Roasted Brussel sprouts and sweet potatoes are a delicious and healthy side dish that can be enjoyed year-round. The combination of the slightly bitter Brussel sprouts and the sweet and earthy sweet potatoes creates a flavorful and satisfying dish. The roasting process brings out the natural sweetness of the sweet potatoes and caramelizes the Brussel sprouts, giving them a crispy texture. This dish is perfect for a weeknight dinner, a holiday gathering, or any occasion where you want to impress your guests with a simple yet elegant side dish.
Choosing the Right Brussel Sprouts and Sweet Potatoes
When selecting your Brussel sprouts, choose firm and bright green sprouts. Avoid any that are wilted or have brown spots. For the sweet potatoes, opt for firm, smooth sweet potatoes with no blemishes. You can choose between different varieties of sweet potatoes, such as garnet, jewel, or beauregard, each with its unique flavor profile.
Preparing the Brussel Sprouts and Sweet Potatoes
1. Washing and Trimming:
- Start by washing the Brussel sprouts thoroughly under cold running water. Trim the bottom of the sprouts, removing the tough outer leaves.
- For smaller Brussel sprouts, you can use them whole. For larger sprouts, you can cut them in half or even quarters to ensure even cooking.
2. Peeling and Cutting the Sweet Potatoes:
- Peel the sweet potatoes and cut them into bite-sized pieces.
- Cut the sweet potatoes into even-sized pieces so they cook at the same rate.
Roasting the Brussel Sprouts and Sweet Potatoes
1. Preheating the Oven and Preparing the Baking Sheet:
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Line a large baking sheet with parchment paper or aluminum foil. This will make cleanup a breeze.
2. Seasoning the Vegetables:
- In a large bowl, toss the Brussel sprouts and sweet potatoes with olive oil, salt, and pepper. You can add other seasonings like garlic powder, onion powder, smoked paprika, or herbs like thyme or rosemary for more flavor.
3. Roasting the Vegetables:
- Spread the seasoned vegetables in a single layer on the prepared baking sheet.
- Roast in the preheated oven for 20-25 minutes, or until the Brussel sprouts are tender and slightly caramelized and the sweet potatoes are soft and slightly browned.
Serving Suggestions for Roasted Brussel Sprouts and Sweet Potatoes
Roasted Brussel sprouts and sweet potatoes can be served as a side dish for various meals, including:
- Roasted Chicken or Turkey: The combination of the sweet and savory flavors complements the richness of roasted poultry.
- Grilled Salmon or Steak: This side dish provides a healthy and flavorful counterpoint to the protein.
- Vegetarian Meals: Serve roasted Brussel sprouts and sweet potatoes with tofu, tempeh, or lentils for a satisfying and nutritious meal.
Tips and Tricks for Roasting Brussel Sprouts and Sweet Potatoes
- Don't overcrowd the baking sheet: Ensure there is enough space between the vegetables for them to cook evenly.
- Flip the vegetables halfway through: This will help ensure even browning and cooking.
- Add a squeeze of lemon juice: A touch of lemon juice adds brightness and tanginess to the dish.
- Experiment with different seasonings: Don't be afraid to get creative with your seasonings. Try adding chili flakes for a touch of heat or honey for a hint of sweetness.
Storage and Reheating
Roasted Brussel sprouts and sweet potatoes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the vegetables on a baking sheet and bake in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) for 10-15 minutes, or until heated through.
Conclusion
Roasted Brussel sprouts and sweet potatoes are a simple yet flavorful side dish that can be enjoyed with a variety of meals. The combination of the bitter Brussel sprouts and the sweet sweet potatoes provides a satisfying and healthy option for any occasion. By following the tips and tricks provided in this article, you can create a delicious and impressive side dish that will leave your guests wanting more.
