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These Roasted Brussels Sprouts and Sweet Potatoes are comforting and nutritious. Perfect for as a side dish or as a main meal; versatile and delicious!
Who doesn’t love roasted brussels sprouts and sweet potatoes!? I think I could eat them all winter long. I find roasted vegetables of any kind so comforting and nourishing especially when its cold out.
Many people misunderstand brussels sprouts and think they don’t like them; the key is to not overcook the brussels sprouts and make them mushy. When cooked perfectly with the right seasonings they are one of my kids favorite veggies! This combo of semi crunchy brussels sprouts and soft sweet potatoes is my favorite but feel free to mix it up with roasted cauliflower or broccoli if that’s what you have on hand.
You can add any nuts you like, I added pine nuts this time but will often add sliced almonds or walnuts. I don’t bake the nuts, I like to keep them raw, but I do add them to the pan when I take it out of the oven just to slightly warm the nuts. Another topping I love is dried fruit, cranberries, dates, or pears are my favorite but use any you like for a chewy sweetness. Top with siracha and you have a mouthful of goodness! Vegetables need not ever be boring!
Feel free to change the seasoning you add to this. I have a no salt seasoning from Costco that is very clean, and I love to add it to vegetables. If you have fresh herbs, by all means use those. On a busy weeknight I will roast vegetables and have them on a bed of hummus or Easy Creamed Spinach and have an easy and fuss free dinner.
Roasted Brussels Sprouts and Sweet Potatoes
- Total Time: 45
- Yield: 6–8 servings 1x
- Diet: Vegan
Description
Ingredients
- 3 sweet potatoes
- 3 cups brussels sprouts
- 2 cloves garlic
- 1 tablespoon avocado oil
- 1 tablespoon Maple Syrup
- 1 tablespoon Kirkland no-salt seasoning (see note below)
- 2 tablespoons raw pine nuts (or any other raw nut)
- 1–2 tablespoons dried fruit (optional)
- 1–2 tablespoons Siracha Sauce
- Salt/pepper to taste (optional)
Instructions
- Preheat oven to 400 degrees F.
- Clean and chop sweet potatoes into ¼ inch cubes. You can lean the skin on for added nutrients.
- Clean the brussels sprouts, cut the end off and cut the sprout in half or quarters depending on size. I like to keep my sprouts a little bigger than the sweet potatoes.
- Smash and chop garlic.
- Add vegetables and garlic to the pan and add avocado oil, maple syrup and spices.
- Bake for 20-35 minutes until nicely roasted but brussels sprouts should be tender not too done.
- Transfer to a bowl, add nuts and dried fruit and drizzle with siracha sauce.
- Add salt/pepper to taste, Enjoy!
Notes
- Seasoning: You can add any herbs and seasonings you like such as thyme, rosemary, or oregano.
- Every oven is different as well as how well done you like your vegetables. Check the oven at 25 minutes. I prefer my vegetables on the lightly roasted side.
- Refrigerator: store in an airtight container for up to 1 week.
- Prep Time: 10
- Cook Time: 35
- Category: side dish
- Method: oven roasted
- Cuisine: American
Keywords: roasted vegetables, roasted brussels sprouts, vegan side dish
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