Oven Roasted Sweet Potatoes and Roasted Brussels Sprouts Recipe
User Reviews
4.8
Oven Roasted Sweet Potatoes and Roasted Brussels Sprouts Recipe
Description
In "Oven Roasted Sweet Potatoes and Roasted Brussels Sprouts Recipe," trimmed Brussels sprouts and peeled, chopped sweet potato are combined with smashed garlic cloves, olive oil, cumin, garlic salt, salt, and freshly ground black pepper. The vegetables are spread on a greased sheet pan and roasted at 400°F for 40-45 minutes until golden and easily pierced with a fork.
The roasting process caramelizes the natural sugars in the vegetables, creating a slightly crisp exterior while keeping the insides tender. The addition of cumin adds a warm, slightly spicy note, while the smashed garlic adds aromatic depth.
After roasting, the vegetables are tossed with red wine vinegar, contributing a subtle tang that balances the richness of the olive oil and the sweetness of the potatoes. Fresh thyme garnish adds a herbaceous finish. This side dish pairs well with a variety of proteins or can be served as a vegetarian main.
For reheating, the recipe advises storing cooked vegetables without the vinegar and roasting them briefly to reheat, then adding vinegar just before serving. This preserves flavor and texture during storage and reheating.
Ingredients
- 1 pound Brussels sprouts trimmed
- 1 large sweet potato 1 pound
- 2 cloves garlic smashed
- 1/3 cup olive oil
- 1 teaspoon cumin
- 1/4 teaspoon garlic salt
- 1 teaspoon salt
- black pepper to taste
- 1 tablespoon red wine vinegar
- thyme fresh, to garnish
Instructions
- Preheat your oven to 400 degrees F.
- Trim your Brussels by cutting off the little brown end. If there are any yellow leaves, pull them off. Cut any large ones in half. Add to a large bowl.
- Peel your sweet potato and chop into 1-2 inch pieces. Add to the large bowl.
- Smash 2 cloves of garlic and add it to the bowl.
- Pour 1/3 cup olive oil over the vegetables.
- Add cumin, garlic salt, salt, and pepper to taste. Stir to coat.
- (Line a large sheet pan with foil if you want super easy cleanup)
- Drizzle a little olive oil onto the sheet pan and rub it all over the pan (or foil) with your hand. Or you could spray it really well with nonstick spray.
- Pour the veggies onto the pan.
- Roast at 400 for about 40-45 minutes. The veggies are done when they are brown and a fork slides into them easily.
- Place the veggies in a serving bowl and toss with 1-2 tablespoons red wine vinegar to taste. Garnish with fresh thyme if you want. Eat hot!
Notes
- The garlic is included primarily for flavor and may be eaten or left alongside the vegetables.
- To reheat leftovers, store without the red wine vinegar and roast again at 400°F for 5-10 minutes until heated through, then add vinegar before serving.
- The recipe recommends lining the roasting pan with foil for easier cleanup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 191 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 191kcal | 10% |
| Carbohydrates | 19g | 6% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Potassium | 496mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 8614IU | 172% |
| Vitamin C | 66mg | 73% |
| Calcium | 54mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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