Air Fryer Frozen Brussels Sprouts with Horseradish Aioli
‘Tis the season of holiday feasts, a time for coming together in joy and gratitude, and of course, savoring delicious food. Although preparing these feasts can sometimes be a stressful task, consider turning to the air fryer to make your holiday preparations easier.
Faster and more convenient than traditional roasted frozen Brussels sprouts, my Air Fryer Brussels Sprouts with Horseradish Aioli is a straightforward, speedy, healthy, and most importantly, delicious choice for a holiday side dish.
Why I Made This Recipe
Classic holiday celebrations like Thanksgiving usually require preparing multiple dishes in the oven. Since holiday feasts commonly feature 3 to 6 side dishes, choosing air-fried sides can open up precious oven space for your turkey, stuffing, casseroles, and rolls. Beyond creating extra room, the versatile air fryer shines at making wholesome yet easy side dishes. Thanks to its compact size, it cooks faster than your oven and delivers that coveted crispy texture without the excessive use of traditional frying oils.
Why I Love to Cook with Frozen Vegetables
Explore these Air Fryer Brussels Sprouts with Horseradish Aioli – a recipe ready in under 30 minutes! These air-fried Brussels sprouts showcase healthy ingredients, enhanced by a simple creamy aioli that perfectly complements the natural flavors of the sprouts.
I adore this recipe not only for its speedy, straightforward, and delightful preparation of frozen Brussels sprouts but also for its gluten-free, dairy-free, and vegan attributes, making it an excellent choice for gatherings where there are multiple food allergies and intolerances to consider. Furthermore, utilizing frozen vegetables offers the same nutritional benefits as using fresh or canned ones. Keeping a stash of frozen vegetables in your freezer is a convenient way to include veggies in any meal without concerns about spoilage or the need for last-minute grocery runs.
A few frozen vegetables I particularly enjoy having on hand are peas, corn, spinach, mixed vegetables (carrots, peas, corn), stir-fry vegetables (bell peppers, mushrooms, and green beans), artichokes, and riced cauliflower. What frozen veggies are your favorite?
Ingredients in Air Fryer Frozen Brussels Sprouts
Horseradish Aioli
12oz Brussels sprouts (Frozen or Fresh, about 3 cups)
2 Tbsp avocado Oil
¼ tsp kosher salt
¼ tsp fresh cracked pepper
How To Make Air Fryer Frozen Brussels Sprouts with a Horseradish Aioli
Horseradish Aioli
I prefer preparing the aioli before cooking the Brussels sprouts to let the flavors meld, but you also have the option to do this step while the sprouts cook.
In a bowl, mix mayonnaise, prepared horseradish, garlic, lemon juice, and Dijon mustard.
Adjust flavors to your liking (extra horseradish for heat, more lemon juice, salt, or pepper). Cover and refrigerate for at least 15 minutes.
Brussels Sprouts
Preheat the air fryer to 375°F (190°C). Toss Brussels sprouts in olive oil, salt, and pepper. (No need for oil spray!)
Brussels sprouts in an air fryer basket and air fry for 12-15 minutes, shaking or tossing halfway through. Cook time can vary so check for tenderness and crispiness. Once, the Brussels sprouts are to your liking, remove them from the air fryer.
Serve
Arrange the Brussels sprouts on a platter. Serve with horseradish aioli for dipping or drizzle aioli on top.
Garnish with herbs, parmesan cheese, or lemon juice if desired. Enjoy your delicious dish!
FAQ (Ask a Dietitian!)
Should You defrost frozen Brussels sprouts before cooking?
You can skip defrosting Brussels sprouts before cooking. You can defrost frozen Brussels sprouts before cooking, however, some cooks would say it’s best to cook the sprouts straight from the freezer.
Also note, that the cooking time of the Brussels sprouts will change if thawed.
Is it OK to thaw frozen Brussels sprouts?
It is okay to thaw frozen Brussels sprouts. Some cooks prefer to do this when sauteeing the sprouts. However, you may note the brussel sprouts become more soggy when you thaw them before cooking.
So save yourself a step, and skip thawing them!
How long to cook frozen Brussels sprouts in the air fryer?
At 375 degrees F, cook Brussels sprouts for 12-15minutes. Take care not to overcook the Brussels sprouts, they are par-cooked before being frozen.
Why do Brussels sprouts taste bad sometimes?
