Roasted Sweet Potatoes and Brussels Sprouts
A warm and comforting dish featuring tender sweet potatoes and crispy Brussels sprouts drizzled with balsamic glaze, perfect for any occasion.
Ingredients
Vegetables
- 2 pounds sweet potatoes, peeled and cubed
- 1 pound Brussels sprouts, trimmed and halved
Oils and Seasonings
- 3 tablespoons olive oil divided
- 1 teaspoon salt adjust to taste
- 0.5 teaspoon black pepper adjust to taste
- 0.25 cup balsamic glaze thick and glossy
Instructions
Preparation
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, toss the cubed sweet potatoes with 1.5 tablespoons of olive oil, a pinch of salt, and half of the black pepper until evenly coated.
- Add the halved Brussels sprouts to the same bowl, drizzle with the remaining 1.5 tablespoons of olive oil, sprinkle with the rest of the salt and pepper, and toss to coat.
- Spread the sweet potatoes and Brussels sprouts in a single layer on the prepared baking sheet, ensuring they aren’t overlapping.
Roasting
- Roast in the oven for about 25-30 minutes, until the sweet potatoes are tender and caramelized, and the Brussels sprouts are crispy around the edges.
- Shake the pan halfway through to promote even browning.
Serving
- Remove the baking sheet from the oven and transfer the vegetables to a serving dish, letting them cool slightly.
- Drizzle the balsamic glaze generously over the warm roasted vegetables.
- Gently toss the vegetables to coat them with the glaze and serve immediately.
Notes
Cut the sweet potatoes and Brussels sprouts into even pieces for uniform cooking. You can add garlic powder or herbs for extra flavor.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 33gProtein: 3gFat: 7gSaturated Fat: 1gSodium: 250mgFiber: 6gSugar: 5g
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