These roasted Brussels sprouts and sweet potatoes are a fantastic side dish! The Brussels sprouts get crispy and caramelized while the sweet potatoes become soft and sweet.
It’s like a veggie party on your plate! I love tossing them with olive oil and a bit of salt before roasting. They’re perfect for any meal, and trust me, you might even want to snack on them! 😄
Key Ingredients & Substitutions
Brussels Sprouts: Fresh Brussels sprouts are best for roasting, as frozen ones may turn mushy. If you can’t find them, consider using green beans or cauliflower for a different texture.
Sweet Potatoes: While orange-fleshed sweet potatoes create a sweet flavor, you can try using regular potatoes or butternut squash as substitutes. They’ll change the taste a bit but still be delicious!
Pecans: These add a lovely crunch. If you’re allergic to nuts, sunflower seeds or pumpkin seeds work well. They still give a hearty texture without the nuts!
Raisins: They provide a pop of sweetness. You can swap them for dried cranberries or apricots for a different flavor. For a less sweet option, consider omitting them altogether.
What’s the Best Way to Roast Vegetables to Make Them Crispy?
To get your Brussels sprouts and sweet potatoes crispy, follow these tips:
- Preheat your oven: Always start with a hot oven at 400°F (200°C) to help the veggies roast rather than steam.
- Use enough oil: A good drizzle of olive oil helps in achieving that crispy exterior. Don’t skimp on it!
- Space them out: Spread the vegetables in a single layer. Crowding them can lead to steaming rather than roasting, which won’t give you that nice crunch.
- Toss halfway: Halfway through roasting, toss the veggies to ensure they cook evenly and all sides get golden brown.
Following these steps will lead to perfectly roasted vegetables that are both crispy and tender!
How to Make Roasted Brussels Sprouts and Sweet Potatoes with Pecans and Raisins
Ingredients You’ll Need:
Vegetables:
- 1 lb Brussels sprouts, trimmed and halved
- 2 cups sweet potatoes, peeled and diced into 1/2 inch cubes
Add-ins:
- 1/2 cup pecans, roughly chopped
- 1/3 cup raisins
Seasoning:
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tsp fresh thyme leaves (or 1 tsp dried thyme)
Optional Sweetness:
- 1 tbsp maple syrup or honey, for slight sweetness (optional)
How Much Time Will You Need?
This recipe requires about 10 minutes of prep time and 30–35 minutes of cooking time. This means you can have a delicious veggie side dish ready in just under an hour!
Step-by-Step Instructions:
1. Preheat the Oven:
First of all, preheat your oven to 400°F (200°C). This ensures that your vegetables start roasting right away when they hit the pan.
2. Prepare Your Vegetables:
In a large mixing bowl, combine your halved Brussels sprouts and diced sweet potatoes. Make sure they’re all nicely trimmed and diced for even cooking.
3. Season the Veggies:
Drizzle the olive oil over the veggies. Then sprinkle on the salt, pepper, and thyme leaves. Use your hands or a spoon to toss everything together until all the vegetables are coated in the oil and seasoning.
4. Spread on a Baking Sheet:
Now, spread the seasoned Brussels sprouts and sweet potatoes out in a single layer on your prepared baking sheet. Give them a little space; this helps them roast instead of steam!
5. Start Roasting:
Place the baking sheet in the oven and roast for about 20 minutes. You want them to start getting tender and a little golden.
6. Add Pecans and Raisins:
After 20 minutes, remove the baking sheet from the oven. Toss in the chopped pecans and raisins with the vegetables, mixing gently.
7. Finish Roasting:
Return the baking sheet to the oven and roast for another 10–15 minutes. You’ll know it’s done when the Brussels sprouts are golden and crispy around the edges and the sweet potatoes are tender.
8. Optional Sweet Touch:
If you like a bit of sweetness, now is the time to drizzle with maple syrup or honey. Toss everything gently to mix!
9. Serve and Enjoy:
Serve your roasted Brussels sprouts and sweet potatoes warm, garnished with extra thyme if you feel fancy. This dish is great alongside roasted meats or as a main for a veggie-filled meal.
Enjoy your colorful and tasty side dish!
Can I Use Frozen Brussels Sprouts and Sweet Potatoes?
While fresh vegetables yield the best results, you can use frozen Brussels sprouts and sweet potatoes. Just be sure to thaw them completely and pat them dry to avoid excess moisture, which can prevent crispiness during roasting.
What Can I Substitute for Pecans?
If you’re allergic to nuts or just don’t have pecans on hand, feel free to substitute with sunflower seeds or pumpkin seeds. They provide a similar crunch and flavor without the nuts!
How Long Can I Store Leftover Roasted Vegetables?
Leftover roasted Brussels sprouts and sweet potatoes can be stored in an airtight container in the fridge for up to 3 days. To reheat, pop them in the microwave or warm them on the stovetop until heated through.
Can I Add Other Vegetables to This Recipe?
Absolutely! Feel free to add other root vegetables like carrots or parsnips for variety, or even bell peppers for a pop of color and sweetness. Just make sure they are cut into similar sizes to ensure even cooking!