There are several reasons Brussels Sprouts may taste bad.
Bitterness:
To cut through the bitterness of some notes in Brussels sprouts serve them with flavors like lemon, dijon mustard, white wine, and vinegar. Additionally, smaller Brussels sprouts are a bit sweeter and a bit less bitter than larger Brussels.
Quality:
Fresh Brussels sprouts are important because they taste better and are less likely to have a strong, bitter flavor.
Additionally, when they are fresh, they are also more nutritious and have a pleasant texture, making them a more enjoyable addition to meals.
Personal Preferences:
In addition to personal preferences for certain foods, science may also explain why some people report that they hate the taste of Brussels sprouts.
Some people can’t taste the bitterness in Brussels sprouts as strongly because they have a genetic variation that makes them less sensitive to the compounds responsible for the bitter taste, which allows them to enjoy Brussels sprouts more.
More Recipes like this Air Fryer Frozen Brussels Sprouts with a Horseradish Aioli
Curious to learn more about Brussels Sprouts? Check out the Wiki Page on Brussels Sprouts!
Like these recipes? Check out these other air fryer and brussels sprouts recipes!
In a bowl, mix mayonnaise, prepared horseradish, garlic, lemon juice, and Dijon mustard.
Adjust flavors to your liking (extra horseradish for heat, more lemon juice, salt, or pepper). Cover and refrigerate for at least 15 minutes. This sauce can be made in advance.
This Agrodolce Sauce with Red Onion is a magical addition to many meals. I enjoy making this every fall and winter to pair simply with roasted veggies. Agrodolce Sauce with Red Onion elevates the simplest of dishes.
What is Agrodolce Sauce
Agrodolce literally means sour and sweet in Italian. The sour sauce flavors combine ingredients like sugar or honey with vinegar or other acidic ingredients.
Agrodolce sauces add a unique balance to dishes like veggies, meats, and seafood. The sauce can be thick or thin, and the cook has the flexibility to use their taste buds to guide them in their agrodolce-making journey.
Why I Made This Recipe
I love simple recipes with big flavors. This scrumptious sauce can be added to simple roasted or air-fried squash, Brussel sprouts, root vegetables, salmon, chicken, or baked tofu.
Red Onion: Another onion like shallots can be used
Herbs: Like rosemary and thyme
Avocado Oil: Olive oil works as well.
Honey: Option to sub for maple syrup
Red Chili Flakes: For a little kick
Apple Cider Vinegar: Option to use red wine vinegar, balsamic vinegar, or other vinegar of choice.
Salt & Pepper
Other add ins include golden raisins, dried chopped cherries, sliced grapes, or other fruits.
How to Make This Recipe
Sauté Aromatics
Place the sauté pan on medium heat. Then, add the avocado oil, rosemary, thyme, and red onion to the pan and sauté for 5 minutes until the onions are translucent and fragrant.
Combine Sweeteners and Vinegar
Add honey and red pepper flakes, and continue to sauté for 1-2 minutes.
Turn the heat off and stir in the apple cider vinegar.
Adjust to Taste
Taste the sauce and add salt and pepper to taste.
FAQ (Ask a Dietitian!)
What is Agrodolce Sauce Made of?
Agrodolce sauce is typically made of vinegar, sugar, oil, and aromatics like onion, garlic, and herbs.
What Does Agrodolce taste like?
Agrodolce tastes sweet yet sour, complex yet balanced. The exact taste of agrodolce can vary depending on the recipe and the cook. Moreover, the beauty of agrodolce is it is versatile and can suit different dishes based on personal preferences.
How do you use Agrodolce Sauce?
You can use an agrodolce recipe to compliment many foods. Below are several delicious examples of dishes that are elevated with Agrodolce Sauce with Red Onion.
Pizza
Sandwiches
Warm Grain Bowls like Greens and Ancient Grains Bowl
Roasted Vegetables
Salads
Air Fryer Veggies like Winter Squash
Spooned over proteins like Baked Tofu, Pan seared Salmon, or Roasted Pork Chops.
This Agrodolce Sauce with Red Onion is sweet, sour, and delicious. It is the perfect compliment for roasted veggies, baked tofu, or sandwiches, and salads.
Salads are an excellent way to eat those veggies, but sometimes people forget how to jazz those veggies up! One way to jazz up salads is with a fantastic homemade salad dressing such as a fantastic balsamic vinaigrette recipe.
