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 love roasted veggies and this recipe looks wonderful. Can’t wait to try it.
i’m almost ready to say farewell to brussels sprouts because they wreak such havoc, but this recipe is a must-try!
With a new baby coming soon, an oven that heats up and cooks quickly would be PERFECT! Thanks for the chance to win. And for that yummy recipe.
Looks great! Brussels are my favorite!
Sweet potatoes and brussel sprouts are some of my favorites! I love roasting them together!
This looks like such an awesome holiday dinner side dish! Pinning 🙂
Wow! This recipe looks amazing. And that oven is pretty spectacular!
yummmmmy! can’t wait to try this and your other yummmmmmmy recipes!!!
Wish I may Wish I might Win this delight (there is space for it!)
My veggies are roasting right now!! I love adding toasted pine nuts and a squeeze of lemon. I also love to make a lot and eat it for days.
Roasted veggies are the best kind of comfort food… because they’re actually GOOD for you! That said, your list of fall comforts makes me smile because so many of those are on my list, too. Including a creamy porter or stout because YUM. And this recipe might make it, too, because there’s something so delish about brussels sprouts and sweet potatoes when they’re roasted.
Would so love to win this counter top oven. Great fall recipe as well. I’ll be making this one this weekend.
I love the idea of a compact countertop convection oven. Save energy! Also can’t wait to try the recipe. I saw the first Brussels spout stalks in the farmers market yesterday. 🙂
Um, can’t wait to make these!! Brilliant combo of flavors! 🙂
This recipe looks amazing. I would have never thought about combining the Brussels sprouts and sweet potatoes. That is why I just love getting your recipes daily. The counter top oven would make it even easier to make these. I am sure whoever is the lucky duck to win will have a great time with this.
Great-looking recipe and counter top oven…I didn’t see a link to enter the giveaway, so I’m posting here instead. Pick me, pick me! 😉