I roast sprouts and sweet potatoes when the week feels busy and I still want a warm, bright plate. This pan gives char, a little chew, and soft orange bites that taste sweet by nature. I toss the lot with maple, garlic, and a quick squeeze of lemon. The tray goes in, the kitchen smells nutty, and I relax because dinner runs itself. We use this on repeat for brussel sprout recipes. It fits easy brussel sprout recipes and healthy brussel sprout recipes because the method stays simple and the ingredients stay clean. I keep the cut size even, I give the pan room, and I pull at golden edges. The flavor lands cozy, yet the lemon keeps it fresh. I like it with rice, with quinoa, or beside grilled tofu. Friends ask for baked brussel sprout recipes at the holidays. I point them here, and I add a smile. It works as vegan brussel sprout recipes, as grilled brussel sprout recipes when we move the tray to a hot grate, and as christmas brussel sprout recipes when I shower in pomegranate and herbs. We eat, we talk, we leave no bits behind.
Table of Contents
- 1 Key Takeaways
- 2 Easy Roasted Brussels Sprouts and Sweet Potatoes Recipe
- 3 Ingredients for Roasted Brussels Sprouts and Sweet Potatoes
- 4 How to Make Roasted Brussels Sprouts and Sweet Potatoes
- 5 Tips for Making Roasted Brussels Sprouts and Sweet Potatoes
- 6 Making Roasted Brussels Sprouts and Sweet Potatoes Ahead of Time
- 7 Storing Leftover Roasted Brussels Sprouts and Sweet Potatoes
- 8 Try these side dishes next
- 9 Roasted Brussels Sprouts and Sweet Potatoes
- 10 Nutrition
1 Key Takeaways
We roast for flavor and calm. This tray gives crisp edges and soft centers. It fits brussel sprout recipes that keep dinner easy. I lean on this when the day runs long. The heat lifts the sprouts and the sweet potatoes into something cozy. I reach for this again and again for brussel sprout recipes that taste clean and bright.
The method stays simple. Dry the veg. Use a hot pan. Give space so steam does not hang around. A short list of pantry items does the rest. Maple adds round sweetness. Lemon cuts through. Garlic keeps things grounded.
I share this on Camila Cooks by Camila. The link sits on www.camilacooks.com where we test and retest. We cook like home cooks who want results. We keep the plan clear so you can riff with what you have on hand.
2 Easy Roasted Brussels Sprouts and Sweet Potatoes Recipe
This recipe stays friendly to a busy week. A single sheet pan dinner keeps cleanup light. You prep once and then the oven does the work. The texture lands crisp on the edges and tender inside. The flavor feels balanced. Nothing shouts.
We lean on healthy brussel sprout recipes when we want color on the plate. This one builds from simple steps. Sprouts bring a nutty bite. Sweet potatoes bring a soft sweet note. Lemon brings lift. Maple brings glow. Garlic brings warmth.
If you search easy brussel sprout recipes you will see many choices. I reach for this one since it works with a short list and steady heat. It also plays nice with dinner plans. Serve with tofu or grilled chicken or quinoa. It sits well beside almost anything.
3 Ingredients for Roasted Brussels Sprouts and Sweet Potatoes
Brussels sprouts Trim and halve so the leaves catch heat and turn crisp. Choose firm sprouts with tight leaves. Small to medium pieces cook fast and taste sweet.
Sweet potatoes Peel and cube so the size matches the sprout halves. Even size helps both parts finish at the same time. The color turns deep and the edges caramelize.
Olive oil A light coat helps the oven do its job. The oil carries flavor and helps crisp the cut sides. Use just enough to gloss the veg.
Fine sea salt Salt early so the flavor sinks in as the heat works. Start with a measured pinch and taste at the end.
Black pepper Fresh ground pepper wakes up the tray. It adds gentle heat that plays well with maple and lemon.
Garlic powder Dry garlic keeps the mix even. It clings to each piece and toasts as it roasts for a mellow bite.
Maple syrup A thread of maple rounds the edges and pairs with the char. The pan smells warm and friendly.
Lemon zest and juice Zest brings perfume. Juice brings brightness. Together they cut the richness and balance the sweet potatoes.
Fresh parsley A handful at the end adds a green pop. Chop fine so it spreads and lifts each bite.
