These roasted Brussels sprouts and sweet potatoes are a tasty side dish! The sprouts get crispy while the sweet potatoes turn soft and sweet, making a fantastic combo.
Honestly, who knew veggies could be this exciting? Whenever I make this, my family gobbles them up like they’re candy! Perfect with dinner or just by themselves!
Key Ingredients & Substitutions
Brussels Sprouts: Fresh is best when it comes to Brussels sprouts! Look for bright green, firm sprouts. If they’re not available, you could use chopped green beans for a similar texture.
Sweet Potatoes: I like using orange-fleshed sweet potatoes, they’re sweet and creamy. If you want to try something different, you can swap in butternut squash or even regular potatoes for a different taste.
Olive Oil: Olive oil adds great flavor, but if you’re out, you can use canola or avocado oil. They also have high smoke points, which makes them great for roasting.
Garlic Powder: I prefer garlic powder for even seasoning, but fresh garlic can add a punch! Use 1-2 cloves, minced, but reduce the cooking time a little to avoid burning.
Dried Cranberries: Cranberries add a nice sweetness. If you want to skip them, try raisins or chopped apples for a similar effect. You could also leave them out for a less sweet dish.
How Can I Make Sure My Vegetables Are Crispy?
Getting that perfect crispy texture on Brussels sprouts and sweet potatoes is all about a few simple steps. First, don’t overcrowd the pan, as this causes steaming instead of roasting which can lead to sogginess.
- Spread your veggies out in a single layer. Use two pans if needed.
- Make sure they are well-coated in oil and seasoning. The oil helps to crisp them up in the oven.
- Stir halfway through roasting to ensure even cooking and browning on all sides.
Following these tips will help you achieve that delicious crispy finish!
Roasted Brussels Sprouts and Sweet Potatoes
Ingredients You’ll Need:
For the Vegetables:
- 1 lb Brussels sprouts, trimmed and halved
- 2 medium sweet potatoes, peeled and diced into 1-inch cubes
For the Seasoning:
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika (optional)
- Salt and black pepper, to taste
For Extra Flavor:
- 1/4 cup dried cranberries or cherries (optional for garnish and sweetness)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- Fresh parsley, finely chopped for garnish (optional)
How Much Time Will You Need?
This delicious side dish will take about 10 minutes to prep and around 25-30 minutes to roast, for a total time of approximately 40 minutes. You’ll have a warm, flavorful dish ready to complement any meal!
Step-by-Step Instructions:
1. Preheat Your Oven:
First things first, let’s get your oven ready! Preheat it to 400°F (200°C). This high temperature is key to getting that nice crispy texture on your veggies. Line a large baking sheet or a roasting pan with parchment paper or foil to make cleaning up super easy later.
2. Prepare the Vegetables:
In a large bowl, toss the halved Brussels sprouts and diced sweet potatoes together. Add the olive oil, garlic powder, smoked paprika (if you’re using it), salt, and black pepper. Mix everything well until each piece is nicely coated in the oil and seasoning. This step is crucial for getting flavor all around!
3. Arrange for Roasting:
Spread the coated veggies out in a single layer on your prepared baking sheet or roasting pan. Make sure they have some space between them to allow for proper roasting; too many veggies crowded together will steam instead of roast!
4. Roast until Perfect:
Pop the pan into the oven and roast for about 25-30 minutes. Give them a stir once halfway through cooking to ensure they get nicely browned and crispy all around. You’ll know they’re ready when the Brussels sprouts are golden-brown and the sweet potatoes are tender when you poke them with a fork.
5. Add the Sweet Touch:
With about 5 minutes left of roasting time, sprinkle the dried cranberries over the vegetables. This will warm them up and add a delightful pop of sweetness!
6. Finishing Touches:
Once your veggies are roasted to perfection, take them out of the oven and toss them with the fresh thyme leaves. If you’re using dried thyme, sprinkle that on too. This adds a lovely herby aroma and flavor!
7. Serve and Enjoy:
Transfer your beautiful roasted Brussels sprouts and sweet potatoes to a serving dish. If you want, sprinkle the top with some fresh chopped parsley for a nice touch. Serve warm and enjoy the mix of flavors!
This dish not only looks amazing but also tastes fantastic! The sweetness from the sweet potatoes, the crispy Brussels sprouts, and the hint of tartness from the cranberries makes this a dish you’ll want to make over and over again. Perfect for family dinners, holidays, or just because!
Can I Use Frozen Brussels Sprouts or Sweet Potatoes?
It’s best to use fresh Brussels sprouts and sweet potatoes for this recipe, as frozen varieties can release excess moisture and may not crisp up as nicely. If you must use frozen, roast them from frozen without thawing and increase the cooking time as needed.
Can I Prepare This Dish Ahead of Time?
Yes! You can chop the Brussels sprouts and sweet potatoes a few hours in advance. Just keep them in a sealed container in the refrigerator. For better results, roast them fresh for optimal texture and flavor, but you can reheat leftovers in the oven at 350°F (175°C) until warmed through.
How Should I Store Leftovers?
Place any leftover roasted vegetables in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy them again, simply reheat in the oven to restore their crispiness, or use the microwave for a quicker option.
Can I Customize the Seasonings?
Absolutely! Feel free to experiment with different seasonings based on your preferences. For example, you can add Italian seasoning, cumin, or even a little chili powder for heat. Just keep the olive oil and salt as your base for roasting!