Hey there, friend! If you’re looking for a super easy and healthy dinner option, then let me introduce you to my favorite Sheet Pan Sweet Potato & Brussels Sprouts recipe! Seriously, it’s a game changer. I love how everything cooks together on one pan, which means minimal cleanup and maximum flavor. Plus, the combination of sweet potatoes and Brussels sprouts is not only delicious, but it’s also packed with nutrients. You get that sweet, caramelized goodness from the potatoes and the crispy edges of the sprouts—yum! Trust me, this dish is perfect for busy weeknights when you want something nutritious without spending hours in the kitchen. You’ll be amazed at how simple and satisfying this recipe is, and I just know it’ll become a go-to in your home too!
Ingredients for Sheet Pan Sweet Potato & Brussels Sprouts
Gather these simple ingredients to create your delicious Sheet Pan Sweet Potato & Brussels Sprouts. Trust me, these measurements will help you get the best results!
- 2 medium sweet potatoes, diced into bite-sized pieces
- 1 pound Brussels sprouts, halved to ensure they roast evenly
- 3 tablespoons olive oil for that perfect coating
- 1 teaspoon garlic powder to add a savory touch
- 1 teaspoon paprika for a hint of warmth and color
- Salt and pepper to taste, because seasoning is key!
Having everything prepped and ready will make the cooking process a breeze, so don’t skip this step! Enjoy the vibrant colors and fresh aromas as you bring these ingredients together.
How to Prepare Sheet Pan Sweet Potato & Brussels Sprouts
Alright, let’s get cooking! Follow these simple steps, and you’ll have a delicious Sheet Pan Sweet Potato & Brussels Sprouts dish ready in no time. I promise it’s easier than it sounds!
Preheat the Oven
First things first, you’ll want to preheat your oven to 425°F (220°C). This is super important because starting with a hot oven helps to caramelize the sweet potatoes and get those Brussels sprouts perfectly crispy. Trust me, you want that delicious golden-brown color and flavor!
Prepare the Vegetables
In a large bowl, combine your diced sweet potatoes and halved Brussels sprouts. It’s a colorful mix, and I just love seeing those vibrant veggies together! Next, drizzle in the olive oil, then sprinkle with garlic powder, paprika, salt, and pepper. Now comes the fun part—use your hands to toss everything together until those veggies are evenly coated with all those tasty flavors. Feel free to get a little messy; it’s all part of the fun!
Spread and Bake
Once your veggies are nicely coated, it’s time to spread them out on a sheet pan. Make sure to arrange them in a single layer. This helps them roast evenly, so you get that perfect texture. Pop the pan in the oven and bake for about 25-30 minutes. Remember to stir them halfway through cooking to ensure everything roasts beautifully! You’ll know they’re ready when the sweet potatoes are tender and the Brussels sprouts are crispy and caramelized—yum!
Serving Suggestions
When your dish is ready, serve it warm straight from the oven. I love pairing it with a simple grain like quinoa or brown rice, or even alongside a protein like grilled chicken or tofu for a complete meal. It’s so satisfying and packed with flavor! Enjoy every delicious bite!
Why You’ll Love This Recipe
- Quick Preparation: With just 10 minutes of prep time, you can have this dish ready to pop in the oven, making it perfect for busy weeknights.
- Healthy Ingredients: Packed with nutritious sweet potatoes and Brussels sprouts, this recipe is not only delicious but also a great way to get your daily veggies!
- One-Pan Cleanup: Who doesn’t love an easy cleanup? Everything cooks on a single sheet pan, so you can enjoy your meal without the hassle of tons of dishes.
- Versatility: Feel free to mix in other veggies like carrots, bell peppers, or red onions—get creative and use whatever you have on hand!
Tips for Success
To make sure your Sheet Pan Sweet Potato & Brussels Sprouts turns out perfectly every time, I’ve got a few pro tips for you!
- Oven Variations: Every oven is a little different, so keep an eye on your veggies as they roast. If your oven runs hot, you might want to check them a few minutes early to avoid any burning. The key is to look for that beautiful golden-brown color!