Toasted pepitas For crunch and a nutty snap. Sprinkle right before you serve.
4 How to Make Roasted Brussels Sprouts and Sweet Potatoes
Step 1 Heat the oven to a good high temperature. Place a large pan inside to preheat so the cut sides meet hot metal and crisp fast.
Step 2 Dry the sprouts and the sweet potatoes with a clean towel. Moisture slows browning. Dry veg brown better.
Step 3 Toss with olive oil, salt, black pepper, and garlic powder. Mix until every piece shines the same.
Step 4 Spread on the hot pan with space around each piece. Crowding traps steam and softens edges.
Step 5 Roast until the edges turn deep gold and the centers feel tender when poked. Flip once at the halfway point.
Step 6 Whisk maple with lemon zest and juice. Drizzle over the hot tray and toss so the glaze coats lightly.
Step 7 Finish with parsley and pepitas. Taste. Add a pinch of salt or another squeeze of lemon if you want more pop.
5 Tips for Making Roasted Brussels Sprouts and Sweet Potatoes
Match the cut size so both veg cook at the same pace. Halved sprouts should look close in size to the sweet potato cubes. Even size means even browning.
Use a hot pan for better color. Preheating builds that sizzle when the veg hit the metal. Color brings flavor. This trick helps baked brussel sprout recipes shine.
Leave space on the pan. When pieces sit apart, steam has a place to go. The edges stay crisp and the centers stay soft. This one change improves almost every tray.
6 Making Roasted Brussels Sprouts and Sweet Potatoes Ahead of Time
Prep the veg in the morning. Store the cut sprouts and cubes in the fridge on a towel lined tray. When you are ready to cook, toss with oil and seasoning and slide into the hot oven.
Hold the maple and lemon until serving time. The glaze tastes best when it hits the hot tray. The heat helps the syrup shine without turning sticky.
This plan supports vegan brussel sprout recipes for gatherings. You can roast in batches and warm the trays before dinner. The texture stays pleasant and the flavor stays bright.
7 Storing Leftover Roasted Brussels Sprouts and Sweet Potatoes
Cool leftovers on the counter until no steam rises. Move to an airtight box. Keep in the fridge for a few days. Reheat on a hot pan so the edges wake up again.
Leftovers make a fast lunch bowl. Add quinoa or rice and a spoon of hummus. A squeeze of lemon brings it back to life. A quick toast in a skillet works well too.
For grilled brussel sprout recipes you can place the cold pieces on a hot grate for a minute per side. The smoke adds a new note and the texture perks up.
8 Try these side dishes next
9 Roasted Brussels Sprouts and Sweet Potatoes
Roasted Brussels Sprouts and Sweet Potatoes brussel sprout recipes
Ingredients
For The Vegetables
- 680 g Brussels sprouts trimmed and halved
- 680 g sweet potatoes peeled and cut into 2 cm cubes
- 2 tbsp olive oil
- 1 tsp fine sea salt
- 0.5 tsp black pepper
- 1 tsp garlic powder
For The Maple Lemon Finish
- 1.5 tbsp pure maple syrup
- 1 tbsp lemon juice
- 0.5 tsp lemon zest
- 1 tbsp chopped fresh parsley optional
- 2 tbsp toasted pepitas optional
Instructions
Prep
- Heat the oven to 220 C. Set a large sheet pan inside to preheat.
- Dry the sprouts and the sweet potatoes with a towel so they crisp.
Roast
- In a bowl toss vegetables with olive oil, salt, pepper, and garlic powder.
- Spread on the hot pan in one layer with space between pieces.
- Roast for 20 to 25 minutes. Flip once at the 12 minute mark. Pull when edges turn deep gold and centers turn tender.
Finish And Serve
- Whisk maple syrup with lemon juice and zest. Drizzle over the hot vegetables and toss.
- Top with parsley and pepitas if you like crunch.
- Taste and add a pinch of salt or another squeeze of lemon. Serve warm.
10 Nutrition
The tray serves a family with room for seconds. Each serving brings fiber and color. You get a mix of complex carbs from the sweet potatoes and a good bite from the sprouts. The seasoning stays light. The maple and lemon sit in balance. It feels clean and it tastes like comfort.
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