Roasted Sweet Potatoes and Brussels Sprouts are an easy side dish. This simple recipe is full of flavor from a dash of maple syrup, six cloves of garlic, and the nuttiness of roasted pecans.
Jump to:
Why I love these Roasted Sweet Potatoes and Brussels Sprouts
- Dietary needs - these roasted brussels sprouts and sweet potatoes are vegan, oil-free, gluten-free and refined sugar free.
- Simple ingredients - besides brussels sprouts and sweet potatoes, some maple syrup and pecans add flavor to the dish
- Nutrient dense - everyone loves roasted potatoes, right? Add some sprouts to your roast and increase the nutrient content of the dish significantly
- Versatile side - you can serve this dish alongside any main dish for extra vegetables
Ingredient Notes & Substitutions
- Brussels Sprouts
- Sweet Potatoes: I like to leave the skins on my sweet potatoes because that's where a lot of the fiber is, but you can peel your sweet potatoes if you want
- Vegetable Broth: I use broth in place of oil to keep roasting recipes like this one oil-free
- Maple Syrup: you can sub date syrup for a completely fruit sweetened dish
- Garlic: six cloves seems like a lot but when it's roasted the garlic mellows out
- Salt & Pepper
- Raw Pecans: pecans add some crunch at the end and a good nutty flavor. Feel free to sub your favorite nut like walnuts or hazelnuts.
How to make Roasted Sweet Potatoes and Brussels Sprouts
Step 1. Preheat the oven to 375°F. Line a baking sheet with aluminum foil.
Step 2. Prep the vegetables. Clean and half the brussels sprouts. Peel the sweet potatoes, if desired, then slice into cubes.
Step 3. Add the brussels sprouts, sweet potatoes, broth, maple syrup, garlic, salt and pepper to a large bowl. Toss to coat the vegetables.
Step 4. Bake for 20-25 minutes. If the brussels sprouts start to get too brown, cover the tray with aluminum foil until the potatoes are tender.
Step 5. Remove the tray from the oven and add the pecans. Place back in the oven for 5 minutes to toast the pecans. Serve and enjoy!
Recipe Prayer
Thank you God for this food. Thank you for the gift of nourishment. Fuel our bodies with this food. Amen.
More WFPB Vegetable Sides
Tried this recipe?
Please leave a review in the comments section below and post on Instagram tagging me @elizabeths_table. You can also stay in touch with me on social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.
📖 Recipe
Roasted Sweet Potatoes and Brussels Sprouts
Ingredients
- 2 Pounds Brussels Sprouts
- 2 Medium Sweet Potatoes about 1 ½ - 2 pounds
- 2 Tablespoons Vegetable Broth
- 2 Tablespoons Maple Syrup
- 6 Cloves Garlic sliced
- ½ Teaspoon Salt
- ⅛ Teaspoon Pepper
- ½ Cup Raw Pecans
Instructions
- Preheat the oven to 375°F. Line a baking sheet with aluminum foil.
- Prep the vegetables. Clean and half the brussels sprouts. Peel the sweet potatoes, if desired, then slice into cubes.
- Add the brussels sprouts, sweet potatoes, broth, maple syrup, garlic, salt and pepper to a large bowl. Toss to coat the vegetables.
- Bake for 20-25 minutes. If the brussels sprouts start to get too brown, cover the tray with aluminum foil until the potatoes are tender.
- Remove the tray from the oven and add the pecans. Place back in the oven for 5 minutes to toast the pecans. Serve and enjoy!
Nutrition
Nutrition information is an estimate.
Comments
No Comments