Ingredients
Scale
- 1.5 lbs Brussels Sprouts, fresh, trimmed and halved
- 2 medium Sweet Potatoes, peeled and cubed into 1-inch pieces
- 3 tablespoons Olive Oil, extra virgin
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1/2 teaspoon Smoked Paprika
- 1 teaspoon Salt, or to taste
- 1/2 teaspoon Black Pepper, freshly ground, or to taste
- 1–2 tablespoons Maple Syrup or Balsamic Glaze (optional, for drizzling after roasting)
- Toasted Nuts or Seeds (optional, for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and prepare the Brussels sprouts by washing them under cold water and slicing them in half.
- Peel and cube the sweet potatoes into 1-inch pieces.
- In a large bowl, mix the Brussels sprouts and sweet potatoes with olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper.
- Spread the seasoned vegetables on a lined baking sheet in a single layer.
- Roast for 25-35 minutes, flipping midway for even browning.
- Check for doneness; vegetables should be tender and golden.
- Add optional maple syrup or balsamic glaze and toasted nuts or seeds before serving.
- Serve immediately and enjoy!
Notes
Store leftovers in an airtight container in the fridge for 3-5 days. They can also be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian, Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Brussels sprouts, sweet potatoes, roasted vegetables, healthy side dish, vegan recipe