry, healthy stem. Avoid sprouts with yellow or wrinkled leaves.
2. The ends of the sprouts should be dry, not moldy. Check for any signs of mold or decay.

Sweet Potatoes:

1. Choose medium-sized sweet potatoes with firm, smooth skin. The Jewel and Red Garnet varieties work best for this recipe.
2. Make sure the sweet potatoes are free from cuts or cracks. This ensures even cooking and prevents them from becoming mushy.

It’s important to wash both Brussels sprouts and sweet potatoes well before cooking. This gets rid of dirt and germs. Once they’re clean and ready, you can make a delicious roasted vegetable dish.

The Simple Steps to Roasting Sweet Potatoes and Brussels Sprouts

Roasting sweet potatoes and Brussels sprouts is simple and tasty. It’s a great way to make veggies that are good for you. This easy recipe is perfect for a vegetarian meal or as a side dish. Here’s how to make a great dish of roasted vegetables:

1. Preheat the oven to 400 degrees F (204 degrees C).
2. Cut the sweet potatoes into cubes and halve the Brussels sprouts.
3. In a 9×13 baking dish, toss the vegetables with olive oil, minced garlic, lemon juice, salt, and pepper.
4. Spread the vegetables out in a single layer on the baking dish.
5. Roast the vegetables in the preheated oven for 20 minutes.
6. After 20 minutes, mix the vegetables around for even cooking.
7. Continue roasting for another 20-25 minutes until the sweet potatoes and Brussels sprouts are fork-tender and golden brown.
8. In a separate bowl, mix together olive oil, lemon juice, vegan Parmesan, agave, Dijon mustard, salt, and pepper to create a delicious dressing.
9. Pour the dressing over the roasted vegetables and mix well to evenly coat.
10. Top with fresh parsley, toasted pecans, and juicy pomegranate seeds for added flavor and texture.
11. Garnish with fresh thyme sprigs for a final touch of freshness.
12. Serve the roasted sweet potatoes and Brussels sprouts immediately for maximum enjoyment.

Following these easy steps, you’ll create a delicious dish. The sweet potatoes get caramelized, pairing well with the Brussels sprouts. This recipe is great for dinner or as a side. It’s healthy, tasty, and sure to please everyone.

Tips and Substitutions for Roasted Sweet Potatoes and Brussels Sprouts

Try these tips and changes when you make this dish:

Tips for the Recipe

• Wash the veggies well to remove dirt or germs before you start.
• You can peel the sweet potatoes if you like, but it’s optional.
• Leaving the bottom stem on Brussels sprouts is okay, but they might need more time to cook.
• You don’t have to boil the veggies first. The oven will cook them well.
• To get them crispy, spread the veggies out on the pan. Don’t let them pile up.

Substitutions

Want to change the recipe up? Here’s how:

Try other veggies like cauliflower or broccoli instead of Brussels sprouts.

Add herbs like thyme or spices like smoked paprika for extra taste.

Use regular potatoes instead of sweet potatoes for a twist.

If you don’t like Brussels sprouts, use carrots or parsnips instead.

Make a dish that’s tasty and healthy, just the way you like it. Feel free to mix things up!

How to Store and Reheat Leftovers

Store leftovers in the fridge in a sealed container for up to 5 days. To warm them up, you have two choices:

1. Wrap the dish in foil and heat it in the oven at 350°F (177°C) for 20 minutes.
2. Or, microwave them for 1-2 minutes. Stir them halfway to heat evenly.

Enjoy the leftovers as a side, or add them to salads or wraps. They’ll taste great for days.

With these tips and ideas, you’re ready to make and enjoy this delicious roasted veggie dish!

The Nutritional Benefits of Roasted Sweet Potatoes and Brussels Sprouts

Roasted sweet potatoes and Brussels sprouts taste great and are healthy. They’re low in calories and full of nutrients that help you stay well. Eating these veggies is good for your health.

Beneficial Fiber and Antioxidants

Sweet potatoes have a lot of dietary fiber. This fiber helps with digestion and keeps you feeling full. They’re rich in antioxidants like beta carotene, which makes them orange.

Beta carotene turns into vitamin A in our bodies. It’s important for seeing well and having a strong immune system.

“Sweet potatoes are vibrant and versatile, packing a powerful nutritional punch in every bite.”

Brussels sprouts are also high in fiber, aiding digestion and might help in managing weight. They have antioxidants that protect cells from damage caused by free radicals.

Essential Vitamins and Potassium

Sweet potatoes give you plenty of vitamin C, which helps your immune system, makes collagen, and helps absorb iron. They’re also a good source of potassium, important for heart health and maintaining normal blood pressure.

Brussels sprouts are full of vitamin K, important for blood clotting and bone strength. They also have vitamin C, boosting immunity and aiding in iron absorption from foods. They’re great for vegetarians and vegans.

Powerhouse of Nutrition

Roasted sweet potatoes and Brussels sprouts are a powerhouse of nutrition. They give you fiber, antioxidants, vitamins, and minerals. They’re great for digestion, boosting your immune system, or just staying healthy.

Make-Ahead and Reheating Tips for Roasted Sweet Potatoes and Brussels Sprouts

Getting meals ready in advance can save a lot of time, especially during busy evenings or holidays. Roasted sweet potatoes and Brussels sprouts are perfect for making ahead. You can easily reheat them when you’re ready to eat.

To get the best taste and freshness, here are some tips to follow:

1. Storage:

Let the sweet potatoes and Brussels sprouts cool down after roasting. Put them in an airtight container and keep in the fridge for up to 5 days. This keeps your side dish tasty and healthy for any meal.

