Roasted Sweet Potatoes and Brussels Sprouts with Balsamic and Parmesan uses two of my favorite winter vegetables and the combination of flavors here was perfect. And if one of these is not a favorite at your house, the variations for roasted vegetables are endless; see more ideas after the recipe.
I was on the phone with my sister Sandee talking about Thanksgiving food, and she cautioned me not to bring too many things because she knows that when I'm thinking of holiday food I have a habit of always adding just *one more thing* to the menu.
I guess I'm like that here too, because it seems like before every major holiday I get one or two last minute ideas that make it on to the blog. And when the idea of combining roasted sweet potatoes and roasted brussels sprouts popped into my mind, I just had to try it.
I tested out the Roasted Sweet Potatoes and Brussels Sprouts with Balsamic and Parmesan with Jake and my brother Rand and all three of us thought this combination was just the bomb! We loved it with the Parmesan, but everyone agreed Feta would also be delicious, so that's the version I'll be trying next time! And this recipe could not be easier. You can even cut up the brussels sprouts the day before if you're going to be busy making the rest of the meal.
And if you've already planned out your menu for Thanksgiving, this would make a great Meatless Monday side dish or lunch!
If you want to skip the photos below and watch a video instead, here is a video of how to make this recipe. See more recipe videos on My You Tube Channel.
Peel sweet potatoes and cut into chunks, then toss with olive oil, balsamic vinegar, salt, and pepper. Roast at 450F/220C for 20 minutes.
While sweet potatoes roast, trim stems of the brussels sprouts, cut in half, and toss with the rest of the olive oil, balsamic vinegar, salt, and pepper. Mix on the roasting pan with the sweet potatoes and roast about 20 minutes more, or until sweet potatoes are cooked through and both vegetables are slightly browned.
Roasted Sweet Potatoes and Brussels Sprouts with Balsamic and Parmesan
(Makes 6-8 servings, depending on what else you are serving with it. Recipe created by Kalyn when this combination popped into her mind a few days before Thanksgiving.)
1 lb. orange sweet potatoes, peeled and cut into pieces about 1 inch across. (These are sometimes called yams or sweet yams in U.S. grocery stores but they are sweet potatoes and not yams!)
1 lb. brussels sprouts, ends trimmed and cut in half lengthwise
2 T olive oil, divided
1 T balsamic vinegar, divided
salt and fresh ground pepper to taste
1/3 cup freshly grated Parmesan cheese (or crumbled Feta)
Preheat oven to 450F/220C. Spray an extra-large baking sheet with olive oil or non-stick spray.
Peel sweet potatoes and cut into chunks about 1 inch across. Put the sweet potatoes into a bowl and toss with 1 tablespoon olive oil, 1.5 teaspoons balsamic vinegar, salt, and pepper. Spread sweet potatoes out on the baking sheet and roast for 20 minutes.
While the sweet potatoes are roasting, wash the brussels sprouts and spin dry or pat dry with paper towels. Trim the ends, then cut the brussels sprouts in half lengthwise. (Discard any leaves that fall off; they tend to burn in the hot oven.) Toss the cut brussels sprouts with the other tablespoon of olive oil, the other 1.5 teaspoons of balsamic vinegar, and a little salt and pepper.
When sweet potatoes have cooked for 20 minutes, remove the baking sheet and toss sweet potatoes with the brussels sprouts. Roast 20 minutes more, or until the sweet potatoes are cooked through and both vegetables are slightly browned. (If your oven runs hot, I would check them after 15 minutes.)
Serve hot, sprinkled with the Parmesan (or Feta) as desired.
South Beach Diet / Low-Carb Diet Suggestions:
Brussels Sprouts are very low in carbs, but even though sweet potatoes are often considered to be a good carb, they are limited to Phase 2 or 3 for the South Beach Diet. To make this lower in carbs, use more brussels sprouts and less sweet potatoes. If you'd like this to be Paleo or Whole 30 approved, just omit the Parmesan.
Find More Recipes Like This One:
Use the Recipes-by-Diet Type Photo Index to find more recipes suitable for certain diets.
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.
More Roasted Vegetable Combinations to Try:
(Recipes from other blogs not always South Beach Diet or Low-Carb friendly; check ingredients.)
Roasted Brussels Sprouts with Avocado and Pecans ~ Kalyn's Kitchen
Roasted Brussels Sprouts and Grapes ~ Jeanette's Healthy Living
Roasted Carrots and Mushrooms with Thyme ~ Kalyn's Kitchen
Roasted Brussels Sprouts with Pomegranate ~ The View from the Great Island
Roasted Green Beans and Red Bell Pepper with Garlic and Ginger ~ Kalyn's Kitchen
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)