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.
This recipe looks great – can’t wait to try it. And the Wolf oven would be great to have for thanksgiving!
The countertop oven looks like it’s just what I’ve been looking for. I love roasted veggies too, and your combo of brussels sprouts and sweet potatoes (2 of my favs) looks yummy!
Mine is old and broken and it was cheap. I would love this fancy one.
Mmmm. Roasted everything. Countertop oven!
Recipe looks delish! The oven round be wonderful addition to any kitchen!
Now that I have a bit more counter space at home, I was just looking to buy a counter-top oven! I hate heating up my regular oven just to roast a few peppers or a bulb of garlic, so that oven would be perfect! And these brussels sprouts and sweet potato roast can get right into my belly!
This sounds good, two of my favorite flavors! And what a beautiful addition the oven would be to anyone’s kitchen.
This would be so handy at Christmas to make sure my day runs smoothly with my large family
yum! sprouts
This oven would be great since my kids are adults and have moved out of the house. Just perfect for dinner for two 🙂
What a colorful recipe, I love to make brussel sprouts!
I love Brussels sprouts! I’ll have to try this recipe. I would love to win the Wolf countertop oven. More convenient than using my regular oven and a great way save electricity.
Everything in this recipe my sister LOVES, and I am making dinner tonight. We can’t wait to try it!!!
You managed to fit in all my favorite fall vegetables into one dish. I wish I hadn’t just run out of sprouts
What an amazing looking countertop oven! Looking forward to making these Brussels sprouts and sweet potatoes tonight!
love the goodies on top–pecans, feta and balsamic. Seconding earlier comment–need amounts on those.
Mouthwatering. Off to the market to get some brussel sprouts