Roasted Brussels Sprouts and Sweet Potatoes

Roasted brussels sprouts and sweet potato in a platter.

5 from 1 vote

Roasted Brussels Sprouts and Sweet Potatoes

A classic duo of roasted Brussels sprouts and sweet potatoes come together with the salty, savory flavor of parmesan and pancetta.

Prep Time10

Cook Time25

Total Time35

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 237kcal

Author: Morgan Peaceman

Equipment

sheet pan
large mixing bowl

Ingredients

1 ½ cups Brussels Sprouts
1 large Sweet Potato
3 tablespoon Olive Oil
1 teaspoon Salt
1 teaspoon Pepper
4 oz Pancetta
2 oz Parmesan Cheese Grated

Instructions

Rinse and pat dry the sweet potato and the brussels sprouts. Trim the ends of the brussels sprouts, then slice each in half. For the potatoes, slice into thick rounds, then dice into quartered cubes. Add to prep bowls.
Preheat the oven to 375º. Combine the brussels sprouts and potatoes in a large bowl. Drizzle olive oil and add the salt and pepper. Toss to combine and fully coat. Pour into a sheet pan and roast for 25 minutes.
Bring a medium frying pan to a medium heat. Add a teaspoon of oil, then pour in the pancetta. Cook and sauté the pancetta until the pancetta becomes golden brown and crispy, approximately 7-8 minutes. Remove from the heat and set aside.
Once the vegetables are finished roasting, let cool for five minutes, then combine in one large bowl. Top with pancetta and grate fresh parmesan cheese on top. Toss to combine and serve.

Notes

Trim the Brussels sprouts, but also remember to slice them in half. Sometimes leaving them whole will make the insides taste slightly bitter. Slicing them in half lets them steam and roast as they are in the oven, alleviating the bitter taste inside.

Keep the skin on the sweet potatoes! There's a lot of nutrients there, and it helps the potato from becoming too mushy.

Use a generous amount of olive oil to season the vegetables before roasting.

Do not crowd the sheet pan when adding the vegetables as crowding will. cause the vegetables to steam versus roast, and we want some char and crispy Brussels and potatoes.

Nutrition