Roasted Brussels Sprouts Sweet Potatoes
Introduction
Roasted Brussels Sprouts and Sweet Potatoes
Roasted Brussels Sprouts and Sweet Potatoes is a delightful recipe that strikes the perfect balance between savory and sweet. This dish provides a wonderful combination of textures and flavors, creating a satisfying meal or side dish that’s easy to make and delicious to eat. It’s a healthy and comforting option that’s perfect for any season. Keep reading to discover the simple ingredients, prep time, cook instructions, and serving suggestions.
Detailed Ingredients with Measures
Simple Ingredients for a Flavorful Dish
1. Brussels sprouts – 2 cups, halved
2. Sweet potatoes – 2 large, peeled and diced
3. Olive oil – 2 tablespoons
4. Garlic powder – 1 teaspoon
5. Salt – ½ teaspoon
6. Black pepper – ¼ teaspoon
7. Smoked paprika – 1 teaspoon (optional for a smoky flavor)
8. Honey or maple syrup – 1 tablespoon (optional for extra sweetness)
Prep Time
Getting Ready for a Delicious Dish
The preparation for this roasted recipe is incredibly simple and straightforward. Spend around 10 minutes washing and cutting the Brussels sprouts in half while dicing sweet potatoes into bite-sized pieces. Don’t forget to preheat your oven to ensure an even and well-cooked dish.
Cook Time, Total Time, Yield
From Cooking to Serving
Once the prep work is done, it’s time to roast the vegetables! The cook time is approximately 25-30 minutes in an oven preheated to 400°F. Stirring halfway through guarantees evenly roasted veggies with a golden-brown finish.
Total time for this recipe, including both preparation and cooking, comes to just 35-40 minutes.
This dish yields about 4 servings, making it ideal for a small family meal or for leftovers to enjoy the next day. Serve hot with your preferred main course or add it to a grain bowl for a delicious and healthy complete meal.
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Detailed Directions and Instructions
Step 1: Preheat Your Oven
Preheat your oven to 425°F (220°C) to get it ready for roasting the vegetables.
Step 2: Prepare the Brussels Sprouts
Trim the ends of the Brussels sprouts and remove any yellow or damaged outer leaves. Slice each Brussels sprout in half from top to bottom.
Step 3: Prepare the Sweet Potatoes
Peel the sweet potatoes, then cut them into small cubes of about 1-inch size to ensure even roasting.
Step 4: Toss Vegetables with Seasonings
In a large bowl, combine the halved Brussels sprouts and cubed sweet potatoes. Drizzle with olive oil and sprinkle with salt, pepper, and any desired seasonings or herbs. Toss until the vegetables are evenly coated.
Step 5: Arrange on Baking Sheet
Spread the seasoned vegetables evenly on a large baking sheet. Make sure they are in a single layer to promote even roasting. Avoid crowding the pan.
Step 6: Roast in the Oven
Place the baking sheet in the preheated oven and roast for 20-25 minutes. Remove the tray from the oven, toss the vegetables to ensure even cooking, then return the tray to the oven.
Step 7: Final Roasting
Continue roasting for an additional 15-20 minutes, or until the Brussels sprouts are crispy and slightly caramelized, and the sweet potatoes are tender and golden brown at the edges.
Step 8: Serve Warm
Remove the roasted vegetables from the oven and transfer them to a serving dish. Serve fresh and warm as a side dish or add them to your desired recipe.
Notes
Note 1: Adjust Seasonings
Feel free to adjust the seasonings to your preference. Popular additions include paprika, garlic powder, or a touch of cayenne for spice.
Note 2: Use Parchment Paper
For easier cleanup, line your baking sheet with parchment paper before arranging the vegetables.
Note 3: Check for Doneness
Check the vegetables during the roasting process to ensure they don’t burn. Smaller pieces may cook faster.
Note 4: Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or skillet for best texture.
Note 5: Add Extra Flavor
For an extra layer of flavor, consider drizzling a little balsamic glaze or honey over the roasted vegetables just before serving.
Note 6: Optional Mix-Ins
You can add other vegetables like carrots, parsnips, or onions to this recipe for variety. Make sure to cut them into similar-sized pieces for even roasting.
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Cook techniques
How to prepare the brussels sprouts and sweet potatoes
Start by washing and trimming the brussels sprouts. Cut them in half lengthwise. Peel the sweet potatoes and chop them into small, evenly-sized cubes to ensure even cooking.
Proper seasoning techniques
Toss the vegetables in olive oil, salt, pepper, and any desired spices to enhance the flavor profile. Make sure all pieces are evenly coated for consistent seasoning throughout.
Roasting for perfect texture
Spread the seasoned vegetables on a lined baking sheet in a single layer. This ensures proper air circulation and even roasting, which prevents steaming and promotes caramelization.
Timing and temperature for roasting
Roast the vegetables in a preheated oven at 425°F (220°C) for 25-30 minutes. Flip the vegetables halfway through to achieve even browning and cook them to tender perfection.
FAQ
Can I use other vegetables in this recipe?
Yes, you can add or substitute vegetables such as carrots, parsnips, or butternut squash for additional variety. Just ensure they are cut into similar sizes to allow for even cooking.
How do I store leftovers?
Allow the roasted vegetables to cool completely, then store them in an airtight container in the refrigerator. They will stay fresh for up to 3-4 days.
Can I make this dish in advance?
Yes, you can prepare the vegetables and season them ahead of time. Store them in the refrigerator and roast them just before serving for the best results.
Can I add protein to this dish?
Absolutely. You can add roasted chickpeas, cooked bacon, or even pan-seared chicken to make the dish more filling.
What spices pair well with this recipe?
Spices such as garlic powder, paprika, cumin, or cayenne pepper work wonderfully with roasted brussels sprouts and sweet potatoes for added flavor depth.
Conclusion
Roasted Brussels sprouts and sweet potatoes combine the perfect blend of sweetness and crispiness, making them a fantastic side dish for any meal. Their ease of preparation and delightful flavor make this recipe a go-to option for both everyday dinners and holiday feasts. Add these roasted vegetables to your menu to enjoy a nutritious yet satisfying dish that everyone will love.
More recipes suggestions and combination
Roasted Carrots and Parsnips
Pair roasted carrots and parsnips for a similar combination of sweet and earthy flavors. These vegetables caramelize beautifully in the oven, making them a great complement to your main dish.
Garlic-Roasted Cauliflower
For a savory variation, garlic-roasted cauliflower offers a tasty and aromatic addition. This dish pairs well with roasted Brussels sprouts and sweet potatoes.
Honey-Glazed Butternut Squash and Pecans
Balance the roasted vegetable flavors with a touch of sweetness by adding honey-glazed butternut squash and pecans. This combination brings out deeper, complex flavors for your meal.
Sautéed Spinach and Mushrooms
For a leafy and earthy alternative, try sautéing spinach and mushrooms. This side dish adds balance and freshness to your plate.
Maple Balsamic Glazed Vegetables
Elevate your meals with a maple balsamic glaze over a mix of roasted vegetables such as Brussels sprouts, carrots, and sweet potatoes. This adds tangy and sweet undertones to your dish.
Herbed Quinoa Salad
Serve the roasted vegetables alongside a light and refreshing herbed quinoa salad for a complete and satisfying meal combination.
Stuffed Portobello Mushrooms
Garnish stuffed Portobello mushrooms with roasted Brussels sprouts and sweet potatoes for a hearty and flavorful vegetarian dish.
