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If you are looking for an easy dinner recipe that can be made in 1/2 hour, then this roasted sweet potatoes with Brussels sprouts meal is for you. It actually takes about 10 minutes to actually work on it. The rest of the time, it requires almost no attention while it is roasting in the oven.
Roasted Sweet Potatoes with Brussels Sprouts
To be honest, this recipe is so easy that even if you think you can’t cook, it will work just fine!
Also, it can be a great meal to take to your corporate or family potluck.
Aaaaand, if you want to know why this recipe is so good for you, the nutritional benefits information is provided right below the recipe for your convenience.
I like using organic sweet potatoes. The initial preparation is pretty easy. Peel and cut sweet potatoes into the desired sized pieces. I like them at about half-inch to an inch on any side. Wash the Brussels sprouts.
Place them in a bowl or a plastic bag, add vegetable oil, spices, and shake the bowl to spread the oil and spices over the veggies.
Note: you can do it separately for the potatoes and sprouts in case one of your family members don’t like either of them.
My family finds them both delicious made this way, so I do them together.
Spread the vegetables on the baking sheet and roast in the oven for about 15-20 minutes. You can add hot red pepper flakes on top if you like spicy 😉
Enjoy!
Roasted Sweet Potatoes with Brussels Sprouts
Ingredients
- 2-3 sweet potatoes
- 1 lbs Brussels sprouts approx. 0.5 kg
- 2 tbsp vegetable oil avocado or sunflower oil
- 1-1.5 tbsp salt
- 1 tsp dried oregano or majoram
- 1 tsp paprika
Optional
- 1 cup spinach
- 1 tsp red hot pepper flakes
- 1 tbsp sesame seeds for garnish source of Omega 3
- 1 tbsp hemp seeds for garnish protein
Instructions
- Turn the oven on at 380F (190 C).
- Peel and cut sweet potatoes. Add them to a bowl. Wash Brussels sprouts and add them to the bowl with sweet potatoes. Add spices and shake the bowl with the lid closed for a few seconds.
- Spread the vegetables on the baking sheet and roast them in the oven for 15 minutes. Check if potatoes are almost done. Turn the heat off and leave the veggies in the oven for 5 more minutes. Enjoy!
The nutritional benefits of sweet potatoes
Sweet potatoes are high in fiber which helps digestion. Similar to other orange-coloured vegetables, they are a great source of vitamin A which is good for your skin and eyes. They are also a good source of vitamin C, vitamin B6, potassium, iron, and manganese. [source]
Despite of their sugar and starch content, they are still considered good to include in your ‘5-veggies a day’ recommended intake.
The nutritional benefits of Brussels sprouts
Low calories, rich in antioxidants and vitamin K, Brussels sprouts are great food if weight loss is one of your goals. They help iron absorption due to the high content of vitamin C, increase collagen production (=good for your skin), and decrease inflammation and sugar levels.
There have been multiple studies done connecting Brussels sprouts to cancer prevention and detoxification. [source]
Overall Recipe Nutritional Benefits
The starchy sweet potatoes pair greatly with Brussels sprouts. They are really complementary in this recipe balancing each other for the sugar levels and iron with vitamin C digestion.
If you are a follower of the whole foods diets, you can omit avocado oil in this recipe. Although, I like using avocado oil for my cooking as an additional source of omega-3 and omega-6. Its smoke point is one of the highest which makes it suitable for high-temperature cooking. It is actually one of the best cooking oils on the market now, though it is on the pricier side as well.
So, what do you think about this vegan roasted sweet potatoes with Brussels sprouts recipe? Do you think you can make it? Let me know in the comments below, and if you like the recipe, remember to share it with your friends 😉
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