Roasted Brussels Sprouts + Sweet Potatoes
This simple recipe 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 side dish.
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.
Nutrition
Serving: 1portionCalories: 293kcalCarbohydrates: 40gProtein: 5gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 61mgPotassium: 843mgFiber: 8gSugar: 16gVitamin A: 9066IUVitamin C: 99mgCalcium: 78mgIron: 2mg