Roasted Brussel Sprouts and Sweet Potatoes are a delicious and healthy side dish that can be enjoyed as part of a weeknight dinner or a holiday feast. The combination of sweet potatoes and Brussel sprouts is a classic pairing, and roasting them together brings out the best in both vegetables. This simple and flavorful recipe is easy to customize to your liking, and it's a great way to use up seasonal produce.
Choosing the Right Brussel Sprouts and Sweet Potatoes
The key to a great roasted Brussel sprout and sweet potato dish is choosing the right ingredients. For Brussel sprouts, look for firm, bright green heads that are free of blemishes. Avoid Brussel sprouts that are wilted or yellowed. For sweet potatoes, choose ones that are firm and have smooth, unblemished skin. Avoid sweet potatoes that are soft or have deep wrinkles.
Tips for Selecting Brussel Sprouts
- Size: Smaller Brussel sprouts are generally more tender and will cook faster. If you are using larger Brussel sprouts, you may need to increase the cooking time.
- Color: Look for Brussel sprouts that are a vibrant green color. Avoid sprouts that are yellowed or brown, as these may be past their prime.
- Freshness: Fresh Brussel sprouts will have a firm, crisp texture. Avoid Brussel sprouts that are wilted or limp.
Tips for Selecting Sweet Potatoes
- Variety: There are many different varieties of sweet potatoes, each with its own unique flavor and texture. For roasting, I recommend using a variety that is known for its sweetness and creaminess, such as the "Beauregard" or "Jewel" varieties.
- Color: Sweet potatoes come in a variety of colors, from orange to purple to white. The color of the sweet potato doesn't affect its flavor, but it can affect its appearance. For example, purple sweet potatoes will have a vibrant purple flesh when cooked.
- Size: Sweet potatoes can vary in size, so choose one that is appropriate for your recipe. For a side dish, I recommend using medium-sized sweet potatoes.
Preparing the Brussel Sprouts and Sweet Potatoes
Once you have chosen your Brussel sprouts and sweet potatoes, it's time to prepare them for roasting. The first step is to trim the Brussel sprouts. Use a sharp knife to remove the outer leaves and the stem. Then, halve or quarter the Brussel sprouts, depending on their size.
How to Trim Brussel Sprouts
- Remove the outer leaves: Trim off any outer leaves that are loose or damaged.
- Cut off the stem: Use a sharp knife to cut off the stem at the bottom of the Brussel sprout.
- Halve or quarter: Halve or quarter the Brussel sprouts, depending on their size. Smaller sprouts can be halved, while larger sprouts may need to be quartered.
For sweet potatoes, wash them thoroughly and then cut them into bite-sized pieces. The size of the pieces will depend on your preference.
How to Cut Sweet Potatoes
- Wash and peel: Wash the sweet potatoes thoroughly and peel them with a vegetable peeler.
- Cut into chunks: Cut the sweet potatoes into bite-sized chunks. The size of the chunks will depend on your preference.
- Toss with oil and seasoning: Toss the sweet potato chunks with olive oil, salt, and pepper.
Roasting the Brussel Sprouts and Sweet Potatoes
Once the Brussel sprouts and sweet potatoes are prepped, it's time to roast them. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Toss the prepared Brussel sprouts and sweet potatoes with olive oil, salt, and pepper. Spread the vegetables in a single layer on the baking sheet and roast for 20-25 minutes, or until the Brussel sprouts are tender and lightly browned and the sweet potatoes are soft and slightly caramelized.
Roasting Tips for Brussel Sprouts and Sweet Potatoes
- Don't overcrowd the baking sheet: Make sure to spread the Brussel sprouts and sweet potatoes in a single layer on the baking sheet so that they roast evenly.
- Flip halfway through: Flip the Brussel sprouts and sweet potatoes halfway through the cooking time to ensure even cooking.
- Adjust cooking time: The cooking time may vary depending on the size of the Brussel sprouts and sweet potatoes. If you are using smaller vegetables, they will cook faster.
Serving and Storage
Serve the roasted Brussel sprouts and sweet potatoes hot as a side dish or as part of a larger meal. You can also add other ingredients to your roasted Brussel sprouts and sweet potatoes, such as:
- Bacon: Crumble cooked bacon over the roasted vegetables for added flavor and richness.
- Nuts: Add chopped pecans, almonds, or walnuts for a crunchy texture.
- Dried fruit: Add raisins, cranberries, or chopped dates for a sweet and tangy flavor.
- Herbs: Add fresh herbs, such as rosemary, thyme, or sage, for a fragrant flavor.
- Garlic: Add minced garlic to the roasting pan for a savory flavor.
Storage
Leftover roasted Brussel sprouts and sweet potatoes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or microwave before serving.
Variations
- Honey-Glazed: For a sweeter flavor, toss the Brussel sprouts and sweet potatoes with honey before roasting.
- Spicy: Add a pinch of cayenne pepper or chili flakes to the roasting pan for a spicy kick.
- Citrus: Add lemon juice or orange zest to the roasting pan for a bright and citrusy flavor.
- Maple-Glazed: For a savory-sweet flavor, toss the Brussel sprouts and sweet potatoes with maple syrup before roasting.
Conclusion
Roasted Brussel sprouts and sweet potatoes are a delicious and easy side dish that is perfect for any occasion. By following these tips, you can create a delicious and satisfying dish that is sure to please even the pickiest eaters. Don't be afraid to experiment with different flavors and toppings to create your own unique version of this classic dish. Enjoy!
