Roasted Brussels Sprouts and Sweet Potato

Are you looking for a veggie side dish to serve on holidays? Look no more; Shweta in the Kitchen on YouTube has something for you. This roasted brussels sprouts and sweet potato is the ultimate holiday side dish. It’s packed with lots of flavors, seasoned well, and roasted to perfection. This will surely become a staple in your home cooking once you try this recipe.

RELATED: Honey Balsamic Roasted Brussels Sprouts Recipe

Moreover, this side dish is perfect for vegetarians as it’s healthy and gluten-free. Watch the video below to learn the the step by step instructions on how to make this dish.

Ingredients:

• 1 lb brussels sprouts
• 1 large sweet potato
• 1 red onion, cubed
• 1/4 cup dried cranberries
• 1/4 cup pecans
• 2 cloves of garlic
• 1/4 cup extra-virgin olive oil
• 1 tsp curry powder
• 1/4 tsp garlic powder
• 1/4 tsp paprika
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1 tbsp maple syrup
• 1 tbsp lemon juice
• 1/4 cup shredded parmesan cheese
• 1/4 cup chopped cilantro

Directions:

Step 1

Preheat your oven to 400 degrees F, and line your baking tray with aluminum foil, then grease it with olive oil. Set it aside. Next, prepare your veggies. Cut your brussels sprouts in half, peel and cut the sweet potato into 2″ pieces, and cube the red onion. Transfer the chopped veggies into a large mixing bowl along with the garlic cloves. Add 1/4 cup extra-virgin olive oil, then season with 1 tsp curry powder, 1/4 tsp paprika, 1/4 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp ground black pepper. Mix everything well, making sure the veggies are seasoned well.

[social_warfare]

Step 2

Once done, transfer the veggies into the prepared baking tray, spreading them evenly into a single layer. (Arrange the brussels sprouts cut size down.) Place the baking tray in the preheated 400 degrees F oven and roast the veggies for 25 to 30 minutes. After this, transfer the veggies back to the same mixing bowl, then add 1 tbsp maple syrup, 1 tbsp lemon juice, 1/4 cup dried cranberries, 1/4 cup chopped cilantro, 1/4 cup pecans, and 1/4 cup shredded parmesan cheese. Gently fold everything together. Serve and enjoy!

Roasted Brussels Sprouts and Sweet Potato