Roasted Brussel Sprouts and Sweet Potatoes
This Roasted Brussel Sprouts and Sweet Potatoes recipe features a combination of tender sweet potatoes and crispy brussel sprouts, which creates a perfect balance of flavors and textures. This recipe is great as a side dish or even as a main course, and is an easy and delicious way to add nutrition to your meals.
Ingredients
- 2 lbs Brussel sprouts
- 2 medium sweet potatoes
- ¼ cup olive oil
- 1 tsp paprika
- ¼ tsp cayenne pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp black pepper
- 1 tsp salt
Instructions
- Gather your ingredients and preheat the oven to 400°F/200°C. Peel the outer leaves and trim the ends from the sprouts. Peel and chop the sweet potatoes into chunks.
- Add the veggies to a large mixing bowl along with all remaining ingredients. Mix well to combine.
- Spread out the coated sprouts and sweet potatoes in a large baking tray and roast for 45 minutes.
Notes
- To ensure the sweet potatoes and brussel sprouts cook evenly, cut them into similar sizes.
- It's best to use fresh vegetables (over frozen vegetables) for optimal flavor and texture. However, if you do use frozen, make sure to thaw them completely and pat them dry before roasting.
- This dish is best served fresh from the oven, but you can do some prep work ahead of time by cutting and seasoning them. Store them in the fridge until you're ready to roast them.
- This recipe is versatile and works well with other vegetables such as carrots, cauliflower, or broccoli.
- Storage Tips - This dish will keep well in an airtight container in the refrigerator for up to 3 days and can be reheated in the oven or microwave.