Savory Garlic Butter Roasted Brussels Sprouts and Sweet Potatoes

Introduction

This recipe combines two classic roasted veggies – brussels sprouts and sweet potatoes – for a simple, savory side dish. Brussels sprouts caramelize to a deep, rich flavor and their crisp leaves offer satisfying texture. Meanwhile, sweet potatoes turn tender with mellow, maple-like sweetness when roasted. Coating them in garlic butter enhances the nutty, earthy flavors. This easy roasted veggie medley makes a hearty, healthy accompaniment to any meal.

Health Benefits of Brussels Sprouts

Brussels sprouts provide an amazing array of nutrients and health benefits. They are high in fiber, vitamins C and K, folate, potassium and antioxidants. Studies show they may help lower inflammation, improve cholesterol levels, support detoxification and even fight cancer. Their bitterness mellows out when roasted.

Sweet Potato Nutrition

In addition to their sweet, mildly earthy flavor, sweet potatoes offer great sources of vitamins A and C, manganese, copper and fiber. They have higher levels of certain antioxidants like beta-carotene than white potatoes. The bold orange color signals their high antioxidant content.

Ingredients

This veggie side comes together with just a few simple ingredients:

• 3 cups brussels sprouts, trimmed and halved
• 2 medium sweet potatoes, peeled and cut into 1-inch chunks
• 3 tablespoons salted butter, melted
• 3 cloves garlic, minced
• 1⁄4 teaspoon dried thyme
• Salt and pepper to taste
• 1-2 tablespoons olive oil

Prep the Veggies

Trim the stem ends of the brussels sprouts and peel off any tough outer leaves. Cut the sprouts in half for better roasting results. Peel the sweet potatoes and chop into 1-inch chunks so they cook evenly with the brussels sprouts.

Garlic Butter Sauce

Mixing melted butter with minced garlic, thyme and a touch of oil gives so much flavor to roasted veggies. The butter keeps the garlic from burning as it gently infuses into the vegetables while they cook.

Cooking Method

Roast the veggies in a hot oven until caramelized and tender:

1. Preheat oven to 425°F. Toss brussels sprouts and sweet potatoes with olive oil on a rimmed baking sheet.
2. Roast 20 minutes, stirring once halfway through. Vegetables should start browning.
3. Meanwhile, melt the butter. Mix in the garlic, thyme, salt and pepper.
4. Remove veggies from oven and pour garlic butter all over. Toss to coat.
5. Return to oven and roast 10 more minutes until fork tender.
6. Serve immediately and enjoy!

Roasting Tips

Spread the veggies out evenly on the baking sheet so they roast rather than steam. Toss them halfway through for even cooking. Brussels sprouts leaves will get nice and crispy when properly roasted.

Garlic Butter

The garlicky butter sauce can be prepared ahead of time and stored chilled until ready to use. Just warm it up to melt before tossing with the hot roasted vegetables right out of the oven.

Flavors and Variations

This basic recipe can be adapted with different seasonings:

• Use lemon zest, rosemary or parsley instead of thyme
• Flavor the butter with onion powder, paprika or cayenne
• Toss veggies with balsamic glaze for a tangy flavor
• Add parmesan cheese for extra richness
• Use hazelnut or walnut oil for the roasting oil
• Top with sliced almonds, pepitas or sunflower seeds

Experiment with your favorite herbs, spices and flavors!

Serving Suggestions

Buttery roasted brussels sprouts and sweet potatoes pair wonderfully with:

• Baked chicken, salmon or pork
• Roasts like prime rib or pork loin
• Sausage, ham or meatloaf
• Mashed or baked potatoes
• Pasta or risotto dishes
• Rice or quinoa pilaf

They make great holiday side dishes as well. Just double or triple the recipe for Thanksgiving or Christmas dinner.

Storage and Reheating

Store leftovers in an airtight container in the fridge for 3-5 days. Reheat in a 400 degree F oven or skillet until warmed through, adding a splash of olive oil if needed to moisten.

Conclusion

With their contrasting flavors and textures, garlic roasted brussels sprouts and sweet potatoes make an easy yet impressive vegetable side. Caramelized brussels sprouts become crisp and nutty, while sweet potatoes turn soft and sweet. Tossed in savory garlic butter, this veggie combo is simple to make but packs so much flavor. Serve this hearty roasted side with your favorite entree.

Frequently Asked Questions

1. Can I roast the veggies on a sheet pan instead? Yes, you can roast the brussels sprouts and sweet potatoes directly on a rimmed baking sheet. Using a pan with edges helps contain any juices or butter. 2. How should I cut the sweet potatoes? Cut sweet potatoes into 1-inch chunks so they will roast evenly alongside the halved brussels sprouts. Larger wedge shapes may need extra roasting time. 3. Can I use regular butter instead of salted? You can use regular unsalted butter. Just adjust the seasonings in the garlic butter mixture accordingly. Add a pinch more salt and pepper. 4. What if my brussels sprouts leaves get burnt? Some dark crispy bits are normal when roasting. But if sprouts blacken too much, try reducing the oven temp 25 degrees next time. 5. How do I store and reheat leftovers? Let veggies cool fully then store in a sealed container up to 5 days. Reheat in a 400 degree oven with a splash of olive oil until warmed through.