Brussels Sprouts and Sweet Potatoes Recipe

Brussels sprouts: These small, green, cabbage-like buds are packed with nutrients and have a slightly bitter taste that mellows when roasted.

Sweet potatoes: Naturally sweet and starchy, these tubers add a lovely contrast to the brussels sprouts.

Olive oil: A healthy fat that helps in roasting the vegetables to a perfect tenderness and adds a subtle flavor.

Salt: Enhances the natural flavors of the vegetables.

Black pepper: Adds a hint of spice and depth to the dish.

When roasting brussels sprouts and sweet potatoes, ensure they are cut into uniform sizes. This promotes even cooking and prevents some pieces from becoming overcooked while others remain underdone. Additionally, spreading the vegetables in a single layer on the baking sheet allows for better air circulation, resulting in a more consistent roast and a delightful caramelization.

• brussels sprouts - Substitute with broccoli florets: Broccoli has a similar texture and can be roasted to achieve a comparable flavor profile.

• sweet potatoes - Substitute with butternut squash: Butternut squash has a similar sweetness and texture when roasted, making it a good alternative.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it suitable for roasting vegetables.

• salt - Substitute with sea salt: Sea salt provides a similar salty flavor but can offer a slightly different mineral content and taste.

• black pepper - Substitute with white pepper: White pepper has a similar spiciness but a slightly different flavor profile, which can add a unique twist to the dish.

• Allow the brussels sprouts and sweet potatoes to cool completely before storing. This prevents condensation, which can make the vegetables soggy.

• Transfer the cooled vegetables to an airtight container. For best results, use a glass container with a tight-fitting lid to maintain freshness.

• Store the container in the refrigerator. The roasted vegetables will stay fresh for up to 4 days.

• For longer storage, consider freezing. Place the cooled vegetables on a baking sheet in a single layer and freeze until solid. This prevents them from sticking together.

• Once frozen, transfer the vegetables to a freezer-safe bag or container. Label with the date to keep track of freshness.

• When ready to enjoy, reheat the vegetables in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. This helps retain their crispy texture.

• Alternatively, you can reheat in a microwave. Place the vegetables in a microwave-safe dish, cover loosely, and heat on high for 2-3 minutes, stirring halfway through.

• To add a burst of flavor, drizzle with a bit more olive oil and sprinkle with additional black pepper before reheating.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the leftover brussels sprouts and sweet potatoes evenly on a baking sheet.
  3. Cover with aluminum foil to prevent drying out.
  4. Heat for about 10-15 minutes, or until warmed through.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil to the skillet.
  3. Add the leftover vegetables and stir occasionally.
  4. Cook for about 5-7 minutes, or until heated through and slightly crispy.

• Microwave Method:

  1. Place the brussels sprouts and sweet potatoes in a microwave-safe dish.
  2. Cover with a microwave-safe lid or microwave-safe plastic wrap.
  3. Heat on high for 1-2 minutes, stirring halfway through.
  4. Check if they are heated through; if not, continue heating in 30-second intervals.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover vegetables in the air fryer basket in a single layer.
  3. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Steaming Method:

  1. Place a steaming basket over a pot of boiling water.
  2. Add the leftover brussels sprouts and sweet potatoes to the basket.
  3. Cover and steam for about 5 minutes, or until heated through.

• Oven: Used to roast the brussels sprouts and sweet potatoes at the specified temperature.

• Mixing bowl: Used to toss the brussels sprouts and sweet potatoes with olive oil, salt, and black pepper.

• Baking sheet: Used to spread the vegetables evenly for roasting.

• Measuring spoons: Used to measure the olive oil, salt, and black pepper accurately.

• Knife: Used to halve the brussels sprouts and cube the sweet potatoes.

• Cutting board: Used as a surface for cutting the brussels sprouts and sweet potatoes.

• Spatula: Used to toss the vegetables in the mixing bowl and to spread them evenly on the baking sheet.

Preheat while prepping: Save time by preheating your oven to 400°F (200°C) while you prepare the brussels sprouts and sweet potatoes.

Use pre-cut vegetables: Purchase pre-cut brussels sprouts and sweet potatoes to skip the chopping step entirely.

Line your baking sheet: Use parchment paper or a silicone baking mat to line your baking sheet, making cleanup faster and easier.

Batch cooking: Double the recipe and store leftovers for quick meals throughout the week.

Uniform size: Cut the vegetables into uniform sizes to ensure even cooking and reduce overall roasting time.