Roasted Brussels Sprouts and Sweet Potatoes

Brussels sprouts, a polarizing vegetable that gets a lot of (unfair) hate, are anything but boring when you roast them with sweet potatoes.Crispy on the outside, yet tender and slightly caramelized on the inside, the sprouts get all the glory here, but the sweet potatoes more than hold their own.

The back story behind this recipe is, well, there isn't one. It's just a simple and delicious way to cook Brussels sprouts and sweet potatoes. However, there is a bit of a debate about the best way to cook Brussels sprouts. Some people prefer to boil them, while others prefer to roast them. I'm firmly in the roasting camp. Roasting brings out the natural sweetness of the sprouts and gives them a crispy texture. Plus, it's so easy to do. Just toss the sprouts with olive oil, salt, and pepper, and roast them in a hot oven until they're tender and slightly caramelized.

Prep time: 10 | Cook time: 25 | Serves: 4

Ingredients

• 1 pound Brussels sprouts, trimmed and halved
• 1 pound sweet potatoes, peeled and cubed
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a large bowl, combine the Brussels sprouts, sweet potatoes, olive oil, garlic, thyme, salt, and pepper. Toss to coat.
3. Spread the vegetables evenly on a baking sheet.
4. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized.
5. Serve immediately.

Why It Works

• Roasting brings out the natural sweetness of Brussels sprouts.
• Crispy on the outside, yet tender and slightly caramelized on the inside, the sprouts get all the glory here, but the sweet potatoes more than hold their own.
• Sweet potatoes are a good source of fiber and vitamin A.