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    Home » Recipes » Side Dishes

    Sweet Potatoes and Brussels Sprouts

    Published: May 26, 2020 · Modified: Aug 6, 2020 by Fox Valley Foodie · This post may contain affiliate links

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    Roasted Sweet potatoes and Brussels Sprouts

    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 side dish combines two of my favorite roasted vegetables. Roasted sweet potatoes are a favorite of mine on their own, but combining them with Brussels sprouts adds phenomenal contrasting flavors and textures. This would be a great dish to enjoy alongside a perfectly cooked steak.

    Sweet potatoes and Brussels sprouts in dishes with sausage served along side.

    Sweet Potatoes and Brussel Sprouts

    Sweet potatoes and Brussels sprouts are tossed in olive oil with a splash of red wine vinegar 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 for this recipe

    • Sweet potatoes - Chop the sweet potatoes into 1" chunks to ensure they bake quickly enough.
    • Brussels sprouts - These can be kept whole, or cut in half if they are larger.
    • Olive oil - Tossing the vegetables in olive oil help them char as the oil heats up when roasting. Use regular olive oil, not extra virgin. Extra virgin is more expensive and not well suited for high-temperature cooking.
    • Red wine vinegar - Adds a bright tangy flavor.
    • Feta - crumbled feta adds a nice finishing flavor.
    Sweet potatoes and Brussels sprouts topped with feta and served in a white dish.

    How to make sweet potatoes and Brussels sprouts

    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 baking sheet 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.

    Tips and tricks

    Sweet potatoes are considerably more dense than Brussel sprouts so they will take longer to cook. Therefore it is important to chop your sweet potatoes as small as the Brussel sprouts, if not smaller. If you find your sweet potatoes are not done yet when the Brussel sprouts are roasted to perfection, the sprouts can be removed and kept warm while the sweet potatoes finish baking.

    Balsamic vinegar would be a great substitution for red wine vinegar, and a handful of walnuts could even be added with the feta for a wonderful crunch.

    Roasted Sweet potatoes and Brussels sprouts with feta in dish on purple towel.

    More Roasted Vegetables

    • Roasted Lemon Parmesan Green Beans - Brightly flavored!
    • Roasted Broccoli and Cauliflower - Simple, with a dusting of Parmesan and a squeeze of lemon.
    • Roasted Asparagus - Easily roasted asparagus in the oven.
    • Roasted broccoli and carrots - Kept simple with salt and pepper.
    Sweet potatoes and Brussels sprouts in a white dish viewed from above

    Sweet Potatoes and Brussels Sprouts

    Roasted sweet potatoes and Brussels sprouts are a flavorful side for any meal. Perfectly tender, and spiked with red wine vinegar and a dusting of feta.
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    Course: Side
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 40 minutes
    Total Time: 45 minutes
    Servings: 4
    Calories: 300kcal
    Author: Fox Valley Foodie

    Ingredients

    • 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 pepper
    • ⅓ cup crumbled feta

    Instructions

    • 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 in the the oven on the center rack. 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.

    Notes

    Make sure to chop your sweet potatoes small enough, or they will not be done in time. If this happens, remove the Brussels sprouts and keep them warm while the sweet potatoes continue to cook.

    Nutritional Information

    Calories: 300kcal | Carbohydrates: 33g | Protein: 7g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 522mg | Potassium: 823mg | Fiber: 8g | Sugar: 8g | Vitamin A: 16996IU | Vitamin C: 99mg | Calcium: 143mg | Iron: 2mg
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