Roasted Sweet Potato and Brussels Sprouts
A simple sheet pan side dish, caramelized brussels sprouts and sweet potato cubes roasted with maple syrup and finished with fresh lemon juice.
Servings: 4
Calories: 115kcal
Equipment
- Large baking sheet
- Parchment paper or silicone baking mat
- large mixing bowl
- Sharp knife and cutting board
Ingredients
- 1 pound brussels sprouts trimmed and halved
- 1 large sweet potato about 1 pound, peeled and cut into ¾ inch cubes
- 2 tablespoons olive oil
- 1½ teaspoons garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon maple syrup
- 1 lemon for juice
- Fresh parsley chopped, for garnish
Instructions
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- Trim and halve the brussels sprouts. Peel the sweet potato and cut into cubes about the same size as the sprout halves.
- Place the vegetables in a large mixing bowl. Add the olive oil, maple syrup, garlic powder, salt, and pepper, and toss until every piece is coated.
- Spread the vegetables in a single layer on the prepared baking sheet, arranging the brussels sprouts cut side down.
- Roast for 25 minutes, without stirring, until the vegetables are golden and caramelized at the edges.
- Remove from the oven, squeeze fresh lemon juice over the top, and sprinkle with chopped parsley before serving.
Notes
- Cutting the sweet potato and brussels sprouts to a similar size is the key to even cooking.
- Resist the urge to stir the pan halfway through, staying still is what gives you those crispy caramelized edges.
- Leftovers keep in the fridge for up to 4 days and reheat best in the oven, not the microwave.
- Swap maple syrup for honey if that's what you have on hand.
Nutrition
Calories: 115kcal | Carbohydrates: 28g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 643mg | Potassium: 697mg | Fiber: 7g | Sugar: 9g | Vitamin A: 8878IU | Vitamin C: 112mg | Calcium: 79mg | Iron: 2mg
