These Roasted Sweet Potato & Brussels Sprouts are special. Roasted to perfection, they’re gorgeous as is, but to take them over the top, finish with a sweet, tart White Balsamic Vinaigrette.

Roasted Sweet Potato and Brussels Sprouts

The high-temperature roasting caramelizes the natural sugars in the sweet potatoes as it transforms the Brussels Sprouts into utter deliciousness. Best of all, the recipe is easy and a cinch to pull off!

About Roasted Sweet Potato and Brussels Sprouts:

There are two special touches in this recipe.

The first is a drizzle of White Balsamic & Honey Vinaigrette as the veggies as the vegetables come out, hot, from the oven. It’s transcendent! That vinaigrette brightens the whole dish. You will forget you’re eating healthy veggies! Don’t skip it!

The second is to add a little extra sumpin’. A half cup or so of Candied Pecans (or walnuts), or a small handful of dried cranberries or cherries, or a sprinkle of pomegranate seeds. I’d save them all, except the dried cranberries, for a special occasion.

Roasted Sweet Potato and Brussels Sprouts

Making Roasted Sweet Potato and Brussels Sprouts:

Don’t crowd your pan; use two if needed and rotate them top to bottom, front to back if it looks as if they are not cooking evenly.

An optional “trick” works with any roasted potato, knocks off oven time, and ensures the potatoes are browned and crispy. Par-cook after cutting, in a small amount of water.

Add potatoes and 1/2 cup water to a bowl, cover with plastic wrap, and microwave 5 to 7 minutes, until the edges soften and look a little gummy. Stop halfway through and shake the bowl. Drain and proceed with the recipe.

Use this recipe as a template for other vegetables. Good candidates are the roots, carrots, parsnips, rutabagas, or a combination. Fall/winter squashes like butternut or acorn will be great, too. The vinaigrette will be fabulous over almost any roasted vegetables.

Roasted Sweet Potato and Brussels Sprouts

Serving:

These are a fabulous everyday side for anything from chicken to pork or roast beef. They’d make a great vegetarian option in a bowl with greens, grains, and chickpeas or white beans. Maybe with a dab of yogurt and a few herbs.

Of course, you can’t go wrong with more sausage or bacon! Since the casserole already calls for sausage, bacon, or ham, maybe you’ll want to choose a side that’s not already in the casserole itself.

These are easy enough for a weeknight, but with the special additions, they’d be perfect for a fall or winter gathering or holiday.

Storing and Reheating Roasted Sweet Potato and Brussels Sprouts:

May make ahead for a dinner the previous day. Refrigerate, then let sit at room temperature before reheating in the oven. Directions are in the recipe. This is a beautiful dish for meal prep. The vegetables reheat well in the microwave or a dry, warm skillet.

Store vegetables in an airtight container, four to five days. The vinaigrette keeps for a week or two. If the olive oil hardens, place it on the counter to warm, run warm water over the container, or microwave in short bursts.

Refashion leftovers by serving over polenta as shown, or in a bowl or salad.

Roasted Sweet Potatoes with Brussels Sprouts, Dried Cherries, and a White Balsamic Honey Vinaigrette

Our Day of Cooking:

This recipe came about when my friend Rosanne joined me for a day of cooking. We also made:

• Instant Pot Roast Beef – So we could make sandwiches and have leftovers!
• Panera’s Steak and White Cheddar Panini – Fabulous!
• Easy Broccoli, Ham & Cheese Quiche – Quiche is always a winner for make-ahead.
• Almost Alton’s Oven Roasted Broccoli – Another great vegetable side.

Oven Roasted Broccoli

Saving Money on Groceries:

What you pay for groceries depends on not just WHERE you shop, but WHEN. Be strategic and stock up at rock-bottom prices.

• The best sales are before holidays; check out Win at the Grocers. Think beyond the occasion & use the opportunity to stock up at a low for the coming weeks to months.
• If available, take advantage of discount stores like Aldi or Lidl. The pricing at Buyer’s clubs is not always the lowest, but can trump in quality. Be selective when shopping there.

Brussels Sprouts:

• Brussels Sprouts are in season fall through spring, but available year-round. Best pricing is during their peak season; it coincides with our Winter Holidays. Pick them up on the cheap and use more.
• Place unwashed Brussels in a perforated bag in the crisper drawer. Don’t toss if leaves are yellowed; peel off any damaged leaves. Unattractive spots can be trimmed. Brussels keep for a week or more, but the flavor becomes stronger with time.