I promise salads don’t have to be boring! This dressing alongside some leafy greens, a bit of crunch, and some protein, will become a salad worth making again and again.
So, let’s make a salad dressing! In this article, I’ll guide you through the ingredients and steps of making this amazing salad dressing. I’ll also talk about why a homemade salad dressing can make a mediocre salad stand out as a five-star recipe.
Why I Love This Basil Balsamic Vinaigrette
Versatile: In my variation of a Basil Balsamic Vinaigrette, I use ingredients like Olive oil and Dijon Mustard. However, one could use a bit of mayo to provide a creamier salad dressing or use avocado oil for a more neutral flavor. Swap the Maple syrup for honey, or omit the sweet component entirely. You could even swap the fresh basil for dried, or add a bit of minced fresh garlic, the possibilities are seemingly endless.
Quick/Easy: This recipe is ready in a matter of minutes, including the recipe prep time! Moreover, all you need is a mason jar to shake up the ingredients!
The Ingredients in Balsamic Basil Dressing
Balsamic Vinegar: Feel free to get extra fancy with a flavored or sweet balsamic vinegar like Fig or Cherry!
Fresh Basil Leaves – dried basil works too, it’s just not as good as fresh
Extra Virgin Olive Oil – or other super flavorful olive oil
Dijon Mustard
Maple Syrup
Salt & Pepper
Yup, this dressing is 100% plant-based.
How to make this Balsamic Basil Vinaigrette: The Jar Method
My favorite method in making salad dressings, grain bowl sauces, and vinaigrettes is by using the jar method.
For the jar method, throw everything in that jar, pop a SECURE lid on it, and shake! Pour the sauce directly from the jar onto your salad. Then, when finished, store the leftover dressing for later use!
It’s that simple and easy!
Option to use an immersion blender or a whisk and a bowl.
How to Pair This Dressing
Because there is fresh basil in here, I recommend using this dressing within 2-3 days.
Some suggestions for the use of this dressing.
A dressing for salads
A sauce in grain bowls
Spooned over grilled meat, fish, or tofu
Drizzled over a bowl of cottage cheese
Sharper Nutrition Fix: Why is Salad dressing so important?!
One way to jazz up a salad is with a bangin’ salad dressing. I don’t know about you, but with salad, I dislike most store-bought bottled dressings. I think they are okay as a marinade or even a dipping sauce for pizza (aka ranch), but I just don’t like them with my salads and grain bowls!
This is why I love to make all sorts of salad dressings to bring variety, flavor, and excitement to my salads. Whether it’s blended in a food processor like my Creamy Vegan Apple Walnut Dressing, or a more simple approach, shaken up in a jar like this Balsamic Basil Vinaigrette, I’m always whipping something up. Trust me, making your dressing is key to a satisfying salad with loads of flavor.
5 reasons Why a Salad Dressing improves salads (& your diet)
A dressing enhances flavors.
A flavorful dressing can add depth and complexity to a salad. The dressing can provide a balance of sweet, salty, sour, tangy, and savory flavors.
It binds ingredients with moisture.
Salad dressings help bind and moisten the ingredients of the salad, thus making them more enjoyable to eat. The dressing coats each ingredient with flavor.
They are Nutritious.
Salad dressings can be made with olive oil, avocado oil, nuts & seeds, citrus juice, zest, vinegar (like apple cider vinegar), herbs, and spices. All of those ingredients bring nutritional value to the salad. They can provide healthy fats, antioxidants, vitamins, minerals, and other beneficial compounds.
The dressing brings versatility to your diet.
Different dressings can completely change the flavor of a salad. A big bowl of spinach, shredded carrots, and sunflower seeds can be vibrant and tart with a lemon vinaigrette, or creamy and savory with a Creamy Cashew Caesar Dressing.
Last, those dressings encourage healthy eating!
That delicious dressing is covering other nutritious foods like fruits and vegetables, whole grains, and proteins. Eating salads regularly can help increase your overall consumption of healthy foods that are not processed and loaded with nutrition. By having numerous salad dressings in your recipe queue, you can stay excited and enthusiastic about the salads you prepare and eat!
Salad Dressings are Love
I love salad dressings so much that I keep adding more and more recipes to The Addy Bean. They are an easy way to make a salad exciting! Below are some other excellent salad dressing recipes.
