Roasted sweet potatoes and Brussels sprouts are a flavorful way to dress up any meal. Perfectly tender, and spiked with red wine vinegar and a dusting of feta.
This easy side dish combines two of my favorite roasted vegetables. Roasted sweet potatoes are a favorite of mine on their own, but combining them with crispy Brussels sprouts adds phenomenal contrasting flavors and textures. This would be a great dish to enjoy alongside a perfectly cooked steak or any weeknight dinner.
What is it?
Sweet potatoes and Brussels sprouts are tossed in olive oil with a bright splash of red wine vinegar and then roasted until tender and slightly charred. The seasonings for this dish are best kept simple with salt and pepper. A dusting of crumbled feta cheese adds a wonderful finishing touch.
Ingredients & Substitutions
- Sweet potatoes - Sweet potatoes are considerably more dense than Brussels sprouts so they will take longer to cook. Therefore it is important to chop your sweet potatoes as small as the Brussels sprouts, if not smaller.
- Fresh Brussels sprouts - These can be kept whole, or cut in half if they are larger. Remove the outer leaves prior to roasting.
- Olive oil - Tossing the vegetables in olive oil helps them char as the oil heats up when roasting. Use regular olive oil, not extra virgin. Extra virgin olive oil is more expensive and not well suited for high-temperature cooking. You can add a little maple syrup too for a sweeter flavor.
- Red wine vinegar - Balsamic vinegar is a great substitute.
- Feta - Parmesan cheese can be substituted.
- Seasonings - Salt and black pepper is all you need. However, garlic powder, onion powder, and crushed red pepper flakes would each be a great addition too.
- Optional - Sweet bell peppers and red onion would be great to add as well. Crispy bacon or chopped walnuts can be added for a wonderful crunch.
How to make them
To make these roasted Brussels sprouts and sweet potatoes, begin by chopping the vegetables. Sweet potatoes should be chopped into one inch cubes, and Brussels sprouts can be kept whole or cut in half if they are larger. Place these all in a large bowl and add olive oil, red wine vinegar, salt, and pepper. Toss to evenly coat.
Spread the sweet potatoes and Brussels sprouts out on a large sheet pan in a single layer and place in a preheated 400-degree oven for 40 minutes, or until sweet potatoes are tender. The Brussels sprouts will bake faster and take on a nice char. If you want the sweet potatoes to char more you can give them a 10-20 minute head start in the oven.
Remove from the oven when finished roasting, dust with crumbled feta, and serve immediately.
Storing & Reheating Leftovers
Any leftover Brussels sprouts and sweet potatoes should be stored in an airtight container and kept in your refrigerator for up to one week. You can reheat the leftovers in the microwave, or in a 350 degree oven until warmed through.
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Sweet Potatoes and Brussels Sprouts
- 1 pound sweet potatoes (chopped into 1" cubes)
- 1 pound Brussels sprouts (kept whole or cut in half if larger)
- ¼ cup olive oil
- 1 ½ tablespoon red wine vinegar
- ½ teaspoon salt
- ¼ teaspoon fresh ground black pepper
- ⅓ cup crumbled feta
- Preheat oven to 400 degrees.
- Place chopped sweet potatoes and Brussels sprouts in a large bowl and add oil, vinegar, salt, and pepper. Toss to evenly coat.
- Spread sweet potatoes and Brussels sprouts evenly on a large baking sheet and place on the center rack of the oven. Roast for 40 minutes, or until the Brussels sprouts are charring and the sweet potatoes are tender.
- Remove from oven, place in a serving dish, top with feta, and serve.
This recipe was originally published on May 26, 2020.