Roasted Sweet Potato & Brussels Sprouts

These Roasted Sweet Potatoes & Brussels Sprouts are pretty special. Roasted to perfection, they’re gorgeous as is, but you’ll want to take these one step further: Finish them off with a sweet, tart White Balsamic Vinaigrette.

Roasted Sweet Potatoes & Brussels Sprouts with a White Balsamic Honey Vinaigrette.

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

The high-temperature roasting brings out the best in the vegetables; it gives them a touch of smoky flavor. Best of all, roasting is super easy. Oops, that slipped out! I meant to say roasting caramelizes the natural sugars in the potatoes as it transforms the Brussels Sprouts into utter deliciousness. And, well, it’s super easy!

There’s one super important part of the recipe, the one that’s going to make you completely forget you’re eating healthy vegetables: The White Balsamic & Honey Vinaigrette. The sweet, slightly tart flavor brightens up the whole dish.

This another of the dishes a friend and I made last week the same day we did the Broccoli, Ham & Cheese Quiche. There’s still more to come, so stay tuned.  We divided the spoils and you can see I got some mileage out of these veggies.

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

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

Roasted vegetables are a fantastic side for just about everything; the flavor is a great complement to anything from chicken breasts to pork chops to roast beef. They’d be perfect at a dinner party or as a Thanksgiving or Christmas side.

I took what I had left a step further. I reheated them in a skillet and served over the top of a little polenta. For breakfast. 🙂 They would have been great added to a bowl or salad, and had I been thinking, a few white beans or braised chickpeas would have upped the protein.

If you’re thinking Meal Prep, you couldn’t go wrong with a tray of Oven Roasted Sweet Potatoes and Brussels Sprouts to go along with what you’are making. They’re so versatile.

Roasted Sweet Potatoes & Brussels Sprouts with a White Balsamic Honey Vinaigrette.

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

Originally we were going to add Candied Pecans (or maybe walnuts) to these veggies. We spaced it, so I tossed a few dried cherries. Their slightly sweet flavor played so well with the dressing. If you’d rather, pomegranate seed or dried cranberries would be just as good.

I have a little “trick” up my sleeve for roasting any type of potatoes;, it’s an extra step but knocks off oven time & the potatoes brown up crispy and delish. Par cook those potatoes a few minutes in the microwave.  Another thing? Don’t crowd the pan; use two if needed.

As far as pricing, Brussels Sprouts aren’t a specialty item anymore. I’d check Aldi for both the Brussels & the sweet potatoes. If you don’t have an Aldi, sweet potatoes go on sale now and then and keep so well for weeks, so there’s no reason to pay full price.

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

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

Roasted Sweet Potatoes & Brussels Sprouts

  • Servings: 6-8
  • Difficulty: east
  • Print

  • 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

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 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 the 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. 🙂

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Oven Roasted Sweet Potatoes & Brussels Sprouts, roasted to perfection then tossed with a White Balsamic & Honey Vinaigrette #RoastedSweetPotatoes&BrusselsSprouts #SweetPotatoesBrusselsSprouts

29 thoughts on “Roasted Sweet Potato & Brussels Sprouts

    • That would be good, too!

      When I was in 1st grade, a nun noticed I wasn’t eating my sweet potatoes at lunch and asked why. I said I didn’t like them. She told me to sit there until I ate them. Well, the grades ate in shifts, with the youngest first, there I sat until all the different grades came in. sat down around me, ate and left. First the 3rd, 4th & 5th graders, then the 6th, 7th and 8th and so on all the way up through the Seniors. The tables were cleaned, the dishes all washed, the lights turned out and the lunch ladies gone when someone missed me at the end of the day. Sister Rose (who I adored) showed up and knelt beside me and asked what was going on. I wasn’t crying or upset or defiant, I was just resigned. I couldn’t eat them, so I couldn’t leave, lol. When I told her, she said she didn’t like sweet potatoes, either and she thought I had great taste and was going to give me an “A” in eating. She took my hand and we went back to the school (the cafeteria was in a different building) and when I got my report card at the end of the quarter, there was a little piece of paper clipped to it that said “A for eating!” Tells ya a lot about my personality.

      It wasn’t until I was in my 40’s that I had a taste of a real sweet potato, cooked plain (not canned or whipped or mashed or in a casserole with brown sugar or marshmallows) that I realized I liked them! I was shamed, then, into take a bite of one!

  1. Pingback: Roasted Sweet Potato & Brussels Sprouts — Frugal Hausfrau | My Meals are on Wheels

  2. I’ve been eating roasted brussel sprouts and sweet potatoes for several days now at dinner–they’re two of my favorite veggies. I love the balsamic vinaigrette these get tossed in, I’ll have to give it a try soon. Thanks Mollie 🙂

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