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Roasted Brussels Sprouts & Sweet Potatoes

Delicious Roasted Brussels Sprouts & Sweet Potatoes Recipe

This Roasted Brussels Sprouts & Sweet Potatoes recipe combines delicious flavors for a vibrant, nutrient-rich dish.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dinner Recipes
Cuisine: American
Calories: 141
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 lbs sweet potatoes cut into ½-inch cubes
  • 5 cups Brussels sprouts quartered if large or halved if small
  • 2 tablespoons olive oil or avocado oil
  • 1 teaspoon salt plus more to taste
  • ½ teaspoon cracked black pepper plus more to taste
  • 1 teaspoon dried rosemary
  • ½ teaspoon dried thyme
  • ⅛ teaspoon smoked paprika
  • 1 tablespoon maple syrup
  • 1 tablespoon packed light brown sugar or organic cane sugar
  • 1 tablespoon apple cider vinegar

Equipment

  • Baking Pan

Method
 

  1. Preheat the oven to 400°F.
  2. Add the sweet potatoes and Brussels sprouts to an 8x13-inch baking pan. Drizzle with oil and season with salt, black pepper, dried rosemary, dried thyme, and smoked paprika. Toss until covered.
  3. Cover the pan tightly with aluminum foil and roast for 20 minutes. Remove the foil from the pan, and turn the vegetables.
  4. Increase the oven temperature to 425°F and roast the vegetables for another 25-30 minutes, or until the sweet potatoes are fork-tender.
  5. Whisk the maple syrup, brown sugar, and apple cider vinegar together until combined. Drizzle the mixture over the vegetables and gently toss to cover. Season to taste with salt and pepper and serve hot.

Nutrition

Serving: 1servingCalories: 141kcalCarbohydrates: 25gProtein: 3gFat: 4gSodium: 352mgPotassium: 511mgFiber: 5gSugar: 8gVitamin A: 12492IUVitamin C: 49mgCalcium: 54mgIron: 1mg

Notes

This dish is perfect for weeknight dinners, meal prep, or special occasions. Feel free to customize with seasonal spices or different vegetables.

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