Roasted Sweet Potato and Brussels Sprouts Side
This simple roasted vegetable dish brings out the best natural sweetness in autumn produce.
easy.enzo81.xyzNovember is the perfect time to turn on the oven and fill the house with the smell of roasting vegetables. This side dish is a favorite in my kitchen because the sweet potatoes and Brussels sprouts caramelize perfectly as they cook together.
My top tip for this recipe is to make sure your vegetables are cut into uniform pieces. This helps them cook at the same rate so you get tender potatoes and crisp sprouts in every single bite.
Ingredients
- 2 large sweet potatoes, peeled and cubed
- 1 pound Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
6Instructions
- 1
Preheat your oven to 400 degrees Fahrenheit.
- 2
Place the cubed sweet potatoes and halved Brussels sprouts onto a large sheet pan.
- 3
Drizzle the olive oil and maple syrup over the vegetables.
- 4
Sprinkle with the salt, pepper, and garlic powder, then toss everything together until well coated.
- 5
Spread the vegetables in a single layer to ensure they roast instead of steam.
- 6
Bake for 25 to 30 minutes, tossing halfway through, until the potatoes are tender and the sprouts have nice browned edges.
Tips
Store any leftovers in an airtight container in the fridge for up to three days. You can easily reheat them in a pan over medium heat to get the crispness back. This dish is excellent served alongside roast chicken or a pork tenderloin.
Made this recipe? Let us know how it went.
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