Description
Roasted Sweet Potatoes and Brussels Sprouts is a delightful side dish that combines the natural sweetness of tender sweet potatoes with the crispy, earthy flavors of roasted Brussels sprouts. This vibrant medley is not only visually appealing but also packed with nutrients, making it a perfect complement to any meal. With minimal ingredients and straightforward preparation, this recipe can effortlessly elevate your dinner table for holiday gatherings, family dinners, or cozy weeknights. In just about 30 minutes, you can enjoy a deliciously satisfying dish that everyone will love, leaving them asking for seconds!
Ingredients
Scale
- 2 medium sweet potatoes (about 500g)
- 500g Brussels sprouts
- 3 tablespoons extra virgin olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and peel the sweet potatoes, then cut them into bite-sized cubes. Trim the ends off the Brussels sprouts and slice them in half.
- In a large bowl, toss the sweet potato cubes and halved Brussels sprouts with olive oil, salt, pepper, and garlic powder until evenly coated.
- Spread the vegetables on a parchment-lined baking sheet in a single layer to ensure even roasting.
- Roast in the preheated oven for 25-30 minutes, flipping halfway through until golden brown and tender.
- Serve warm on a platter for maximum crispiness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 5g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg