Sweet Potato and Brussels Sprouts
This Roasted sweet potato and Brussels sprouts are crispy, caramelized, and full of flavor. This cozy, easy dish makes any meal feel extra special.
Ingredients
Veggies:
- 2 medium sweet potatoes (chopped into 1/2 to 3/4-inch cubes)
- 1 pound Brussels sprouts (trimmed and halved)
Seasoning:
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
Optional Drizzle:
- 1 tablespoon pure maple syrup
- 1 tablespoon balsamic vinegar
Instructions
- Prep the veggies: Peel and chop 2 medium sweet potatoes. Trim and halve 1 pound Brussels sprouts. Set aside.
- Season it all: Toss veggies with 2 tablespoons olive oil, salt, pepper, garlic powder, and cumin in a large bowl.
- Spread and roast: Spread in a single layer on a baking sheet. Roast at 425°F for 25–30 minutes, flipping halfway.
- Make the drizzle: Mix 1 tablespoon maple syrup and 1 tablespoon balsamic vinegar in a small bowl.
- Finish and serve: Drizzle over veggies before serving for a sweet and tangy touch!
Notes
- Roast in a single layer to avoid steaming.
- Flip halfway through for even browning.
- Add a drizzle after roasting to avoid burning.
- Store leftovers in an airtight container up to 4 days.
- Reheat in the oven or air fryer to crisp them up.