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Perfectly roasted Brussels Sprouts and Sweet Potatoes seasoned perfectly and drizzled with balsamic vinegar make a great holiday side dish or just an easy everyday side.

I’m always on the hunt for new vegetable side dish recipes. I have a few that I make all of the time but I like finding new ones because the same old ones get boring. Some of my favorite vegetable side dishes are these award winning Roasted Potatoes with Goat Cheese and Bacon, these sweet and tasty Honey Butter Roasted Brussels Sprouts, or my cheesy Cauliflower au Gratin.

So when I got a box of Melissa’s Produce that included purple Brussels Sprouts and sweet potatoes I decided to see if I could make something with the two of them together. I knew that roasting them together would work but that I would need a little something extra.

Ingredients:

Brussels Sprouts
Sweet Potatoes
Olive Oil
Salt
Pepper
Paprika
Garlic Powder
Garlic Cloves
Balsamic Vinegar
Vegetable Broth
Pepitas

Preheat the oven to 425 degrees. Spray a baking sheet with cooking spray.

Toss the Brussels Sprouts and Sweet Potatoes with the olive oil and spread on the baking sheet. Sprinkle with salt, pepper, paprika, and garlic powder. Add the garlic cloves and toss to combine.

Bake for 20 minutes.

In a medium bowl combine the balsamic vinegar and vegetable broth. Pour 3/4 of the mixture over top of the vegetables and toss to coat.

Bake for an additional 20 minutes.

Remove from the oven and drizzle with the remaining balsamic. Sprinkle with pepitas then season with salt and pepper and serve hot.

I tossed the vegetables with olive oil and then sprinkled them with salt, pepper, paprika, and garlic powder. Then I added some fresh chopped garlic as well and roasted the vegetables in the oven.

About halfway through the cooking I tossed the vegetables with a bit of balsamic vinegar mixed with vegetable broth and continued roasting. Once I pulled it out of the oven I seasoned it with salt and pepper again and added in some crunchy pepitas.

Can I add in additional herbs and spices?

Of course! A few other great seasonings would be cinnamon, cumin, or rosemary. You can also add fresh thyme in at the end if desired.

Can I use chicken or beef broth instead of vegetable broth?

You can though that will void this dish being vegetarian. However, adding in beef broth or chicken broth won’t change the flavor much at all and is an easy substitute.

What if I don’t have purple Brussels Sprouts?

Then use regular ones! I actually have never had a purple Brussels Sprout until these arrived but they taste very much the same as the regular Brussels Sprouts.

I don’t like sweet potatoes. Can I use another potato?

This is a tricky one. The sweet potatoes add a hint of sweetness that goes really well with this dish. You could use a Russet potato or red potatoes but then I would probably add a teaspoon or two of sugar or honey along with the balsamic vinegar.

The resulting side dish was surprisingly tasty. I felt like the sweet potatoes were soft and well cooked and the Brussels Sprouts weren’t over cooked.

There was a bit of sweetness to the dish that is really tamed by the amount of vinegar. The pepitas add a nice bit of texture too. All in all it’s a pretty simple side dish with a lot of flavor.

If you want to fancy it up a bit you can sprinkle Parmesan cheese on it at the end before serving.

More Vegetable Side Dish Recipes:

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