This Roasted Sweet Potatoes & Brussels Sprouts recipe is the perfect side dish—easy, flavorful, and sheet-pan friendly. Sweet and crispy on the outside, soft on the inside, and finished with a garlicky balsamic glaze. It’s quick enough for weeknights but fancy enough for a holiday spread! Watch the full video and don’t forget to get the full recipe on the blog:
👉 Full recipe: www.cookedandloved.com/recipes/roasted-sweet-potatoes-brussels-sprouts
📩 Get my free ebook 17 Healthy High-Protein Dinner Recipes: https://subscribepage.io/high-protein-dinners
#roastedvegetables #roastedveggies #sweetpotatoes #brusselsprouts #vegetables #sides #sidedishes #recipes
I’m going to make a really nice side dish of roasted sweet potatoes and Brussels sprouts together with an umami, sweet, salty, tangy sauce. It’s great any time of the year, Thanksgiving, dinner, s roast, you name it. Let’s get started. Peel and dice sweet potatoes. I like them sort of in the large cubes. And then we’re going to trim and half our Brussels sprouts. We’re going to roast them at the same time, but sweet potatoes take longer. So, we’re going to sweep them to the side. And then we’re going to put Brussels sprouts next to it. Keep them separate because at some point you’re going to take the Brussels sprouts out and continue to roast sweet potatoes. While our veggies are roasting, we’re going to prepare that lovely balsamic soy glaze. It’s sweet, it’s tangy, it’s umami, it’s got a little bit of garlic for punch. Some of those loose leaves of the Brussels sprouts tend to get burnt, so you can remove them after about 10 minutes. My vegetables were steaming because I had way too many on the tray. You should have them a little bit more spread out. Anyway, remove those Brussels sprouts when they’re ready. spread out the potatoes and put them back in. Then we’re going to finish by pouring that lovely glaze over the vegetables, tossing them through, and popping them back in the oven for a couple of minutes to caramelize and get that lovely charred finish. It’s one of the most requested side dishes in my family. I make them for Thanksgiving, Christmas, weekend roast, whichever. It’s really delicious.
Dining and Cooking