This Balsamic Basil Vinaigrette has 5 main ingredients and is easy to throw together. This Vinaigrette is tangy, herby, and slightly sweet making it a wonderful dressing for a salad or grain bowl.
Screw on the lid of the jar and shake. If using a bowl, whisk all of the ingredients together.
Taste
Taste and adjust the flavors as needed. I.e. add more salt, pepper, honey etc.
Notes
Typically, guidelines for classic vinaigrette are 3 parts oil to 1 part vinegar. However, my personal preference is for more acidity, tartness, and bite!I prefer a 2:1 ratio of oil to vinegar or citrus.
The Nutritional Side of a Big Ole’ Bowl of Vegan Vegetable Chili
With Super Bowl Sunday just around the corner, it’s time to discuss an American Favorite; Chili! You can serve Vegan Vegetable Chili in many ways, think chili cheese dogs (plant-based or animal protein based dogs), chili served with nachos, chili with cornbread, or my fave, chili ladled over a big bowl of noodles.
But, do you know what chili has that many other Super Bowl favorites don’t? Loads and Loads of veggies! Typical game-day foods such as Fried Chicken Wings, Pizza, and Potato Chips all lack the nutrient density of a big ole’ bowl of homemade Chili. But hey, who is to say you can’t have some yummy wings on the side with that Chili on Super Bowl Sunday!? Make them both.
Let’s dive into this article and recipe and discuss it’s secret ingredient!
This Recipe Has A Secret!
This Vegetable Chili recipe has a secret ingredient, can you guess it? Here is a clue, it is composed of florets and resembles cheese curds.
The riced cauliflower mimics the texture of ground meat and makes every bite full of vegetables, beans, tomatoes, and toppings.
Is Vegan Vegetable Chili Healthier?
A typical bowl of homemade Chili contains ~260 calories and has high amounts of protein, fiber, and micronutrients. However, healthy eating is the practice of consuming a well-balanced diet throughout the day, week, and month.
As a registered dietitian, all foods fit, but this recipe does have less saturated fats and more fiber than a typical beef-based chili. As a Flexitarian focusing on eating more plants, Vegetable Chili is a great meatless meal.
Ingredients in My Vegan Vegetable Chili
Veggies: Riced Cauliflower, Jalapenos, Bell Peppers and Onions.
The best part of this recipe is the key ingredients, the vegetables. All 4 provide their own story.
Riced cauliflower is the ingredient that will transform your chili into the best Vegetarian Chili Texture you have ever made!
The peppers are also a must. I like my chili with a little heat, my jalapeños diced with the seeds and ribs pack that perfect punch. Bell peppers, whether red, orange, green, or yellow, add a beautiful freckling of color throughout the chili.
Onion is an important element in establishing the flavor. It helps bring all the flavors together.
Let’s not forget the tomatoes! More on those later.
Other Ingredients
Beans: I use white pinto and black beans. I love the contrast between these two popular beans. You have the deep, dark Black Beans contrasting the pop of the White Pinto Beans. In addition, the white pinto beans are much larger, providing novelty in every spoonful.
Tomatoes: Crushed Canned Tomatoes (that you love!) Don’t skimp on this part. The Tomatoes constitute the base of this soup. You’ll want super tasty tomatoes, and trust me, not all tomatoes are equal!
I like Cento and Tuttorosso, to name a couple. If you are making this during the summer, I highly encourage anyone to try their hand at growing their tomatoes. or getting them from a local farm.
Flavors: Chili, Cumin, garlic powder, oregano, thyme, bay leaves, celery seed, paprika, cracked black pepper, honey
The ratio and spice selection in this recipe is all personal preference.
I like using lots of dried herbs in my cooking, hence the dried oregano, thyme, and bay leaves. Ironically, I don’t particularly enjoy loads of chili powder in my chili. The beauty of a recipe like this is you can adjust the ratios to your liking! If you love chili powder, double or even triple it!
Honey: a little goes a long way. I like the bit of sugar to cut into the acid from the tomatoes, just a touch. You can always add more to taste later.
Toppings/Garnish for My Vegan Vegetable Chili
This chili recipe wouldn’t be complete without the toppings. I prefer to add cheddar cheese, jalapeños, Greek yogurt, and onions.
