Can I use frozen Brussels sprouts and sweet potatoes for this recipe?

While fresh vegetables yield the best results, you can use frozen Brussels sprouts and sweet potatoes if necessary. However, frozen vegetables tend to release more moisture, so be sure to thaw and pat them dry before roasting to avoid a soggy texture. Keep in mind that the final dish may be less crispy than when using fresh produce.

How do I make Brussels sprouts less bitter?

The key to reducing bitterness in Brussels sprouts is roasting them at high heat, which caramelizes the outer layers, transforming their flavor. Be sure to trim off the tough ends and any yellowed leaves, as these can contribute to the bitterness. For an extra balance, you can drizzle the roasted sprouts with maple syrup or balsamic glaze to add sweetness and complexity.

Can I add other vegetables to this recipe?

Yes, this recipe is highly adaptable! Feel free to add other vegetables like carrots, parsnips, or butternut squash. Just be sure to cut them into similar-sized pieces to ensure even cooking. The addition of other root vegetables can enhance the flavor and texture, making this dish even more customizable to your taste.

Roasted Brussels Sprouts and Sweet Potatoes

Name: Roasted Brussels Sprouts and Sweet Potatoes
Prep time: 20 min
Cook time: PT-489283H35M35S
Total time: PT-489283H35M35S
Cuisine: American
Ingredients: 1.5 lbs Brussels sprouts, trimmed and halved; 2 medium sweet potatoes, peeled and cubed; 3 tbsp olive oil; 1 tsp garlic powder; 1 tsp onion powder; 1/2 tsp smoked paprika; 1 tsp salt (or to taste); 1/2 tsp freshly ground black pepper; Optional: 1-2 tbsp maple syrup or balsamic glaze for drizzling; Optional: Toasted nuts or seeds (such as pecans, walnuts, or pumpkin seeds) for garnish

Description

Roasted Brussels Sprouts and Sweet Potatoes is a flavorful, easy-to-make side dish that combines the crispiness of Brussels sprouts with the natural sweetness of roasted sweet potatoes. This dish is perfect for any occasion, offering a healthy and satisfying addition to your meal.

Ingredients

Scale

1.5 lbs Brussels sprouts, trimmed and halved
2 medium sweet potatoes, peeled and cubed
3 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1/2 tsp smoked paprika
1 tsp salt (or to taste)
1/2 tsp freshly ground black pepper
Optional: 1-2 tbsp maple syrup or balsamic glaze for drizzling
Optional: Toasted nuts or seeds (such as pecans, walnuts, or pumpkin seeds) for garnish

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Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Wash and trim the Brussels sprouts, removing any tough outer leaves, and cut them in half. Peel and cube the sweet potatoes into 1-inch pieces.
In a large bowl, combine the Brussels sprouts and sweet potatoes. Drizzle with olive oil and toss to coat evenly.
Add the garlic powder, onion powder, smoked paprika, salt, and pepper to the vegetables. Toss to ensure the seasonings are well distributed.
Spread the seasoned vegetables in a single layer on the prepared baking sheet, avoiding overcrowding.
Roast in the preheated oven for 25–35 minutes, flipping halfway through, until the vegetables are tender and caramelized.
Check the vegetables for doneness by piercing them with a fork; they should be tender but not mushy. Continue roasting for an additional 5-10 minutes if necessary.
Optional: Drizzle with maple syrup or balsamic glaze after roasting for added flavor. Garnish with toasted nuts or seeds for extra crunch.
Serve immediately while hot and crispy.

Notes

Ensure the vegetables are cut into even pieces to ensure uniform cooking.
If you like your Brussels sprouts extra crispy, you can spread them out further on the baking sheet.
You can add other vegetables like carrots or parsnips for variety.
For a vegan version, this recipe is naturally plant-based as written.

Prep Time: 20 minutes
Cook Time: 25-35 minutes
Category: Side Dish
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 180-220 kcal
Sugar: 6g
Sodium: 400 mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 6-8g
Protein: 3g
Cholesterol: 0mg