Roasted Brussel Sprouts and Sweet Potatoes

Name: Roasted Brussel Sprouts and Sweet Potatoes
Total time: 30 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 pound trimmed and halved; 2 medium about 1 cup, peeled and cubed in ¾-inch pieces; 2 tablespoons or avocado oil; 1 teaspoon or apple cider vinegar; 0.5 teaspoon ground; 1 teaspoon ground; 1 teaspoon sweet; 1 teaspoon or palm sugar (add 2 teaspoons for sweeter taste); 0.25 cup dried sweetened; 0.25 cup toasted or walnuts; 2 tablespoons finely chopped, for garnish

30m

Serves 6

spicecravings.com

Roasted Brussel Sprouts and Sweet Potatoes

spicecravings.com

30m

Serves 6

Directions

1Trim off the ends of the Brussel sprouts and cut in half. Peel sweet potatoes, cut in half, then cut into cubes, about ¾-inch pieces. Transfer to a large bowl.
2Add salt, pepper, cumin, paprika, and cayenne powder to a small bowl and mix well. Drizzle oil and balsamic vinegar over the vegetables and toss well. Then, evenly sprinkle the spice mix over and toss well to coat the veggies.
3Preheat air fryer to 450°F. Spread seasoned sweet potatoes and Brussel sprouts in a single layer in the air fryer basket.
4Air fry until tender and browned, about 17-20 minutes, flipping them halfway through. Since air fryer models can vary, check at the 17-minute mark to prevent burning.
5Preheat oven to 450°F. Spread seasoned sweet potatoes and Brussel sprouts in a single layer on an aluminum foil or parchment-lined baking sheet.
6Place the baking sheet in the middle rack of the oven. Roast until tender and browned, about 17-20 minutes, flipping them halfway through. Since oven temperature varies, check at the 17-minute mark to prevent burning.
7Transfer the roasted brussel sprouts and sweet potatoes to a serving bowl and toss with dried cranberries and toasted pecans. Sprinkle finely chopped parsley just before serving

Ingredients

1 pound trimmed and halved
2 medium about 1 cup, peeled and cubed in ¾-inch pieces
2 tablespoons or avocado oil
1 teaspoon or apple cider vinegar
0.5 teaspoon ground
1 teaspoon ground
1 teaspoon sweet
1 teaspoon or palm sugar (add 2 teaspoons for sweeter taste)
0.25 cup dried sweetened
0.25 cup toasted or walnuts
2 tablespoons finely chopped, for garnish

Equipment

OvenAir Fryer

Tips

Some of the leaves will fall off of the Brussel sprouts during prep. Add them right along with the vegetables.
Dice the sweet potatoes into roughly the same size for even cooking.
A little bit of sugar helps the veggies caramelize beautifully, however, it is optional. Add light or dark brown sugar, or swap with palm sugar for an unrefined sugar source.
Balsamic vinegar adds a subtle sweet-tart flavor to the vegetables. It can easily be substituted with apple cider vinegar.
It's important to get the cooking vessel (air fryer or oven) super hot before roasting. Make sure it is preheated to 450 degrees F and toss halfway through for even browning.
Simply skip the pecans to make this recipe nut-free

Roasted Brussel Sprouts and Sweet Potatoes

30m

Serves 6

spicecravings.com

Roasted Brussel Sprouts and Sweet Potatoes

spicecravings.com

30m

Serves 6

Directions

1Trim off the ends of the Brussel sprouts and cut in half. Peel sweet potatoes, cut in half, then cut into cubes, about ¾-inch pieces. Transfer to a large bowl.
2Add salt, pepper, cumin, paprika, and cayenne powder to a small bowl and mix well. Drizzle oil and balsamic vinegar over the vegetables and toss well. Then, evenly sprinkle the spice mix over and toss well to coat the veggies.
3Preheat air fryer to 450°F. Spread seasoned sweet potatoes and Brussel sprouts in a single layer in the air fryer basket.
4Air fry until tender and browned, about 17-20 minutes, flipping them halfway through. Since air fryer models can vary, check at the 17-minute mark to prevent burning.
5Preheat oven to 450°F. Spread seasoned sweet potatoes and Brussel sprouts in a single layer on an aluminum foil or parchment-lined baking sheet.
6Place the baking sheet in the middle rack of the oven. Roast until tender and browned, about 17-20 minutes, flipping them halfway through. Since oven temperature varies, check at the 17-minute mark to prevent burning.
7Transfer the roasted brussel sprouts and sweet potatoes to a serving bowl and toss with dried cranberries and toasted pecans. Sprinkle finely chopped parsley just before serving

Ingredients

1 pound trimmed and halved
2 medium about 1 cup, peeled and cubed in ¾-inch pieces
2 tablespoons or avocado oil
1 teaspoon or apple cider vinegar
0.5 teaspoon ground
1 teaspoon ground
1 teaspoon sweet
1 teaspoon or palm sugar (add 2 teaspoons for sweeter taste)
0.25 cup dried sweetened
0.25 cup toasted or walnuts
2 tablespoons finely chopped, for garnish

Equipment

OvenAir Fryer

Tips

Some of the leaves will fall off of the Brussel sprouts during prep. Add them right along with the vegetables.
Dice the sweet potatoes into roughly the same size for even cooking.
A little bit of sugar helps the veggies caramelize beautifully, however, it is optional. Add light or dark brown sugar, or swap with palm sugar for an unrefined sugar source.
Balsamic vinegar adds a subtle sweet-tart flavor to the vegetables. It can easily be substituted with apple cider vinegar.
It's important to get the cooking vessel (air fryer or oven) super hot before roasting. Make sure it is preheated to 450 degrees F and toss halfway through for even browning.
Simply skip the pecans to make this recipe nut-free