It’s easy to get creative with these roasted Brussels sprouts and sweet potatoes.
For a quick side dish that complements just about everything, follow the main recipe.
If you want to liven things up a little, try one of the variations.
Swapping out a few spices and adding fresh stir-ins transforms the flavor of the dish.
Heart-healthy sweet potatoes and Brussels sprouts are coated with smoky cumin and paprika and roasted to perfection.
Keep reading for our expert tips, including recommendations for prepping the veggies to ensure they roast evenly.
Roast until tender and browned, about 20 minutes, stirring halfway through.
Keeping the stem intact helps keep the Brussels sprout in one piece while cooking.
For this recipe, we use an orange-flesh variety of sweet potato.
Orange-flesh sweet potatoes tend to be denser and sweeter than the yellow-flesh variety.
Common varieties of orange-flesh sweet potatoes are Beauregard, Jewel and Garnet.
Sweet potatoes are available year-round, but are of the best quality in fall and early winter.
Choose a sweet potato with smooth skin that is firm and free of soft spots, cracks or bruises.
You don’t need to soak or boil Brussels sprouts before roasting them.
Boiling dilutes the flavor and can leach nutrients from the Brussels sprouts into the liquid.
Boiling will also give the Brussels sprouts a mushy, waterlogged texture.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