More tried and true toppings include:
Fritos
Lime juice
Tortilla strips
Sour cream
Chives and/or cilantro
Hot sauce
Some other interesting spins that may intrigue your guests include honey, whiskey, hemp hearts, and mango. Let the creativity run free! Perhaps trying a new combination of ingredients will become your new favorite.
How to Make Vegan Vegetable Chili
This recipe couldn’t be easier. Everything is cooked in one pot!
Start with sautéing the onions and peppers.
Then, dump the rest of your ingredients in your pot and put a lid on it.
Next, read a chapter of your book, do a spin class, or go on a walk with your dog! Whatever you do, let it simmer and get those flavors melding.
Last, serve it up! Don’t forget to Garnish.
Sharper Nutrition Fix: Riced Cauliflower
It is the riced cauliflower that elevates this recipe. The texture is perfect and the cauliflower does not overpower the flavor. It is honestly my new favorite chili ingredient addition.
However, whenever I see a social media post with any mention of riced cauliflower, the emotions are either I HATE it or I LOVE it! I am here to tell you why I love riced cauliflower, and it’s not here to replace my beloved rice, pasta, and bread!
Cauliflower is Love
Mark Twain once called cauliflower “A cabbage with a college education”. Cauliflower is a cruciferous vegetable related to broccoli, cabbage, and Brussels sprouts.
Cauliflower is loaded with vitamins C, B-6, and K. An entire head of cauliflower contains approx. 145kcal with 11g protein and 12g of fiber. Like all other vegetables, cauliflower has antioxidant and anti-inflammatory properties.
Cauliflower is an impressively versatile veggie. It can be enjoyed raw with some hummus or roasted, steamed, and pan-fried. Riced cauliflower is just another way one can enjoy this superstar vegetable.
Frozen riced cauliflower is gloriously tossed into a dish. Adding veggies is so easy, quick, and convenient, just how I like it. Looking to bulk up a fried rice or stir fry dish with more vitamins, minerals, and fiber? Add riced cauliflower. Looking for a bit more texture in a Chili? Add Riced Cauliflower.
I’ve even seen recipes where people add riced cauliflower to their breakfast smoothies, like in this Berry-Banana Cauliflower Smoothie. What a great way to sneak in more veggies!
1 tbspmaple syrupor other sweetener of choice - i.e. honey, brown sugar
Toppings
plant-based sour cream or plant-based cheesesee recipe note for further topping suggestions
Instructions
Saute Aromatics
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the red bell pepper, jalapeno, onion and cook until softened, about 5 minutes.
Add the minced garlic to the pot and cook for an additional 1-2 minutes until fragrant.
Add the chili powder and cumin to the pepper, onion, and garlic and mixture. Continue to saute for 1-2 minutes to toast the spices.
Add the Cauliflower, Beans, and Tomatoes
Add the riced cauliflower, beans, tomatoes, and vegetable broth to the pot and stir.
Add the Remaining Seasonings
Add the oregano, celery seed, thyme, bay leaves, kosher salt, black pepper, and maple syrup to the chili and stir.
Simmer
Cover the pot with a lid and let the chili simmer for 25-60 minutes, stirring occasionally, until the vegetables are tender and the flavors are well combined.
Taste and Serve
Remove the bay leaf and taste the chili and adjust the seasoning if needed, adding more salt and pepper as desired.
Once the chili is ready, serve hot with your favorite toppings such as chopped cilantro, sliced green onions, avocado, shredded cheese, or sour cream.
Notes
Be sure to top this Vegan Vegetarian Chili with your favorite toppings like Greek Yogurt or Plant-based sour cream, shredded cheese, fresh cilantro or other herbs, chopped onion, avocado, jalapeno, tortilla chips, or cornbread croutons.
Have you seen Blue Oyster Mushrooms at the store or farmers market? Have you felt intimidated by them not knowing how to cook with them or use them in recipes? I’ve been there!
I had my first encounter with Oyster Mushrooms Summer 2021. I first tried Blue Oyster Mushrooms simply sautéed in butter with salt. After that, I was hooked and, I continued to pursue all the culinary variations these beautiful fungi can adapt to.
So, if you are wondering, “What can I do with Oyster Mushrooms”, this article is for you. No longer will you feel intimidated by these fantastic fungi.
Let’s review some information about oyster mushrooms, how to clean oyster mushrooms, how to cook with them, and a Blue Oyster Mushroom Recipe.
