Description
A vibrant and nutritious dish combining roasted Brussels sprouts and sweet potatoes, perfect as a side or main course.
Ingredients
- Brussels sprouts: 500 grams (about 1 pound), trimmed and halved.
- Sweet potatoes: 500 grams (about 1 pound), peeled and diced into 1-inch cubes.
- Olive oil: 3 tablespoons.
- Garlic: 4 cloves, minced.
- Fresh thyme: 2 teaspoons, chopped (or 1 teaspoon dried thyme).
- Salt: 1 teaspoon (adjust to taste).
- Black pepper: 1/2 teaspoon (adjust to taste).
Instructions
- Prep the Brussels sprouts by trimming the ends and cutting them in half.
- Peel and dice the sweet potatoes into 1-inch cubes.
- In a large mixing bowl, combine the Brussels sprouts and sweet potatoes, drizzle with 2 tablespoons of olive oil, and add garlic, thyme, salt, and pepper. Toss to coat.
- Preheat the oven to 425°F (220°C) and spread the vegetable mixture on a baking sheet in a single layer.
- Roast for 25-30 minutes, stirring halfway through, until the Brussels sprouts are caramelized and tender, and the sweet potatoes are soft with crispy edges.
- Remove from the oven, drizzle with the remaining tablespoon of olive oil, toss gently, and serve warm.
Notes
- Choose firm, smooth-skinned sweet potatoes for the best results.
- Adjust seasonings to your taste; consider adding spices like cayenne or smoked paprika.
- Feel free to add protein such as chicken, turkey, beans, or eggs for a heartier dish.
- Incorporate other vegetables like red onions, bell peppers, or carrots for added flavor and nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 5g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Brussels sprouts, sweet potatoes, healthy recipe, roasted vegetables, vegetarian dish