Original Article Published – 11/5/2021
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 love Bilinski’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?
Here are some more yummy recipes for Autumn.
Roasted Sweet Potato, Apple, and Brussel Sprouts with a Herbed Chestnut Topping
Equipment
- 1 Sheet Pan
- 1 Sautee Pan
- 1 Medium Mixing Bowl
- 1 rubber spatula
Ingredients
- 3 Sweet Potatoes, Chopped
- 2 Apples, chopped see recipe notes
- 2 heaping handfuls Brussel Sprouts, quartered
- 2 tbsp Unsalted Butter
- 2 tbsp Avocado Oil
- ½ cup Shelled roasted and chopped chestnuts or other nut like unsalted almonds
- ¼ cup Parsley, chopped
- ⅛ tsp Black 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
Nutrition
Hi, I'm Sarah Harper. I am a Registered Dietitian Nutritionist who loves to cook, eat, and talk about food! Here at The Addy Bean, you'll discover an array of flexitarian recipes. My mission is to inspire and encourage others to eat and explore the world of plant-based foods!
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