Crispy Roasted Brussels Sprouts + Sweet Potatoes
You’ll love this simple recipe for roasted brussels sprouts. It results in sweet caramelized brussels sprouts and burnished sweet potatoes. The pomegranate arils and sliced prunes add punchy pops of color and flavor. This makes a delicious, fast, and easy holiday (or everyday) side dish.
Why You Need to Make this Roasted Brussels Sprouts Recipe
This dish is not only tasty but also packed with nutrients, as brussels sprouts are a good source of vitamins and fiber, while sweet potatoes are rich in vitamins, minerals, and antioxidants. Prunes not only add a touch of sweetness, but additional nutritional value. It’s a great side dish for any meal, and you can easily customize it with your favorite seasonings and toppings.
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Roasted Brussels sprouts with sweet potatoes is an exquisite culinary delight that tantalizes the taste buds with its delicious blend of flavors and textures. The Brussels sprouts have a crispy outer layer while retaining their tender, earthy centers. These little green gems marry flawlessly with the sweet, caramelized notes of roasted sweet potatoes and prunes. Each bite is a delightful medley of flavors, making this dish a true culinary masterpiece that satisfies the palate with every mouthwatering forkful.
Roasted Brussels Sprouts + Sweet Potatoes
Equipment
- large oven proof skillet
Ingredients
- 1 pound small-medium brussels sprouts
- 1 small sweet potato peeled and cut into 1-inch cubes
- 10 prunes halved
- 4 to 6 tablespoons extra virgin olive oil to coat the bottom of pan
- Salt and pepper to taste
- ¼ cup pomegranate arils
- 1 tablespoon balsamic vinegar
Instructions
- Heat oven to 400°F (205C). Trim the bottom of brussels sprouts, and slice each in half top to bottom. Heat oil in a large cast-iron pan over medium-high heat until it shimmers; put sprouts cut side down in one layer in pan. Put in sweet potatoes and prunes, and sprinkle with salt and pepper.
- Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven. Roast, shaking pan every 5 minutes, until sprouts and sweet potatoes are quite brown and tender, about 20 minutes.
- Taste, and add more salt and pepper if necessary. Stir in balsamic vinegar, sprinkle with pomegranate arils, and serve hot or warm.