Roasted Brussels Sprouts and Sweet Potatoes

Name: Roasted Brussels Sprouts and Sweet Potatoes
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 Servings
Ingredients: 4 cups Brussels sprouts; 1 large sweet potato; 3 tablespoons olive oil; 1 teaspoon garlic powder; ½ teaspoon ground cumin; Pinch allspice; 3/4 teaspoon sea salt; ¼ cup raw pecans; 1/3 cup feta cheese; 1/2 cup balsamic vinegar

User Reviews

4.3

69 reviews

Good

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
4 Servings
Calories
230 kcal
Course
Side Dish
Cuisine
American

Roasted Brussels Sprouts and Sweet Potatoes

Tyler Espinosa

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Roasted Brussels Sprouts and Sweet Potatoes is a marvelous side dish to any main entrée.

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Ingredients

Servings

4 cups Brussels sprouts trimmed and halved
1 large sweet potato chopped into ½-inch chunks
3 tablespoons olive oil
1 teaspoon garlic powder
½ teaspoon ground cumin
Pinch allspice
3/4 teaspoon sea salt to taste
¼ cup raw pecans
1/3 cup feta cheese
1/2 cup balsamic vinegar

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Instructions

Preheat the oven to 400 degrees F.
Add the brussels sprouts, sweet potato, olive oil, garlic powder, cumin, allspice, and sea salt to a small casserole dish (8" x 8" or 9" x 13" will both work!). Toss everything together to coat the veggies.
Place on the center rack of the oven and bake 30 to 45 minutes, stirring once half-way through, or until veggies are golden-brown and cooked through.
In a small saucepan, heat the balsamic vinegar over medium-high and bring to a full boil. Cook at a full (but controlled) boil, stirring frequently, until vinegar is reduced by 1/2 of its original volume, about 5 minutes.
Taste veggies for flavor and add salt to taste. Serve roasted veggies with pecans, feta, and balsamic reduction drizzled on top.