Oven Roasted Sweet Potatoes And Brussels Sprouts From The Food Charlatan Recipe

I love preparing roasted vegetables that brighten my table. I toss 1 lb brussels sprouts and 1 lb sweet potatoes with olive oil, salt, pepper, and an optional hint of garlic powder for extra flavor. My take on Brussel Sprouts With Sweet Potatoes offers a delightful medley that inspires creativity.

I’ve been experimenting in the kitchen lately and stumbled on this recipe that totally blew my mind. I used 1 lb of fresh brussels sprouts, trimmed and halved, along with 1 lb of sweet potatoes (about 2 medium ones peeled and cubed).

I tossed them in 3 tbsp of olive oil, added 1/2 tsp salt, 1/4 tsp black pepper and even a bit of garlic powder if you’re after that extra punch. There’s something really satisfying about how the natural sweetness from the potatoes mixes with the slightly bitter taste of the brussel sprouts when they’re roasted in the oven.

I found that making these ahead of time and reheating them later really saves on hassle during busy holidays or those packed weeknights. I love how this dish turns into a delightful mix of fall roasted brussel sprouts and sweet potato that adds a fresh twist to any meal.

Enjoy checking out this new favorite!

Why I Like this Recipe

I like this recipe because it’s super healthy and packed with flavor. I also love how the sweet potatoes and Brussels sprouts roast really well together, giving me that perfect sweet and savory combo. It’s really easy to make, which is great when I’m in a rush or cooking for a crowd. And planning ahead just makes life so much less stressful when I know I can reheat leftovers later.

Roasted veggies, like these Brussels sprouts and sweet potatoes, are seriously the best in so many ways. I know it sounds kind of cheesy but i really believe they taste better when they get roasted. The only hiccup is that they can fill up your oven on busy holiday days. That’s why i like to make them ahead of time and then reheat them later. Honestly, doing this saves so much time and stress when things get hectic in the kitchen.

Ingredients

• Brussels sprouts: Crunchy, fibre-rich mini cabbages bursting with vitamins that promote overall health and flavor.
• Sweet potatoes: Naturally sweet tubers loaded with carbohydrates, vitamins, and fiber that create a creamy texture.
• Olive oil: Extra virgin olive oil provides healthy monounsaturated fats, enhancing flavor and helping absorb nutrients effectively.
• Salt: A pinch of salt elevates natural flavors and balances the inherent sweetness and earthiness.
• Black pepper: Freshly ground black pepper adds a subtle spicy kick that perfectly ties the dish together.
• Garlic powder (optional): Delivers a gentle, aromatic punch that enriches the overall flavor profile.
• Overall flavor: The mix of sweet, savory and spicy elements creates a balanced, heartwarming dish.

Ingredient Quantities

• 1 lb brussels sprouts, trimmed and halved
• 1 lb sweet potatoes (about 2 medium), peeled and cubed
• 3 tbsp olive oil (extra virgin if possible)
• 1/2 tsp salt, or more to taste
• 1/4 tsp black pepper
• Optional: 1/2 tsp garlic powder if you like a little extra flavor

How to Make this

1. Preheat your oven to 425°F.

2. In a large bowl, toss 1 lb of halved Brussels sprouts and 1 lb of cubed sweet potatoes with 3 tbsp olive oil.

3. Sprinkle on the 1/2 tsp salt, 1/4 tsp black pepper and if you like a little extra flavor add the optional 1/2 tsp garlic powder.

4. Stir well so that everything gets evenly coated.

5. Spread the veggies out in one single layer on a baking sheet lined with parchment paper.

6. Place the baking sheet in the preheated oven.

7. Roast for about 25 to 30 minutes, stirring about halfway through so they cook evenly.

8. Check to see if the vegetables are tender and nicely browned by the end of cooking time.

9. Remove from the oven and let it cool for a couple minutes before serving.

10. Enjoy your roasted veggies as a side or even reheat them later if you make them ahead of time.

Equipment Needed

1. Oven (preheated to 425°F)
2. Large bowl for tossing veggies
3. Measuring spoons for the oil and spices
4. Baking sheet lined with parchment paper
5. Spatula or large spoon to stir the veggies
6. Knife and cutting board for prepping the Brussels sprouts and sweet potatoes

FAQ

Oven Roasted Sweet Potatoes And Brussels Sprouts From The Food Charlatan Recipe Substitutions and Variations

• If you dont have brussels sprouts, you can try using broccoli or cauliflower instead.
• Instead of sweet potatoes, butternut squash or even regular potatoes work pretty well.
• If you’re low on olive oil, avocado oil or grapeseed oil are good substitutes.
• You can use sea salt or Himalayan salt instead of regular salt.
• If you dont have garlic powder, minced fresh garlic can be a nice alternative.

Pro Tips

1. Make sure all the veggies are cut about the same size so they cook evenly. If they’re not, some pieces might end up too mushy while others get overcooked.
2. Don’t overcrowd the pan, ok? You really want each piece to have enough room to crisp up instead of steaming in its own moisture.
3. Check your veggies a few minutes before the time is up because every oven heats a bit differently. They should be nicely browned and tender, but if not, give ‘em a few more minutes.
4. Once you’re done, taste and adjust the seasonings if needed. A little extra salt or pepper right after roasting can boost all the flavors even more.