Roasted Brussels Sprouts and Sweet Potato Medley
This vibrant dish pairs roasted Brussels sprouts with sweet, caramelized sweet potatoes, creating a perfect harmony of flavors and textures. Tossed in a zesty maple-balsamic dressing and sprinkled with toasted nuts, it’s not just a side; it’s a heartwarming centerpiece. Ideal for fall gatherings or weeknight dinners, this nutrient-packed medley is both satisfying and wholesome.
ingredients
- 1 pound Brussels sprouts, halved
- 2 medium sweet potatoes, diced
- 3 tablespoons olive oil
- 2 tablespoons maple syrup
- 1 tablespoon balsamic vinegar
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 1/2 cup pecans or walnuts, chopped
- Fresh parsley, for garnish
steps
- 1.
Preheat the oven to 425°F (220°C).
- 2.
In a large bowl, combine Brussels sprouts and sweet potato.
- 3.
Drizzle with olive oil, maple syrup, balsamic vinegar, garlic powder, salt, and pepper. Toss until evenly coated.
- 4.
Spread the mixture on a baking sheet in a single layer.
- 5.
Roast in the preheated oven for 25-30 minutes, stirring halfway through, until tender and caramelized.
- 6.
In the last 5 minutes of roasting, add the chopped nuts to the baking sheet to toast.
- 7.
Remove from the oven, allow to cool slightly, and garnish with fresh parsley before serving.
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