Roasted Sweet Potatoes and Brussel Sprouts Recipe
Roasted Sweet Potatoes and Brussel Sprouts make the perfect side dish for the holiday season or any weeknight dinner. Exploding with robust flavor from roasted veggies, fresh herbs and savory seasonings, there's nothing better than a delicious side dish with delicious flavor.
Servings: 6 servings
Calories: 287kcal
Ingredients
- 1 1/2 lbs Brussel sprouts chopped in half lengthwise
- 4 cups sweet potatoes cubed
- 1/4 cup olive oil divided
- 3 cloves garlic minced
- 3 tbsp lemon juice juice of 1 lemon divided
- 1 tbsp agave or other sweetener
- 1 tsp Dijon mustard
- 1/2 cup parsley coarsely chopped
- 1/2 cup pecans chopped
- 2 oz pomegranate seeds
- 1/2 tsp thyme plus more whole sprigs for garnish
Instructions
- Before you begin, preheat the oven to 400 degrees F/204 degrees C. Wash your Brussel sprouts and sweet potatoes (I use this fruit and vegetable wash) and pat dry.
- Cut the sweet potatoes into sweet potato cubes. To do this, cut in half lengthwise, then cut each half into 3rds. Next cut each third into 1-inch cubes. Cut off the little brown ends of the Brussel sprouts. Remove any brown, yellow or withering leaves. Cut Brussels sprouts in half lengthwise.
- Place veggies in a single layer in a 9x13 vegetable dish. To the casserole dish add ⅛ cup olive oil, 3 cloves of minced garlic, ½ of the juice from the lemon, ½ teaspoon sea salt, and ½ teaspoon pepper. Toss Brussels sprouts and sweet potatoes until the vegetables are coated. If you want, before you start, you can choose to line the baking dish with parchment paper or aluminum foil for easier cleanup.
- Place in a hot oven. Bake for 20 minutes. Mix the vegetables around. Bake for an additional 20 to 25 minutes or until the vegetables are fork tender and have a nice golden brown color.
- In a medium bowl add ⅛ teaspoon olive oil, the other half of the lemon juice, vegan Parmesan, agave, Dijon mustard and the rest of the sea salt, and black pepper. Mix until combined. Pour over the vegetables. Mix until well- incorporated.
- Top with parsley, pecans, and pomegranate seeds. Mix until incorporated.
- Finish by topping with sprigs of fresh thyme and serve immediately.
Notes
- For best results, be sure to use high quality ingredients.
- If you prefer, you can use a large baking sheet in place of a casserole dish.
- For an optional treat, add two tablespoons of organic unrefined palm sugar to the marinade. This will help caramelize the veggies adding an extra layer of stickiness like in these Sticky Shiitake Mushrooms. .
- Because this roasted sweet potatoes recipe takes up lots of space in the oven and even more time to cook, you can easily make it ahead of time and reheat on the day that you need it.
- NUTRITIONAL INFORMATION IS AN ESTIMATE BASED ON INGREDIENTS I USED.
Nutrition
Serving: 1serving | Calories: 287kcal | Carbohydrates: 35g | Protein: 6g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Sodium: 90mg | Potassium: 840mg | Fiber: 8g | Sugar: 10g | Vitamin A: 13869IU | Vitamin C: 110mg | Calcium: 92mg | Iron: 3mg