Description
Crispy roasted Brussels sprouts and creamy sweet potatoes with smoky paprika, garlic, and an optional maple or balsamic finish—a cozy vegan, gluten free side that’s weeknight easy and holiday worthy.
Ingredients
- Brussels sprouts 1.5 lbs trimmed and halved
- Sweet potatoes 2 medium peeled and cubed 1 inch
- Olive oil 3 tbsp extra virgin
- Garlic powder 1 tsp
- Onion powder 1 tsp
- Smoked paprika 1/2 tsp
- Salt 1 tsp or to taste
- Black pepper 1/2 tsp freshly ground
- Optional maple syrup or balsamic glaze 1 to 2 tbsp for drizzling
- Optional toasted pecans walnuts or pumpkin seeds for garnish
Instructions
1. Preheat oven to 400°F 200°C and line a large baking sheet with parchment.
2. Wash trim and halve Brussels sprouts quarter very large ones. Peel and cube sweet potatoes into 1 inch pieces.
3. In a large bowl toss sprouts and sweet potatoes with olive oil garlic powder onion powder smoked paprika salt and pepper until evenly coated.
4. Spread vegetables on the baking sheet in a single layer without crowding use two sheets if needed.
5. Roast 25 to 35 minutes flipping halfway until edges are deeply browned and centers are tender.
6. Check doneness with a fork; if needed roast 5 to 10 minutes more watching to prevent burning.
7. Remove from oven and optionally drizzle with maple syrup or balsamic glaze. Garnish with toasted nuts or seeds and chopped parsley or thyme.
8. Serve hot as a side or a hearty vegetarian main.
Notes
Cut vegetables evenly for consistent roasting.
Do not overcrowd the pan or veggies will steam.
Avocado oil can replace olive oil for high heat.
For spiciness add a pinch of cayenne or red pepper flakes.
Reheat leftovers on a skillet or in a 375°F oven for crisp edges.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 220
- Sugar: 7 g
- Fat: 9 g
- Carbohydrates: 32 g
- Fiber: 8 g
- Protein: 4 g