Description
A flavorful and colorful dish featuring roasted Brussels sprouts and sweet potatoes, perfect for any meal.
Ingredients
- 1.5 lbs Brussels sprouts, fresh, trimmed, and halved
- 2 medium sweet potatoes, peeled and cubed into 1-inch pieces
- 3 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon freshly ground black pepper (or to taste)
- Optional: 1-2 tablespoons maple syrup or balsamic glaze for drizzling
- Optional: Toasted nuts or seeds for garnishing (e.g., pecans, walnuts, or pumpkin seeds)
Instructions
- Preheat your oven to 400°F (200°C).
- Wash the Brussels sprouts under cold water, trim their ends, and remove any yellow leaves. Cut them in half lengthwise, or quarter if they are large for even cooking.
- Peel and chop the sweet potatoes into uniform 1-inch cubes.
- In a large bowl, toss the Brussels sprouts and sweet potatoes with olive oil until well coated.
- Sprinkle in the garlic powder, onion powder, smoked paprika, salt, and black pepper, tossing until combined.
- Spread the vegetables in a single layer on a parchment-lined baking sheet, avoiding overcrowding.
- Roast for 25-35 minutes, flipping halfway through for even cooking.
- Check for doneness by inserting a fork into a Brussels sprout and sweet potato cube.
- Optionally, drizzle with maple syrup or balsamic glaze and sprinkle with toasted nuts or seeds before serving.
- Serve immediately and enjoy!
Notes
Use fresh ingredients for the best flavor. This dish pairs well with grilled chicken or can be served as a vegetarian main.
