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.
The timing of this is too funny– I needed a recipe for brussels sprouts and just saw this awesome picture. Recipe found! And our toaster oven crapped out after 9 years. Hmm
Sounds great, I am always looking for way to cook Brussels sprouts, one of my favorites, can’t imagine anyone not liking them.
Can’t wait to try out this recipe, I love all of the ingredients in this!!!
Roasted brussles sprouts are at the top of our favorites list. This oven would be so handy!
I’m always on the lookout for a good brussel sprout recipe. This one looks fantastic and easy! I can’t wait to try it. Thanks!
I am all about brussels and sweet potatoes right now. Roasted veggies are my favorite part of the fall season! And the feta and balsamic – yes yes yes!
I am new to this website and this is the first recipe I am going to try. It looks delicious!
Gotta love the simplicity of roasted veg – especially when they are my favourite vegetables. 🙂
This countertop oven looks awesome! Perfect for quick weeknight meals!
I would love this!
Mmmm. Tried this recipe this weekend, and it was delish! I bet it would be easy-peasy in that countertop oven, too.
I don’t know – I found it a bit bland but with both the balsamic and feta in unknown quantities, I had to guess. Guessed *almost* right – 1/2 cup balsamic but only 1/4 cup feta instead of 1/3 (thanks for fixing!!). There was a power failure part way through the cooking that fortunately only lasted a few seconds but required the restart of the oven Unfortunately, I didn’t notice that the toaster oven where I was keeping my store-bought chicken warming also shut off so only after I added the feta etc. I discovered the chicken had cooled off. So while the chicken was getting heated up again, the feta melted into nothingness. And even after 55-60 minutes in the oven, the Brussels sprouts were also a bit harder than I would’ve liked and they weren’t huge honkin’ ones (the stray leaves were tasty though). I don’t know what the leftovers will need to make them a bit tastier – maybe some maple syrup and a bit of spice? A bit of broth? Right now, it’s all just meh.
Stephanie (of Girl Versus Dough) and I were just talking about how much we love vegetables the other night. They are so wholesome and comforting, especially when they are roasted! LOVE this amazing fall dish and totally making later this week. 🙂
All of my favorites in one dish… we must have been separated at birth. I cannot tell you how much I am looking forward to devouring this dish!
This sounds like fall in a pan! My parents have a counter top oven similar to that one and it’s amazing how convenient it is. Preheat in like negative 5 minutes instead of a million hours for my normal oven? All about that life.
This is a perfect combination for me I love sweet potatos and brussel sprouts, roasted! Would love to roast in a Wolf oven!
OHHHHHH boy, do I want that oven!!
And I’m making that dish tonight. 🙂