vegetables

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roasted

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side dish

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Roasted Sweet Potato and Brussels Sprouts

Name: Roasted Sweet Potato and Brussels Sprouts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 800 g sweet potatoes; 500 g Brussels sprouts; 4 tbsp olive oil; 1 tsp garlic powder; 0.5 tsp smoked paprika; 1 tbsp maple syrup (optional); 0 to taste salt; 0 to taste freshly ground black pepper

Difficulty

easy

Time

45m

Price Category

cheap

Calories

Medium

This simple yet delicious recipe is perfect as a side dish for any meal, or even as a light main course. The natural sweetness of the sweet potato and the slightly bitter taste of the Brussels sprouts complement each other wonderfully, especially when they get a little caramelized crispiness in the oven. It's quick to prepare, nutritious, and packed with vitamins, making it an ideal choice for weekdays. Give it a try, and it's guaranteed to become a favorite!

ingredients

4 Servings

800 g sweet potatoes500 g Brussels sprouts4 tbsp olive oil1 tsp garlic powder0.5 tsp smoked paprika1 tbsp maple syrup (optional)

Steps

Prep and Season

Preheat your oven to 200°C (180°C for fan-assisted ovens). Peel the sweet potatoes and cut them into approximately 2 cm cubes. Clean the Brussels sprouts, cut them in half, and quarter larger ones. In a large bowl, toss the sweet potatoes and Brussels sprouts with olive oil, garlic powder, smoked paprika, salt, and pepper. If using, add the maple syrup as well.

Roast

Spread the seasoned vegetables in a single layer on a large baking sheet lined with parchment paper, ensuring they don't overlap. Roast for 25-30 minutes, or until the sweet potatoes are tender and slightly caramelized, and the Brussels sprouts are crispy and golden brown. Halfway through, shake or toss the vegetables to ensure even cooking.

Serve

Remove from the oven and serve immediately. It's an excellent side dish for roasts, fish, or can be enjoyed on its own as a light dinner.

Extra Tips

► Don't overcrowd the baking sheet! If there are too many vegetables, bake them in two batches to ensure they get nice and crispy.

► Experiment with spices! A pinch of rosemary or thyme also goes wonderfully with this dish.

► Drizzle with a little balsamic glaze or lemon juice before serving for an even fresher taste.

Nutrition

	Per 100g	Per Serving 325 g / 11.5 oz
Calories	180 kcal	585 kcal
Protein	3 g	10 g
Fat	7 g	23 g
Carbohydrate	25 g	81 g
Fiber	5 g	16 g
Sugar	7 g	23 g

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