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Active Time:10 minsTotal Time:30 minsServings:8Jump to Nutrition Facts
Active Time:10 minsTotal Time:30 minsServings:8
Active Time:10 mins
Active Time:
10 mins
Total Time:30 mins
Total Time:
30 mins
Servings:8
Servings:
8
Jump to Nutrition Facts
Jump to recipe
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients1poundBrussels sprouts, trimmed and halved1largesweet potato(about12ounces), peeled and cubed (3/4-inch)3tablespoonsextra-virgin olive oil1teaspoonground cumin1teaspoonpaprika1teaspoonsalt½teaspoonground pepper¼teaspooncayenne pepper
Cook Mode(Keep screen awake)
Ingredients
1poundBrussels sprouts, trimmed and halved
1largesweet potato(about12ounces), peeled and cubed (3/4-inch)
3tablespoonsextra-virgin olive oil
1teaspoonground cumin
1teaspoonpaprika
1teaspoonsalt
½teaspoonground pepper
¼teaspooncayenne pepper
Directions
Preheat oven to 450°F. Toss 1 pound of Brussels sprouts, 12 ounces sweet potatoes, 3 tablespoons oil, 1 teaspoon cumin, 1 teaspoon paprika, 1 teaspoon salt, 1/2 teaspoon pepper and 1/4 teaspoon cayenne on a large rimmed baking sheet; spread in a single layer. Roast until tender and browned, about 20 minutes, stirring halfway through.
Variations
Cilantro-Lime Roasted Brussels Sprouts & Sweet Potatoes:Prepare the recipe as directed, substituting 1 teaspoon ground coriander for the paprika and stirring in 1/4 cup chopped fresh cilantro, 1 tablespoon lime juice and 1 teaspoon lime zest after roasting.
Harissa-Orange Roasted Brussels Sprouts & Sweet Potatoes:Prepare the recipe as directed, substituting 1 teaspoon smoked paprika for the paprika and stirring in 1/4 cup harissa paste and 1 teaspoon orange zest after roasting.
Lemon-Za’atar Roasted Brussels Sprouts & Sweet Potatoes:Prepare the recipe as directed, stirring in 1 teaspoon za’atar before roasting and stirring in 1/4 cup chopped fresh flat-leaf parsley and 1 teaspoon lemon zest after roasting.
Equipment
Large rimmed baking sheet
Frequently Asked Questions
For this recipe, we use an orange-flesh variety of sweet potato. Orange-flesh sweet potatoes tend to be denser and sweeter than the yellow-flesh variety. Common varieties of orange-flesh sweet potatoes are Beauregard, Jewel and Garnet. Sweet potatoes are available year-round but are of the best quality in fall and early winter. Choose a sweet potato with smooth skin that is firm and free of soft spots, cracks or bruises.
We peel the sweet potato for this recipe, but feel free to keep the skin on if you prefer roasted sweet potatoes with more texture.Sweet potato skins are edible, and you’ll also save time on prep.
You don’t need to soak or boil Brussels sprouts before roasting them. Boiling dilutes the flavor and can leach nutrients from the Brussels sprouts into the liquid. Boiling will also give the Brussels sprouts a mushy, waterlogged texture. Thebest technique for roasting vegetablesis to simply roast them at higher temperatures like 450°F so that the natural sugars caramelize until they’re browned and crisp on the outside and tender on the inside.
To store the vegetables, place them in a shallow, airtight container or a zip-top bag and refrigerate them for up to 2 days. When you’re ready to reheat them, do so using the same method you used to cook them, but for about 5 to 10 minutes. This approach is especially helpful during holidays like Thanksgiving when you’re juggling the main course along with multiple side dishes.
This side dish is perfect served with ourRoast Turkey with White Wine GravyorHerb-Roasted Turkey,Fork-Tender Pot Roast,Pressure-Cooker Beef Roast,Crispy Roast ChickenorInstant Pot Garlic & Rosemary Roast Pork Loin.
EatingWell.com, October 2020
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Nutrition Facts(per serving)95Calories5gFat11gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Carrie Myers, M.S.,
Jan Valdez,
andLinda Frahm
Linda Frahm