2. Reheating in the Oven:

For oven reheating, here’s what to do:

1. Heat your oven to 350°F (177°C).
2. Put the cold roasted vegetables in a baking dish.
3. Cover with foil to keep them from drying out.
4. Warm them in the oven for about 20 minutes, or until they’re hot all the way through.

3. Microwaving:

If you need a faster option, try the microwave:

1. Move the veggies into a microwave-safe dish.
2. Cover it with a lid or plastic wrap made for microwaves.
3. Microwave on high for 1-2 minutes, or until they’re as hot as you like.

Whether using the oven or microwave, check the veggies’ temperature to make sure they’re properly heated before you serve them.

You can also eat the roasted sweet potatoes and Brussels sprouts cold. Or, mix them into salads or wraps. They’re flexible enough to spice up many recipes. This means you can enjoy different, tasty meals with little extra work.

By following the tips above, you’ll keep the great taste and texture of your roasted veggies. This guarantees a yummy meal whenever you eat it.

So, feel free to make this sheet pan recipe one of your favorite choices. It’s great for tasty roasted veggies, a veggie option, or a simple dinner idea.

Image: Oven roasted veggies

Roasted Sweet Potatoes and Brussels Sprouts – A Versatile Dish

Roasted sweet potatoes and Brussels sprouts can make both a tasty side or a main dish. You’ll love the mix of flavors. They fit any meal perfectly.

This dish goes well with a lot of different foods. Meat lovers can pair it with chicken or steak. Vegetarians can add tofu or a veggie burger. For those who prefer seafood, try it with baked fish or scallops.

You can include these veggies in many meals. Try adding them to a salad, or wrap them in a tortilla. You can also put them over grains like quinoa or rice. They make any meal better.

Feel free to try new flavors with these veggies. Add smoked paprika, balsamic glaze, or feta cheese. Have fun and make the dish your own.

Enjoying roasted sweet potatoes and Brussels sprouts is a delight. They’re healthy, tasty, and fit any meal. Try making them part of your cooking routine for their great taste and versatility.

Try This Recipe:

1. Preheat the oven to 400°F (204°C).
2. Cut sweet potatoes into cubes and halve Brussels sprouts.
3. In a baking dish, toss the vegetables with olive oil, minced garlic, salt, and pepper.
4. Roast for 20 minutes, then mix the vegetables around and continue roasting for another 20-25 minutes until fork-tender and golden brown.
5. In a separate bowl, mix together olive oil, lemon juice, salt, and pepper.
6. Pour the mixture over the roasted vegetables and mix well.
7. Garnish with fresh herbs, nuts, or seeds of your choice.
8. Serve and enjoy!

Other Delicious Thanksgiving Side Dishes

Roasted sweet potatoes and Brussels sprouts are great for Thanksgiving. But there’s a wide variety of other tasty side dishes you could add to your holiday meal. Including different flavors and textures makes the meal memorable. Here are some popular choices:

1. Mashed Potatoes: Everyone loves creamy, buttery mashed potatoes. They are a Thanksgiving classic. They go well with roasted meats. You can add gravy, herbs, or cheese for extra flavor.
2. Cranberry Sauce: Homemade cranberry sauce brings a tangy sweetness. It offers a fresh contrast to rich dishes. You can make it simple or spice it up with orange zest or cinnamon.
3. Green Bean Casserole: This dish has tender green beans, creamy mushroom sauce, and crispy onions. It’s a favorite that adds nostalgia to your meal.
4. Stuffing: The choice is yours between bread stuffing, cornbread, or wild rice. This savory side is full of herbs and seasonings. It pairs well with roasted meats.
5. Roasted Vegetables: A mix of colorful veggies like carrots and squash adds vibrancy to your table. Season them and roast until they’re tender and caramelized.

These side dishes will make your Thanksgiving feast even better. They bring a mix of flavors and textures that everyone will enjoy. Feel free to personalize these recipes. Add your favorite herbs, seasonings, or toppings.

Roasted Sweet Potatoes and Brussels Sprouts Recipe Variations

The classic roasted sweet potatoes and Brussels sprouts recipe tastes great on its own. But, you can mix it up with some fun variations. Here are a few suggestions:

• Add sliced red onions for an extra flavor boost.
• Drizzle honey and balsamic glaze over the veggies before roasting.
• Sprinkle crumbled goat cheese or blue cheese on the roasted veggies for a creamy twist.
• Toss in dried herbs like rosemary or thyme for more aroma.
• Add a kick of spice with red pepper flakes or sriracha sauce.

Don’t hesitate to get creative and adjust the recipe to suit your tastes.

Try these Recipe Variations

Conclusion

Roasted sweet potatoes and Brussels sprouts are great as a veggie side dish. They work well for holiday meals or simple dinners. Caramelized sweet potatoes mix with earthy Brussels sprouts for a tasty treat.

These oven-roasted veggies are not only delicious but healthy too. Sweet potatoes bring fiber, antioxidants, and vitamins. Brussels sprouts offer lots of vitamin C and K. This makes a great vegetarian dish that’s both good and good for you.

They’re easy to prepare and fit into many meals. Why not try this tasty veggie side dish? It’s healthy, easy, and adds flavor to any meal. Enjoy the rich tastes of roasted sweet potatoes and Brussels sprouts with every bite!

Source Links

• https://www.joyousapron.com/roasted-brussels-sprouts-and-sweet-potatoes/
• https://oohlalaitsvegan.com/roasted-sweet-potatoes-and-brussel-sprouts/
• https://www.giangiskitchen.com/sweet-potatoes-brussel-sprouts-cranberries/