Sweet Potatoes:

• Seasonal in the fall, sweet potatoes are harvested from late August through November. The best are harvested after a light frost, but before a heavy one, and given time to cure (which turns starch to sugar), so later-season ones are tastier.
• Sales are competitive during the Winter Holidays, and the price drops drastically. Check out discount stores for fabulous pricing.
• Look for firm potatoes, even in color, with unbroken, smooth, taut skin and no sprouting. Small to medium sweet potatoes, even in size, are best for most applications. Larger ones are drier and better for fries.
• Store in a dark, cool, well-ventilated area between 55 and 60 degrees, well away from any onions or other vegetables, and they’ll keep for weeks. Do not refrigerate.

Honey:

• Honey can be pricey. Check drugstore sales (not a typo – they’ll have store coupons) and ethnic markets for best pricing. Buyers’ clubs have decent prices, as do discount stores.
• If crystallized, don’t toss. Gently heat in the microwave or on the stovetop in a pan of warm water. If in plastic, heat only enough to pour into a glass jar, then continue.

Balsamic Vinegar:

• Plain balsamic can be substituted for white.
• Sales on vinegar are usually unadvertised; check the aisles often through the summer.
• Most vinegar is at a low before Easter. Stock up for the year on jugs and fancier versions if the price is right.
• Check buyers’ clubs, discount stores, and specialty stores like Trader Joe’s for good pricing on better balsamics.

Hello to all my frugal friends visiting! Roasted Sweet Potato and Brussels Sprouts are transformative! What a way to make these earthy veggies, perfect for family or guests.

Mollie

Roasted Sweet Potatoes & Brussels Sprouts

Roasted Sweet Potato & Brussels Sprouts

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• Author: mollie kirby and Rosanne
• Prep Time: 15 minutes
• Total Time: 1 hour
• Yield: 6 to 8 servings 1x
• Category: Vegetable Side

Ingredients

Scale 1x2x3x

• 2 to 3 medium-sized sweet potatoes, peeled and cut into bite-sized pieces, about 1/2” dice
• 1 pound Brussels Sprouts, halved if small, quartered if larger (trim a bit from the stem and cut through the root end)
• 2 to 3 tablespoons olive oil
• salt & pepper to taste
• 1/2 to 1 teaspoon dried thyme
• White Balsamic Honey Vinaigrette, below
• 1/2 cup or more of either: Candied Pecans or walnuts, dried cherries, dried cranberries, or pomegranate seeds

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Instructions

Position rack in top third of oven and preheat to 425°F. Line a rimmed baking sheet or two with foil and spray or oil it.

In a large microwave-safe bowl, add diced potatoes and two or three tablespoons water. Cover tightly with plastic wrap and microwave for five minutes. Remove, carefully open the wrap, stir, replace wrap and microwave for two to three more minutes until potatoes are partially cooked and the edges look a little soft and “gummy.” Drain.

Place Potatoes and Brussels Sprouts on prepared tray. Drizzle with olive, salt and pepper, and thyme to taste. Toss. Spread into a single layer. If vegetables won’t fit on a single tray in a single layer, use two.

Place in oven and bake until the potatoes and Brussels sprouts have started picking up color, about 20 minutes. Stir and continue to roast until vegetables are cooked to your liking, tender and browned in spots, 10 to 15 minutes longer. If using two trays, rotate from top and bottom and front to back for even roasting. If vegetables are finished cooking and not caramelized to your liking, turn on the broiler for a minute or two.

Remove from oven and drizzle with White Balsamic & Honey Vinaigrette, taste for seasoning, and add more salt or pepper as needed. Toss with nuts, dried cherries, dried cranberries, or pomegranate seeds.

Serve warm or at room temperature. Can be made ahead a day and refrigerated. Let stand at room temperature for about 30 minutes and rewarm in a 350°F oven about 15 minutes.

White Balsamic Vinaigrette:

• 2 tablespoons honey
• 3 tablespoons olive oil
• 1 1/2 tablespoons White Balsamic
• pinch of salt and pepper

Whisk ingredients together. Taste and adjust by adding more honey, vinegar, or salt and pepper as desired.

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I’ll be linking up this week at Fiesta Friday 208. Be sure to stop by and see all the posts. 🙂