Sheet Pan Sweet Potato & Brussels Sprouts
A colorful and flavorful dish that pairs sweet potatoes with Brussels sprouts, roasted to perfection with a touch of seasoning.
Ingrédients
Main Ingredients
- 2 medium sweet potatoes, diced Ensure they are cut into bite-sized cubes for even cooking.
- 1 pound Brussels sprouts, halved Remove any wilted leaves for better roasting.
- 3 tablespoons olive oil High smoke-point oil recommended for roasting.
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- to taste Salt and pepper Adjust according to taste preferences.
Instructions
Preparation
- Start by washing and peeling the sweet potatoes. Dice them into bite-sized cubes for even cooking.
- For the Brussels sprouts, remove any wilted leaves and slice them in half.
Mixing Ingredients
- In a large bowl, combine the diced sweet potatoes and halved Brussels sprouts.
- Drizzle olive oil over the vegetables. Sprinkle in garlic powder, paprika, salt, and pepper to taste.
- Toss everything well until all pieces are evenly coated with olive oil and seasonings.
Cooking
- Preheat the oven to 425°F (220°C).
- Spread the seasoned vegetables on a sheet pan in a single layer.
- Bake for about 25-30 minutes, stirring halfway through to ensure even roasting.
- Check for doneness at the 25-minute mark; they should be tender and lightly caramelized.
Serving
- Remove the pan from the oven and serve warm as a side dish or add to salads or grain bowls.
Notes
To store leftovers, cool completely before transferring to an airtight container. Store in the refrigerator for up to 4 days. For freezing, place in a freezer-safe container and it can last for up to three months.