Description
This Oven Roasted Sweet Potatoes and Roasted Brussels Sprouts recipe is a simple, flavorful side dish perfect for any occasion. Roasting brings out the natural sweetness of the sweet potatoes and the rich, savory flavors of the Brussels sprouts, enhanced with aromatic garlic, cumin, and a splash of red wine vinegar for a tangy finish. It’s an easy-to-make, healthy vegetable medley that pairs well with a variety of main courses.
Ingredients
Scale
Vegetables
- 1 pound Brussels sprouts, trimmed
- 1 large sweet potato (about 1 pound), peeled and chopped into 1-2 inch pieces
- 2 cloves garlic, smashed
Seasonings and Oils
- 1/3 cup olive oil
- 1 teaspoon cumin
- 1/4 teaspoon garlic salt
- 1 teaspoon salt
- Pepper, to taste
- 1 tablespoon red wine vinegar (plus extra 1-2 tablespoons for tossing)
- Fresh thyme, for garnish
Instructions
- Preheat the oven: Set your oven to 400°F (204°C) to prepare it for roasting the vegetables.
- Prepare Brussels sprouts: Trim the Brussels sprouts by cutting off the brown ends and removing any yellow leaves. Halve any large sprouts. Place them into a large mixing bowl.
- Prepare sweet potatoes: Peel your sweet potato and cut it into 1-2 inch pieces. Add these pieces to the same bowl with the Brussels sprouts.
- Add garlic: Smash two garlic cloves and add them to the bowl with the vegetables to infuse flavor.
- Add olive oil: Pour 1/3 cup of olive oil over the vegetables to help them roast properly and evenly.
- Season: Sprinkle 1 teaspoon cumin, 1/4 teaspoon garlic salt, 1 teaspoon salt, and pepper to taste over the mixture. Toss everything together to coat all vegetables evenly.
- Prepare baking sheet: Line a large sheet pan with foil for easy cleanup. Drizzle a little olive oil onto the foil or spray with nonstick spray, then spread it evenly with your hand.
- Spread vegetables: Pour the coated vegetables onto the prepared sheet pan, spreading them out in a single layer to promote even roasting.
- Roast vegetables: Place the pan in the preheated oven and roast for 40-45 minutes, until the vegetables are browned and a fork pierces them easily.
- Finish and serve: Transfer the roasted vegetables to a serving bowl. Toss with 1-2 tablespoons of red wine vinegar to taste. Garnish with fresh thyme and serve hot.
Notes
- Roast the vegetables on a single layer for even cooking and caramelization.
- Use fresh thyme for garnish to add aromatic flavor and visual appeal.
- You can substitute red wine vinegar with apple cider vinegar or balsamic vinegar for different flavor profiles.
- Ensure vegetables are coated well to prevent sticking and to enhance browning.
- This dish can be prepared ahead and reheated gently in the oven before serving.