- Testing for Doneness: To check if your sweet potatoes are done, simply poke them with a fork. If it goes in easily, they’re ready! The Brussels sprouts should be crispy on the outside and tender on the inside.
- Keep it Moving: Don’t forget to stir your veggies halfway through cooking! This is crucial for even roasting and getting that perfect caramelization.
- Customize Your Seasoning: Feel free to play around with the spices! If you love a little heat, add some cayenne pepper or chili flakes. If you’re feeling adventurous, try tossing in some fresh herbs like rosemary or thyme before serving.
With these tips in your back pocket, you’ll be all set to whip up a delicious and satisfying meal. Enjoy the process and happy cooking!
Nutritional Information
Here’s a quick look at the estimated nutritional data for my delicious Sheet Pan Sweet Potato & Brussels Sprouts recipe. Keep in mind that these values can vary slightly based on the specific ingredients you use, but this will give you a good idea of what you’re enjoying!
- Serving Size: 1 cup
- Calories: 180
- Fat: 7g
- Protein: 4g
- Carbohydrates: 28g
- Sugar: 5g
- Fiber: 6g
- Sodium: 50mg
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Cholesterol: 0mg
With all these nutrients packed into one dish, you can enjoy a hearty meal that’s as good for your body as it is for your taste buds. Happy eating!
FAQ Section
Got some questions about my Sheet Pan Sweet Potato & Brussels Sprouts recipe? No problem! I’ve got you covered with answers to some of the most common questions I get. Let’s dive in!
Can I substitute other vegetables?
Absolutely! This recipe is super versatile. You can swap in other veggies like carrots, zucchini, or bell peppers. Just keep in mind that cooking times may vary depending on the type and size of the vegetables you choose.
How do I store leftovers?
If you have any delicious leftovers (which is rare because it’s so good!), you can store them in an airtight container in the fridge for up to 3 days. Just make sure to let them cool down before sealing them up!
Can I make it spicier?
Of course! If you like a kick, try adding some cayenne pepper, chili flakes, or even a dash of hot sauce to the vegetable mixture before baking. It’ll add a nice spicy twist that pairs beautifully with the sweetness of the potatoes!
Can I use frozen Brussels sprouts?
You can, but I recommend using fresh for the best texture and flavor. If you do use frozen, just be aware that they might release more moisture, so you might need to bake them a bit longer to get that crispy texture.
What’s the best way to reheat leftovers?
To reheat, I like to pop them back in the oven at 350°F (175°C) for about 10-15 minutes. This helps them regain that crispy goodness. You could also use the microwave, but they might not be as crisp. Enjoy!
Storage & Reheating Instructions
Got some leftovers from your delicious Sheet Pan Sweet Potato & Brussels Sprouts? Lucky you! To keep them fresh, store any leftovers in an airtight container in the fridge, where they’ll stay good for up to 3 days. Just make sure they’ve cooled down a bit before sealing them up tight. This helps maintain their flavor and texture!
When it’s time to enjoy those leftovers again, I recommend reheating them in the oven to keep that lovely crispiness. Preheat your oven to 350°F (175°C) and spread the veggies out on a baking sheet. Heat for about 10-15 minutes, or until they’re warmed through. If you’re in a hurry, you can use the microwave, but I’ve got to warn you—while it’s faster, it may not have the same crunchy texture. Still delicious, though! Enjoy every last bite!
Print
Sheet Pan Sweet Potato & Brussels Sprouts: 7 Flavorful Tips
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
A simple and healthy sheet pan recipe featuring sweet potatoes and Brussels sprouts.
Ingredients
- 2 medium sweet potatoes, diced
- 1 pound Brussels sprouts, halved
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine sweet potatoes and Brussels sprouts.
- Add olive oil, garlic powder, paprika, salt, and pepper. Toss to coat.
- Spread the mixture evenly on a sheet pan.
- Bake for 25-30 minutes, stirring halfway through.
- Remove from the oven and serve warm.
Notes
- Adjust cooking time based on your oven.
- You can add other vegetables if desired.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Sheet Pan Sweet Potato & Brussels Sprouts