Savory Garlic Butter Roasted Brussels Sprouts and Sweet Potatoes

This simple side of savory garlic butter roasted Brussels sprouts and sweet potatoes is easy to make and full of flavor. Fresh Brussels sprouts and sweet potatoes are tossed in melted garlic butter then roasted until perfectly caramelized. A perfect pairing!

Ingredients

• Brussels sprouts, trimmed and halved
• Sweet potatoes, peeled and cut into 1-inch pieces
• Garlic, minced
• Butter, melted
• Olive oil
• Dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Prep the Vegetables

Start by washing the Brussels sprouts thoroughly and trimming the ends. Cut larger sprouts in half through the stem end for even cooking.

Peel the sweet potatoes if needed and cut into 1-inch chunks. Pat the cut sprouts and sweet potatoes dry with paper towels.

Prep Tips

• Make sure Brussels sprouts are dry before roasting.
• Cut sweet potatoes evenly for even cooking.
• Leave small Brussels sprouts whole if desired.
• To peel sweet potatoes easily, cut off ends then slide a knife under skin.

Make Garlic Butter

In a small microwave-safe bowl, combine the butter, minced garlic, thyme, salt and pepper.

Microwave on high for 30 seconds until butter is melted. Stir garlic butter mixture well to fully incorporate.

Garlic Butter Tips

• Use high quality butter for the best flavor.
• Mince garlic before adding to the butter.
• Microwave just until butter melts.
• Stir thoroughly to distribute garlic evenly.

Toss Vegetables in Garlic Butter

Place the prepared Brussels sprouts and sweet potatoes in a large bowl. Pour the melted garlic butter over the vegetables and toss gently until evenly coated.

Make sure all pieces are lightly covered for the best flavor.

Tossing Tips

• Use a large bowl to allow room to toss.
• Pour butter over then gently toss.
• Don't overmix to avoid mashing potatoes.
• Make sure all vegetables are lightly coated.

Roast Vegetables in Oven

Spread the buttered vegetables on a rimmed baking sheet in a single layer. Make sure there is space between pieces.

Roast at 425°F for 20-25 minutes, gently stirring halfway, until sprouts are crispy and potatoes are tender.

Let cool for 5 minutes before serving.

Roasting Tips

• Use a rimmed baking sheet for easy turning.
• Spread into a single layer, don't overcrowd.
• Gently stir halfway through roasting.
• Roast until sprouts are crispy and potatoes tender.

Serving

Transfer roasted Brussels sprouts and sweet potatoes to a serving platter. Garnish with chopped fresh parsley.

Serve immediately while hot and enjoy!

Serving Suggestions

• Garnish with grated parmesan cheese.
• Drizzle with additional melted butter.
• Sprinkle with chopped walnuts or pecans.
• Squeeze fresh lemon juice over the top.
• Serve alongside meat or fish dishes.

Storage

Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in a 400 degree F oven until warmed through.

The roasted vegetables can also be frozen for longer storage. Let cool completely then transfer to freezer bags or containers. Freeze for up to 3 months.

Recipe Variations

Try these tasty ways to modify this recipe:

• Use olive oil instead of butter.
• Add toasted nuts or shredded coconut.
• Use oregano, rosemary or sage instead of thyme.
• Toss in roasted chickpeas or cherry tomatoes.
• Use lemon pepper seasoning instead of plain salt and pepper.
• substitute butternut squash or carrots for sweet potatoes.

Health Benefits

Brussels sprouts and sweet potatoes are highly nutritious vegetables with many health benefits. Just a few include:

• Packed with vitamins C, K, fiber, antioxidants.
• May lower blood pressure and risk of chronic diseases.
• Support healthy skin, eyes, immune system and digestion.
• Contain anti-inflammatory and anti-cancer properties.

Enjoy Their Sweet and Savory Flavors

This simple sheet pan meal lets the natural flavors of Brussels sprouts and sweet potatoes shine. Their sweet, nutty taste pairs perfectly with savory garlic butter and thyme. Enjoy this easy vegetable side!

Frequently Asked Questions

Can I make this recipe gluten free?

Yes, use gluten free flour and make sure all ingredients used are certified gluten free.

Do I have to peel the sweet potatoes?

Peeling is optional but recommended for a smooth texture and to help the potatoes cook evenly.

Can I use frozen Brussels sprouts?

It's best to use fresh Brussels sprouts but frozen can work too. Just don't thaw before roasting.

What if my Brussels sprouts get burnt?

Lower oven temperature by 25 degrees F and watch carefully near end of roast time to prevent burning.

Can I double this recipe?

Yes, you can easily double or triple the recipe. Just use a larger baking sheet and increase roast time if needed.

How long does this keep in the fridge?

Leftovers will keep covered in the refrigerator for 3-4 days. Reheat before serving.

What other veggies work using this method?

Cauliflower, broccoli, asparagus, green beans, carrots, parsnips, radishes, etc.

What are some good dipping sauces?

Try ranch, bleu cheese, hummus, salsa, mustard or a spicy aioli.