Roasted Brussels Sprouts Sweet Potatoes Recipe

Looking for a delicious and healthy side dish that's great for the holidays? Look no further than this roasted brussels sprouts sweet potatoes recipe! This dish is easy to make and delightfully tangy with a homemade balsamic glaze - perfect for any occasion. So why wait? Give it a try today!

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This roasted brussel sprouts sweet potatoes recipe is the perfect side dish for your holiday feast! The brussel sprouts and sweet potatoes are roasted to perfection and then drizzled with a balsamic glaze to give them some tangy sweetness. They are then sprinkled with toasted pecans and dried cranberries to add an extra festive touch. This dish is sure to be a hit with your family and friends!

Why You’ll Love This Recipe

Roasted brussel sprouts and sweet potatoes is a healthy and delicious recipe that is sure to please even the pickiest of eaters. This dish is packed with nutrients and is perfect for a quick and easy weeknight meal. Here are four reasons why you will love this recipe:

1. The roasted brussels sprouts and sweet potatoes are packed with nutrients and vitamins that are essential for a healthy diet.
2. This dish is incredibly easy to make - just throw all of the vegetables on a baking tray and you're good to go!
3. The combination of sweet and savory flavors in this dish is simply irresistible.
4. Roasting the brussels sprouts and sweet potatoes brings out their natural sweetness, making this dish even more delicious.

What You’ll Need To Make Roasted Brussel Sprouts Sweet Potatoes

Brussel sprouts: You'll need about two pounds of fresh brussel sprouts for this recipe. Be sure to wash and trim them before roasting.

Sweet potatoes: A 1:1 ratio of brussel sprouts to sweet potatoes works well for this recipe, so you'll need about two pounds of sweet potatoes. Peel and dice the sweet potatoes before roasting.

Red onion: A red onion is optional for this dish, but it does add a nice pop of color and the flavor goes great with the balsamic glaze. Simply dice the onion and roast it along with the other vegetables.

Balsamic vinegar: This is the key ingredient in the balsamic glaze. You'll need about 1 cup of balsamic vinegar for the glaze.

Brown sugar: You'll need ⅓ cup of brown sugar to sweeten the balsamic glaze.

Salt: Salt is used to season the vegetables in this dish.

Pecans: Pecans are optional, but they add a nice crunch to the dish when toasted. You'll need about ⅓ cup of chopped pecans.

Dried cranberries: Dried cranberries are also optional, but they add a nice sweetness and festive touch to the dish. You'll need about ⅓ cup of dried cranberries.

Step-By-Step Instructions

Making this roasted brussel sprouts sweet potatoes recipe is easy! Simply follow these step-by-step instructions and you'll have a delicious and healthy side dish in no time.

Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.

Peel and dice the sweet potatoes and red onion and add them to the baking tray. The sweet potatoes and red onion will need a longer bake time than the brussel sprouts, so bake for 15 minutes before adding the brussel sprouts.

Wash and trim the brussel sprouts. Cut them in half and place them on a baking tray with the sweet potatoes and red onion.

Drizzle the vegetables with olive oil and season with salt. Roast in the oven for 20-25 minutes, or until the vegetables are tender and slightly browned.

While the vegetables are roasting, prepare the balsamic glaze. Add the balsamic vinegar and brown sugar to a small saucepan over medium heat. Bring the mixture to a boil and then reduce the heat to low and simmer for about 20 minutes, or until the mixture has thickened.

Once the vegetables are roasted, drizzle with the balsamic glaze and sprinkle with toasted pecans and dried cranberries. Serve immediately.

Enjoy!

Serving Suggestions And Substitutions

This roasted brussel sprouts sweet potatoes recipe makes a great side dish for any meal. Serve it alongside roasted chicken or fish for a complete meal.

If you don't have sweet potatoes on hand, you can substitute regular potatoes in this recipe.

Red onions can be substituted for white onions or shallots.

The pecans and dried cranberries are both optional, but they add a nice crunch and sweetness to the dish. Feel free to omit them if you prefer.

You can also mix up the flavors for this dish by adding additional herbs or spices. Try rosemary, thyme, or even a pinch of cayenne pepper for a little heat.

If you're looking for more recipe ideas for brussels sprouts or sweet potatoes, I recommend this delicious Honey Butter Roasted Brussels Sprouts recipe or this Ground Turkey & Sweet Potato Hash.

How To Store Leftovers

Leftover roasted brussel sprouts and sweet potatoes can be stored in an airtight container in the fridge for up to 3 days. Reheat leftovers in the oven, on the stovetop, or in the microwave.

This dish can also be frozen for up to 3 months. Simply place leftovers in a freezer-safe container and thaw in the fridge when you're ready to eat.

Whether you're looking for a healthy side dish or a festive holiday recipe, this roasted brussel sprouts sweet potatoes recipe is sure to be a hit.

Frequently Asked Questions

Tools And Equipment For This Recipe

8-Inch Kitchen Knife: You’ll need a sharp knife for cutting the sweet potatoes and brussel sprouts into even pieces. This 8-inch kitchen knife by Paudin is a great choice.

Nordic Ware Commercial Baker's Half Sheet: This half sheet pan is the perfect size for roasting the sweet potatoes and brussel sprouts. It's also great for baking cookies, cakes, and other desserts.

Stainless Steel Measuring Cups And Spoons: You’ll need these measuring cups and spoons for measuring out the ingredients. I like this set because it includes everything you need and it’s dishwasher safe.

📖 Recipe