What are Blue Oyster Mushrooms?
Did you know that oyster mushrooms coined their name because they grow sideways on trees and resemble clusters of oysters? Oyster Mushrooms are fast-fruiting, easy to grow, and rich in nutrients like Vitamin D.
Blue Oyster Mushrooms (Pleurotus ostreatus columinus) are a type of oyster mushroom popular among commercial mushroom growers. Oyster mushrooms are found in many colors including pink, yellow, blue, and grey.
Oyster Mushrooms are meaty in flavor and make a great substitution for meat in many dishes. They may also be described as briny and make a great addition to seafood dishes. The texture is velvety and dense.
How to Clean Oyster Mushrooms
Oyster Mushrooms don’t need much cleaning and prep once you bring them home from the store or farmers market.
Brush off debris with your fingers and a damp towel
You can quickly rinse the mushrooms under cool running water and pat dry but, do not submerge in water.Mushrooms can become waterlogged and lose some of their flavor if water is not used sparingly.
How to cook with Oyster Mushrooms
Below are 3 categories of mushroom recipes you can try. First, the super simple and easy recipes, then recipes that take a bit more time, and finally, a few more complex recipes that are worth the time and prep involved.
15.5oznavy beans1 can - or other white bean of choice
4oz green chilis1 can
6cupsvegetable broth
1cancoconut milk
1tspdried oregano
1tspcumin
1/4tspblack pepper
1rosemary sprig
3tbspcoconut flour
Instructions
Chowder
Add the avocado oil to a medium-high heat soup pot. Sautee onions and garlic for 3 to 5 minutes.
Then add celery and mushrooms. Continue to cook for 3 to 5 minutes. Add the remaining ingredients except the coconut flour.
Coconut Flour Slurry
While the soup is simmering, add 2 to 3 tbsp of coconut flour and 1/2 cup of soup broth in a small bowl. Add this coconut flour slurry back to the soup to thicken.
Continue to cook the chowder on low heat for 30 minutes. Before serving, carefully remove the sprig of rosemary.
Toppings
Serve with desired toppings. Some of my favorites include, avocado slices, jalapeno slices, chopped fresh herbs like cilantro, parsley, or chives, and Coconut or Greek yogurt.
Roasted Veggies: Roasted Sweet Potatoes and Brussel Sprouts
Roasted Sheet Pan Veggies, like Roasted Sweet Potatoes and Brussel Sprouts, are one of my favorite “go to” weeknight meals. I love this meal so much that I also have transformed it into a quick breakfast, using peppers, onions, potatoes, and eggs. Furthermore, Roasted Sheet Pan Veggies make the perfect side to your holiday turkey!
I am excited to share this specific combination of veggies because it also has a secret ingredient, apples! Apples in a roasted veggie dish? Yes! It pairs beautifully with sweet potatoes, chestnuts, herbs, brussel sprouts. If you want to pair it with some animal protein try chicken sausage (I loveBilinski’s), a roast, pork chops, oh, and of course turkey!
I love including chicken sausage because it’s already cooked! All I have to do is open up the package and heat it up.
So here is a breakdown of the ingredients in this Roasted Sweet Potatoes, Apples, and Brussel Sprouts recipe.
Main Ingredients for Roasted Sweet Potatoes and Brussel Sprouts
Brussel Sprouts: Green baby cabbages! Loaded with yummy goodness like vitamin C. Another swap for this could be regular cabbage or purple cabbage.
Sweet Potatoes: I love me some sweet potatoes. When roasting a bunch of veggies, I like to include at least one hearty veggie like a potato, carrot, or sweet potato.
Apples: A fun addition to this sheet pan meal. During this time of year, apples are fresh, in season, and in abundance. I picked up 2 pecks of apples earlier this fall and they are all gone! I made roasted sheet pan veggies with apples at least 10 times.
Ingredients For The Herbed Chestnut Topping
Chestnuts: Also in season right now! Chestnuts taste like a nutty potato. I got my chestnuts from a small business in Huntsville, Rocket City Chestnuts.
Butter & Avocado Oil: Fat is a necessity for this recipe to bring out all the yummy flavors. Additionally, fat is essential for absorption of fat soluble vitamins in the body! So, don’t skimp on the butter and/or oil. My favorites to use include avocado oil or coconut oil for the roasting and butter, ghee, or avocado oil for the pan frying!
