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.
Great recipe…I’ve pinned it, and a great prize! Thank you.
This recipe looks delicious! I love sweet potatoes.
Red knobs! Nice oven. they are installing Wolf ovens at the big project, and I have been so envious. The recipe looks delicious. Full of yummy good-for -you vegys. I love that you used allspice.
I love Brussels sprouts but never thought of combining them with sweet potatoes. I’ll try it this weekend.
Looks Delish ! Going to make this one very soon 🙂
I credit roasting vegetables for how I was able to significantly up my husband’s veggie consumption!
40-ish comments and why do I seem to be the first asking for the amounts of feta and balsamic vinegar? (all I see is “? cup” for each) Must be contest fever!
What a lovely fall recipe!
Recipe looks delish, pinned! That oven would be great down here in Florida where its always warm so I don’t have to turn on my big one. Perfect for cooking for 2 people too!
This dish looks amazing! I hope to make it over the weekend. The photos are beautiful for this recipe and your entire website =) I would love the Wolf Gourmet Countertop Oven!!! We have been seriously thinking about getting a countertop oven since it doesn’t use as much energy as the conventional size for a single dish, and of course so many other uses! I actually didn’t know that Wolf makes one ~ it is definitely on my wish list!
Oh Julia, You had me at B.S.’s and S.P.’s, but when you add in a contest – well, NOW you have my undivided attention! Having a family party on Sunday and you just helped me with my menu. xox
I’m a new reader, but comment I will! The roasted veggies recipe sounds fab, and I was just looking for something simple to please a crowd who have flown across the Atlantic to me here in France for a visit – we want to have fun AND eat well so this is perfect! Also I am replacing my cooking stove and this is too good an opportunity to miss.
Thanks!
That recipe looks amazing!! I have never seen much success in preparing brussels sprouts and now I know why -> I need that gorgeous Wolf Countertop Oven! Why am I just realizing this now? Duh.
Can’t wait to try this scrumptious recipe!!
Thank you!!
I love roasted veggies and countertop ovens–the Wolf is far fancier than any I have owned. I would love to own one. In the meantime, I’ll be trying your recipe in the regular oven. The recipe looks delish.
This sounds so good, but as a vegan I would leave out the feta. That oven looks awesome too!!!