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