Topped with pecans, cheese, and balsamic vinegar,The Roasted Root‘s one-dish wonder of roasted brussel sprouts and sweet potatoes will have you spending more time with family and less time in the kitchen! This hearty side dish is loaded with vitamin A from the sweet potatoes, vitamin C from the brussel sprouts and healthy fats from the pecans. Fire up your oven and get roastin’! To make this dish vegan simply omit the feta cheese.
Easy Vegan Recipe: Roasted Brussels Sprouts and Sweet Potatoes
Roasted Brussel Sprouts & Sweet Potatoes
Ingredients
- 4 cups brussels sprouts, trimmed and halved
- 1 large sweet potato, chopped into 1/2-inch chunks
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- Pinch allspice
- 3/4 teaspoon sea salt, to taste
- 1/4 cup raw pecans
- 1/3 cup feta cheese
- 1/2 cup balsamic vinegar
Directions
Preheat the oven to 400°F.
Add the brussels sprouts, sweet potato, olive oil, garlic powder, cumin, allspice, and sea salt to a small casserole dish (8-inch by 8-inch or 9-inch by 13-inch will both work!). Toss everything together to coat the veggies.
Place on the center rack of the oven and bake 45 to 60 minutes, stirring once half-way through, or until veggies are golden-brown and cooked through.
In a small saucepan, heat the balsamic vinegar over medium-high, and bring to a full boil. Cook at a full (but controlled) boil, stirring frequently, until vinegar is reduced by 1/2 of its original volume, about 5 minutes.
Taste veggies for flavor and add salt to taste. Serve roasted veggies with pecans, feta, and balsamic reduction drizzled on top.
Nutrition Information
Serves: 4|Serving Size: 1/4 of the dish
Per serving:Calories: 234; Total Fat: 14g; Saturated Fat: 3g; Monounsaturated Fat: 9g; Cholesterol: 11mg; Sodium: 579mg; Carbohydrate: 24g; Dietary Fiber: 5g; Sugar: 8g; Protein: 6g
Nutrition Bonus:Potassium: 370mg; Iron: 9%; Vitamin A: 14%; Vitamin C: 125%; Calcium: 10%
Julia Mueller writes the food blog,The Roasted Root, and is the author of Delicious Probiotic Drinks and Let Them Eat Kale!. Having grown up in Lake Tahoe, Julia loves to snowboard, mountain bike, and hike. She enjoys developing recipes that are nutrient-dense, easy to prepare, and approachable to make any night of the week. You can connect with her onTwitter,Facebook,InstagramandPinterest.
