Roasted Brussels Sprouts and Sweet Potatoes
A healthy and delicious roasted vegetable side dish that combines the sweet creaminess of sweet potatoes with the earthy crunch of Brussels sprouts. Perfect for dinner, holidays, or meal prep.
Ingredients
- 1 pound Brussels sprouts trimmed and halved
- 1 large sweet potato peeled and cubed (1-inch pieces)
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C).
- Toss Brussels sprouts and sweet potatoes with olive oil, thyme, garlic powder, paprika, salt, and pepper.
- Spread vegetables evenly on a baking sheet and roast for 20–25 minutes, flipping halfway through, until tender and golden brown.
- Serve warm as a side or customize with feta, pecans, or balsamic glaze.
Notes
- Size Matters: Cut the vegetables into similar sizes for even cooking.
- Spice It Up: Add a pinch of cayenne pepper for a kick or drizzle with honey for a touch of sweetness.
- Leftover Magic: Roast extra vegetables and use them in salads, wraps, or frittatas.