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.
This post is sponsored in conjunction with #FallFlavors week. All opinions are mine alone.
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.
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.
- Brussels Sprouts
- Sweet Potatoes
- Olive Oil
- Garlic Powder
- Garlic Cloves
- Balsamic Vinegar
- Vegetable Broth
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 ¾ 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:
- Balsamic Mustard Brussels Sprouts
- Crispy Green Beans with Sriracha Mayo
- Fresh Corn Cakes
- Kohlrabi Fritters
- Roasted Carrots with Goat Cheese and Pecans
If you’ve tried my Balsamic Roasted Brussels Sprouts and Sweet Potatoes or any other recipe on Hezzi-D’s Books and Cooks please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:
- 1 lb. purple Brussels Sprouts, halved
- 1 lb. (2 small or 1 large) sweet potatoes
- 2 Tablespoons olive oil
- 1 teaspoon salt
- ¾ teaspoon black pepper
- ½ teaspoon paprika
- 1 teaspoon garlic powder
- 4 garlic cloves, minced
- 3 Tablespoons balsamic vinegar
- 2 Tablespoons vegetable broth
- 3 Tablespoons pepitas (optional)
- Preheat the oven to 425 degrees. Spray a baking sheet with cooking spray.
- Cut the Brussels Sprouts in half and place on the baking sheet.
- Peel the ssweet potatoes and cut into 1 inch cubes. Place on the baking sheet along with the Brussels Sprouts.
- 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.
- Meanwhile, in a medium bowl combine the balsamic vinegar and vegetable broth. Pour ¾ 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.
- Season with salt and pepper and serve hot.
A Hezzi-D original recipe
More #FallFlavors Recipes Below:
Appetizers and Snacks
Breakfast and Baked Goods
- Balsamic Roasted Brussels Sprouts And Sweet Potatoes from Hezzi-D's Books and Cooks
- Chestnut Pesto Brussels Sprouts from Cindy's Recipes and Writings