Roasted Brussels Sprouts And Sweet Potatoes Recipes

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OVEN ROASTED SWEET POTATOES AND ROASTED BRUSSELS SPROUTS RECIPE



Oven Roasted Sweet Potatoes and Roasted Brussels Sprouts Recipe image

Roasted vegetables (like these Brussels sprouts and sweet potatoes) are superior in almost every way; it's a fact. But they take up valuable oven space on holidays. Make them ahead of time and reheat! Save on time and stress.

Provided by Karen

Categories     Side Dish

Time 55m

Number Of Ingredients 10

1 pound Brussels sprouts (trimmed)
1 large sweet potato (1 pound)
2 cloves garlic (smashed)
1/3 cup olive oil
1 teaspoon cumin
1/4 teaspoon garlic salt
1 teaspoon salt
pepper (to taste)
1 tablespoon red wine vinegar
thyme (fresh, to garnish)

Steps:

  • Preheat your oven to 400 degrees F.
  • Trim your Brussels by cutting off the little brown end. If there are any yellow leaves, pull them off. Cut any large ones in half. Add to a large bowl.
  • Peel your sweet potato and chop into 1-2 inch pieces. Add to the large bowl.
  • Smash 2 cloves of garlic and add it to the bowl.
  • Pour 1/3 cup olive oil over the vegetables.
  • Add cumin, garlic salt, salt, and pepper to taste. Stir to coat.
  • (Line a large sheet pan with foil if you want super easy cleanup)
  • Drizzle a little olive oil onto the sheet pan and rub it all over the pan (or foil) with your hand. Or you could spray it really well with nonstick spray.
  • Pour the veggies onto the pan.
  • Roast at 400 for about 40-45 minutes. The veggies are done when they are brown and a fork slides into them easily.
  • Place the veggies in a serving bowl and toss with 1-2 tablespoons red wine vinegar to taste. Garnish with fresh thyme if you want. Eat hot!

Nutrition Facts : ServingSize 1 cup, Calories 191 kcal, Carbohydrate 19 g, Protein 4 g, Fat 12 g, SaturatedFat 2 g, Sodium 536 mg, Fiber 5 g, Sugar 4 g, UnsaturatedFat 10 g

ROASTED BRUSSELS SPROUTS AND SWEET POTATOES RECIPE



Roasted Brussels Sprouts and Sweet Potatoes Recipe image

Roasted Brussels Sprouts and Sweet Potatoes, an easy roasted vegetable side dish recipe that comes together in 40 minutes with only 5 ingredients!

Provided by Kristina Todini, RDN

Categories     Salads + Side Dishes

Time 40m

Number Of Ingredients 5

1 pound brussels sprouts (washed and trimmed)
1 pound sweet potatoes (washed)
2 whole garlic cloves (sliced thin)
2 tablespoons olive oil
1 pinch salt and pepper

Steps:

  • Preheat: Preheat the oven to 400 degrees (200 C).
  • Prep vegetables: Wash brussels sprouts and sweet potatoes. Cut stems from brussels sprouts and cut into halves or quarters. Cut the ends from sweet potatoes, then cut them into small 1/2 inch cubes for roasting (you do not need to peel them before roasting).
  • Roast vegetables: Arrange the sweet potatoes and brussels sprouts on a baking sheet and drizzle with olive oil, tossing the vegetables to completely cover with oil and sprinkle with sliced garlic, salt, and pepper. Place sheet pan in the oven and roast for 35 minutes, stirring halfway through to roast on all sides.
  • Serve vegetables: Remove pan from oven, arrange vegetables on a plate and serve as a side dish or let cool and use as a salad topping.

Nutrition Facts : ServingSize 1 g, Calories 104 kcal, Carbohydrate 17 g, Protein 3 g, Fat 4 g, Sodium 50 mg, Fiber 4 g, SaturatedFat 1 g, Sugar 4 g, UnsaturatedFat 4 g

ROASTED BRUSSELS SPROUTS & SWEET POTATOES



Roasted Brussels Sprouts & Sweet Potatoes image

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 spice things up a little, try one of the variations. Swapping a few spices and adding fresh stir-ins to coat the roasted Brussels sprouts and sweet potatoes transforms the flavor of the dish to something new, yet equally delicious.

Provided by Jasmine Smith

Categories     Healthy Baked & Roasted Sweet Potato Recipes

Time 30m

Number Of Ingredients 8

1 pound Brussels sprouts, trimmed and halved
1 large sweet potato (about 12 ounces), peeled and cubed (3/4-inch)
3 tablespoons extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon salt
½ teaspoon ground pepper
¼ teaspoon cayenne pepper

Steps:

  • Preheat oven to 450°F. Toss Brussels sprouts, sweet potatoes, oil, cumin, paprika, salt, pepper and cayenne on a large rimmed baking sheet; spread in a single layer. Roast until tender and browned, about 20 minutes, stirring halfway through.

Nutrition Facts : Calories 95 calories, Carbohydrate 11 g, Fat 5 g, Fiber 3 g, Protein 3 g, SaturatedFat 1 g, Sodium 315 mg, Sugar 3 g

ROASTED SWEET POTATOES AND BRUSSELS SPROUTS



Roasted Sweet Potatoes and Brussels Sprouts image

Turn on the oven for Roasted Sweet Potatoes and Brussels Sprouts. Sprinkle these Roasted Sweet Potatoes and Brussels Sprouts with grated Parm and enjoy!

Provided by My Food and Family

Categories     Vegetable Recipes

Time 50m

Yield 8 servings

Number Of Ingredients 6

1 pkg. (19 oz.) ORE-IDA Sweet Potato Steak Fries
1 lb. Brussels sprouts, trimmed, cut in half
1 large onion, cut into wedges
1/2 cup KRAFT Italian Vinaigrette Dressing made with Extra Virgin Olive Oil
8 cloves garlic, minced
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

  • Heat oven to 400ºF.
  • Combine first 3 ingredients in large bowl. Whisk dressing and garlic until blended. Add to fries mixture; mix lightly.
  • Spread onto rimmed baking sheet sprayed with cooking spray.
  • Bake 35 min. or until Brussels sprouts are tender and fries are golden brown.
  • Sprinkle with cheese.

Nutrition Facts : Calories 160, Fat 6 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 4 g

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