Roasted Brussels Sprouts and Sweet Potatoes with pecans, feta cheese, and balsamic drizzle is an incredibly flavorful side dish, packed with nutrients. Serve it alongside your main entrée for a filling meal.
For me, fall is all about getting silly cozy and indulging in things that warm me inside and out.
It’s about those off-yellow, green, and orange colors that you couldn’t possibly wear any other time of year, and that super warm decades-old hoody with torn kangaroo pockets you stole from your dad circa 1995.
Fall is the season for fleece, cinnamon, mulled wine, and by golly, it’s about side dishes!
Call me crazy, but I could eat pounds upon pounds of roasted vegetables.
They are my ultimate comfort food.
You may have seen in my Crowd-Pleasing Roasted Vegetables recipe that I typically use a large variety of vegetables; however, from time to time, I like to keep it simple using 2 or 3 veggies, then making it fancy it with nuts, cheese, and a reduction sauce.
This simple Roasted Brussels Sprouts and Sweet Potatoes recipe is the perfect side dish for fall and winter.
Roasting the brussels sprouts and sweet potato with spices gives the vegetables extra flavor.
Adding the pecans, feta cheese, and balsamic reduction takes the dish to a unique level without adding a whole lot of complication.
Ingredients for Roasted Brussel Sprouts and Sweet Potatoes:
What we need to make this healthy side dish happen is fresh brussels sprouts, sweet potato, feta cheese, pecans, balsamic vinegar, olive oil, garlic powder, cumin, sea salt, and a pinch of allspice.
This combination of flavors and textures is so pleasing to the palate and happens to pair very nicely with just about any main entrée!
Serve it with Instant Pot Lamb Shanks, Garlic Herb Roast Beef, or Pan Seared Shrimp with Lemon Garlic Risotto!
Roasted Brussels Sprouts and Sweet Potatoes
Ingredients
- 4 cups brussels sprouts trimmed and halved
- 1 large sweet potato chopped into ½-inch chunks
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon ground cumin
- Pinch allspice
- 3/4 teaspoon sea salt to taste
- ¼ cup raw pecans
- 1/3 cup feta cheese
- 1/2 cup balsamic vinegar
Instructions
- Preheat the oven to 400 degrees F.
- Add the brussels sprouts, sweet potato, olive oil, garlic powder, cumin, allspice, and sea salt to a small casserole dish (8" x 8" or 9" x 13" will both work!). Toss everything together to coat the veggies.
- Place on the center rack of the oven and bake 30 to 45 minutes, stirring once half-way through, or until veggies are golden-brown and cooked through.
- In a small saucepan, heat the balsamic vinegar over medium-high and bring to a full boil. Cook at a full (but controlled) boil, stirring frequently, until vinegar is reduced by 1/2 of its original volume, about 5 minutes.
- Taste veggies for flavor and add salt to taste. Serve roasted veggies with pecans, feta, and balsamic reduction drizzled on top.
I’m usually bored with giveaways, but this one grabbed my attention — that oven would be sooooo great to have! I also happen to adore Brussels sprouts, but making them look fresh and appealing is tough. I love all the color in your dish!
Oh man, that oven looks amazing! I bet it saves on your electricity bill too. These are the things I think about because I’m such a cheapskate, lol.
Give me all the roasted veggies!!
Ooh, I would love a countertop oven. Count me in x
Looks like that counter top oven would be especially useful during the holidays!
I love brussels sprouts! and adding the sweet potatoes sounds amazing! Crossing my fingers over the oven 🙂
Two of Falls best! brussels and potatoes 😉
Yum! I wish I had this recipe when I was getting brussels sprouts in my CSA box. I will be making these!
Thank you for the chance to win it 🙂
jslbrown2009 at aol dot com
Excellent recipe; and the Countertop Oven sounds fantastic.
This is amazing! I live in an apartment so this would definitely be awesome to have! That brussel sprout dish look delicious as well 🙂
Oh, wow–I am so with you, and I love the phrase “silly cozy”. I find roasted vegetables really comforting as well. I’m not sure if I feel the same way about John Cusack movies (…but it’s worth investigating, right?? #newweekendplan)
This countertop oven looks perfect, especially because my current actual oven is not super reliable and heats up the little house we’re staying in like crazy. Do you think this oven heats up your kitchen less than a full-size one, or about the same?
I need this for my kids!! Also, what am I following them on? There isn’t a link. Oops. I’m heading your way for some roasted veggies and pancakes, ’cause I miss you. I’ll bring pie. Keep the coffee pot on. xoxo
I just adore brussel sprouts and sweet potatoes. Yum! Would love to win this for my family.
Can’t wait to make this this weekend!
Love the cheeky red knobs!! Roasting veggies is the best for warming up your insides AND your heat-controlled-downstairs-in-the landlady’s-apartment apartment! BRUSSEL SPROUTS! Love em. And they remind me of Brussels in dear old Belgium.
That looks like a solid countertop oven and hard to find a good these days. Checked out the beefy toaster as well. Dang I need to save up