Sharper Tip: Sometimes I like to mix oils! Butter has a low smoke point, so to add a buttery taste to something while raising the smoke point, I’ll mix it with an oil like avocado oil!
Parsley: Gotta have some herbs. Surprisingly, parsley is super yummy pan fried. Not a fan of parsley? You can use basil, cilantro, mint, and always an option to skip the pan fry and just add fresh.
Tips For Making Roasted Sweet Potatoes and Brussel Sprouts
Chop
Chop your veggies into bite-size pieces. Keep the size of your vegetable pieces uniform while roasting to ensure even cooking.
Coat and Season
Coat your veggies well with the oil! I can’t say this enough. You need oil. You need the oil to bring out the flavors and help absorb nutrients in your veggies.
Season with salt and pepper or other seasonings like dried thyme, red pepper flakes, garlic powder, etc. Another super important tip for bringing out all that wonderful flavor in your veggies, add seasoning.
Roast
Not all veggies roast for the same amount of time. Veggies like carrots, sweet potatoes, potatoes, and turnips need a bit more time in the oven than say, broccoli. You can always add delicate veggies after those hardier veggies start cooking.
And, the tips continue…
Protein to go with Roasted Sweet Potatoes and Brussel Sprouts
Adding animal or plant based protein. I like to pair my sheet pan veggies with chicken sausage. It’s so easy to throw them on the pan 15min before I take them out of the oven.
Dips and More Flavors
Serve your sheet pan meal with a yummy dip! Feel free to get creative with the dips! I love to eat sheet pan veggies plain but most of the time I have a little dipping sauce served with it. One of the easiest sauces I make is a ½ cup of full fat Greek yogurt with an olive oil drizzle and salt & pepper!
Go ahead and try adding citrus. A squeeze of lemon or lime can elevate veggie flavors to a whole new level. Take for instance, lemon & broccoli or lime & bell peppers.
Sharper Tip: Try Lime and Sweet potatoes! So yummy, I read about this flavor combo in one of my cookbooks, The Art of Simple Food.
Garnish
Don’t forget the garnish for your Roasted Sweet Potatoes and Brussel Sprouts. I always garnish my roasted veggies with either micro greens, chives, fresh or sautéed herbs, nuts, or green onion. This list could go on and on. In this recipe, I garnish/top with pan-fried chestnuts and parsley, yum.
For A Quick and Easy Weeknight Dinner
Roasted Veggies such as Roasted Sweet Potatoes, Apples, and Brussel Sprouts are a go to weeknight meal for me. It’s not always that combination of veggies but it’s such a easy way to make a yummy and healthy dinner, loaded with micronutrients. Because this dish is so versatile, it’s also super easy to get creative with ingredients.
For example, adding apples is something one might not consider in a sheet pan veggie meal, but it’s so delicious with sweet potatoes, greens, and chicken sausage. Adding apples is a simple way to transform this dish into a favorite for fall.
More Roasted Veggie Combos I Love
Carrots, Brussel Sprouts, Onions
Potatoes, Corn, Peppers
Turnips, Beets, Shallots
Like this Roasted Sweet Potatoes and Brussel Sprouts Recipe?
Roasted Sweet Potato, Apple, and Brussel Sprouts with a Herbed Chestnut Topping
Sarah Harper MS, RD, LDN
This Roasted Sweet Potato, Apple, and Brussel Sprouts with a Herbed Chestnut Topping is perfect for the holiday season. Prepare it for a family meal and enjoy.
½cupShelled roasted and chopped chestnutsor other nut like unsalted almonds
¼cupParsley, chopped
⅛tspBlack pepper
kosher salt to taste
Instructions
Preheat oven to 400 degrees F
Once the oven has finished preheating, roast sweet potatoes for 20min.
Then, add apples and brussels sprouts and continue roasting for another 20min.
While the vegetables finish cooking, add butter to a pan heated to medium heat. Add ½ cup chestnuts, and herbs and pan fry for 5-10min.
Place roasted veggies and apples in a serving dish and top with chestnut topping. Enjoy!
Notes
Apples: You want a tart, crisp and sweet apple like a Honeycrisp, Braeburn, Jonagold, or Granny Smith.This dish can be served with pork, sausages, baked chicken or my favorite, as its own entree!
