Balsamic Roasted Brussels Sprouts and Sweet Potatoes

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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.

A bowl with a spoon in it and Balsamic Brussels Sprouts and Sweet Potatoes.

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.

A sheet pan with Brussels Sprouts and Sweet Potatoes.

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.

Pin Image: A bowl of Balsamic Brussels Sprouts and Sweet Potatoes, text, a cutting board with a bag of Purple Brussels Sprouts, a bowl of spices, a sweet potato, a bowl of pepitas, and a bulb of garlic.

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:

A close up of a spoon with Brussels Sprouts, Sweet Potatoes, and Pepitas on it.

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A bowl of Balsamic Brussels Sprouts and Sweet Potatoes.

Balsamic Roasted Brussels Sprouts and Sweet Potatoes

Yield: serves 6
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

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.

Ingredients

  • 1 lb. purple Brussels Sprouts, halved
  • 1 lb. (2 small or 1 large) sweet potatoes
  • 2 Tablespoons olive oil
  • 1 teaspoon salt
  • 3/4 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1 teaspoon garlic powder
  • 4 garlic cloves, minced
  • 3 Tablespoons balsamic vinegar
  • 2 Tablespoons vegetable broth
  • 3 Tablespoons pepitas (optional)

Instructions

    1. Preheat the oven to 425 degrees.   Spray a baking sheet with cooking spray.
    2. Cut the Brussels Sprouts in half and place on the baking sheet.
    3. Peel the ssweet potatoes and cut into 1 inch cubes. Place on the baking sheet along with the Brussels Sprouts.
    4. 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.
    5. Bake for 20 minutes.
    6. Meanwhile, 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. 
    7. Bake for an additional 20 minutes.
    8. Remove from the oven and drizzle with the remaining balsamic.  Sprinkle with pepitas.
    9. Season with salt and pepper and serve hot.

Notes

A Hezzi-D original recipe

A bowl of Balsamic Brussels Sprouts and Sweet Potatoes.

More Fall Recipes:

7 Comments

  1. Brussels sprouts are my favorite but usually I’m super boring in how I prepare them. Love the addition of balsamic vinegar and combining them with sweet potatoes to bulk them out!

  2. There is just so much right with this combination! Those sweet potatoes are always so much better with balsamic. I am gonna have this dish with my steak this weekend.

  3. Soo yummy! Love the sweet potatoes with the brussels sprouts and the crunch of the pepitas all wrapped in the nutty tang of the balsamic!

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