Roasted Brussels Sprouts and Sweet Potatoes Recipe
Delicious Roasted Brussels Sprouts and Sweet Potatoes cooked until perfectly crispy and caramelized on the outside and tender on the inside. Easy to prepare and ready in just over 30 minutes.
Servings: 6 servings
Calories: 217kcal
Ingredients
For the Vegetables
- ½ pound Brussels sprouts - trimmed and halved
- 2 sweet potatoes - diced into small 1-inch cubes
- 1 tablespoon olive oil
- salt + black pepper - to season
- Fresh parsley - to garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the vegetables: Arrange the halved Brussels sprouts and diced sweet potatoes on a large sheet pan lined with parchment paper. Avoid overcrowding.
- Season and roast: Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat evenly. Roast for 20–25 minutes, or until golden brown and tender.
- Make the tahini sauce (optional): While the vegetables roast, whisk together the garlic, tahini, parsley, olive oil, lemon juice, and salt in a medium bowl. Add water gradually until the sauce reaches your desired consistency.
- Serve: Remove the vegetables from the oven. Drizzle with tahini sauce or serve it on the side for dipping. Garnish with extra parsley, salt, and pepper if desired.
Notes
- This recipe is vegan, dairy-free, gluten-free.
- Cut evenly: Chop your Brussels sprouts and sweet potatoes into similar-sized pieces to ensure they roast evenly and finish cooking at the same time.
- Use oil sparingly: A light coating of olive oil is all you need. Using too much can make your veggies soggy, greasy, and overly heavy.
- Different textures are normal: Don’t expect Brussels sprouts to be as soft as sweet potatoes. They’re meant to stay firm with crisp, caramelized edges.
- Line the pan: For easy cleanup, line your baking sheet with foil or parchment paper before roasting.
- Variations: You may also drizzle with balsamic vinegar and/or top with crumbled feta cheese. For a sweeter holiday side dish, drizzle with maple syrup and add toasted pecans. See more suggestions in the full post.
Nutrition
Calories: 217kcal | Carbohydrates: 17g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Sodium: 33mg | Potassium: 455mg | Fiber: 4g | Sugar: 4g | Vitamin A: 8786IU | Vitamin C: 44mg | Calcium: 65mg | Iron: 2mg
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