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 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.
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.
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
- 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
- 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.
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