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Roasted Sweet Potatoes And Brussel Sprouts

Roasted Sweet Potatoes and Brussels Sprouts Recipe

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Calories: 231
Ingredients Method Notes

Ingredients
  

  • 2 medium sweet potatoes (about 1.5 lbs), cut into 1-inch cubes
  • 1 lb brussels sprouts, trimmed and halved
  • 3 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder (optional)
  • 1 tbsp balsamic vinegar

Method
 

  1. Preheat oven to 425°F (220°C). On a large baking sheet, toss sweet potatoes and brussels sprouts with olive oil, salt, pepper, and garlic powder until evenly coated. Spread in a single layer.
  2. Roast for 25 minutes. Flip the vegetables, then roast another 15 to 20 minutes, until sweet potatoes are fork-tender and sprouts are dark and crispy.
  3. Remove from oven and immediately drizzle with balsamic vinegar. Gently toss on the hot pan to coat.
  4. Transfer to a serving platter, sprinkle with flaky salt and fresh herbs if you like, and serve hot.

Notes

Serve these right out of the oven for the crispest texture. A drizzle of tahini or a spoonful of yogurt makes a great topping if you want extra richness.