In this post, I’m sharing how to roast brussels sprouts and sweet potatoes in an oven, skillet, and an air-fryer. Hope you enjoy this Roasted Brussel Sprouts and Sweet Potatoes recipe!! If you give this recipe a try, please rate by clicking stars ⭐️ in the recipe card. Thank you ❤️! You can also follow me on Facebook | Instagram to see what’s cooking in my kitchen!!
I prefer to bake them and add them to salads since they add volume and keep me full longer. Also, I can prep them on weekends making it easy peasy!! If you are one of those who don’t like brussels sprouts I would encourage you to try them this way and am sure you will love it!! My kids devoured them so that speaks volumes about how delicious this side is. Both sweet potato and brussels sprouts are high in fiber, vitamins, minerals, and antioxidants, making them a nutritious addition to your diet. The best part about this recipe is, it is really easy to put together and can be made ahead of time. The leftovers are equally delicious too, hot as well as cold!! To make this side dish, the main veggies sweet potatoes, and brussels sprouts along with onions and garlic, are coated with olive oil and spices curry powder, paprika, garlic powder, salt, pepper. These are then roasted in the oven or air fryer until golden and crispy. Nuts like dried cranberries and crunchy pecans are added for more texture, flavor, and crunch. It’s finished with parmesan cheese, a splash of maple syrup, and a dash of lemon juice that brings this dish together. Not to forget the cilantro that adds an element of freshness to this dish. You can serve it as a side or as a salad by adding some greens to it or some grains to make it more filling. Either way, it is super delicious!! 1 - Cut the veggies. Trim your Brussels sprouts by cutting off the brown end and pull off any yellow leaves. Cut the large ones in half as we want them to be approximately the same size. Add to a large bowl. Peel your sweet potato and chop into 1-2 inch pieces. Add to the bowl too. Peel and chop 1 red onion into cubes and add that to the bowl. Slice 2 cloves of garlic and add it to the bowl. 2 - Pour olive oil over the vegetables and add in the spices (curry powder, paprika, garlic powder, salt, pepper). 3 - Stir until well combined and each veggie is evenly coated. 4 and 5 - transfer to the lined and greased baking tray and bake at 400°F for about 25-30 mins until the veggies are done (fork tender) and golden brown. Do not overcrowd the pan, else the veggies will steam and not crispy up. Do it in batches if needed or use 2 pans. 6 - Transfer the veggies to the same bowl we used for mixing earlier and to it add maple syrup while it is still warm. 7 -10 - Add in the cranberries, cilantro, grated cheese, 1-2 tablespoons lemon juice (as per taste). 11 - Last but not least add the crunchy pecans or walnuts just when ready to serve. 12 - Toss everything together and serve garnished with fresh cilantro and serve warm or at room temp. Work in batches without overcrowding the air fryer basket. Spray the lined filter with oil and add the first batch of veggies and bake at 370F for 8-10 mins rotating halfway through. The veggies roast faster in the air-fryer and the time may vary based on the brand. Keep a close watch after 6 mins as they can go from done to burn very quickly.
Add other veggies to it like roasted cauliflower, broccoli, potatoes, or red bell pepper. Serve the roasted brussels sprouts and sweet potatoes with balsamic glaze. Add quinoa, rice, wild rice, or pasta to make it a more filling and complete meal Add arugula, spinach, or your choice of salad leaves to make it a salad.
That sliced garlic adds a lot of flavors and a little goes a long way so don’t skip it. Do not overcrowd the pan. Overcrowding will cause the veggies to steam and they won’t roast and get caramelized. Do in batches if needed or use 2 pans. Place the Brussels sprouts cut-sides down on the baking sheet because they will get nice and caramelize on that side. Leftovers can be stored refrigerated in an airtight container for 3-4 days. Just cool completely before storing them. To reheat, spread out evenly on a baking tray and roast for about 5-10 mins at 400°F until crispy. To make it vegan, skip the cheese or use a vegan alternative.
Recipe Card
