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 made this recipe a few days ago and it was just deliciously awesome! The combination is amazing (although I left out the cumin – didn’t find any – and the walnuts – I needed to make it lower fat) This will definitely be a staple. I had the balsamic vinegar cooking when the kids came home and they all complained about the ‘smell’. Maybe I’ll try it without ‘reducing’ it next time. Thanks for reviving the brussel sprouts in my diet!
Hi Dina! I’m so happy you enjoyed the recipe! Yes, I should have warned in the post that reducing balsamic creates a super pungent (and often off-putting) smell for many hours post-reducing – my apologies for not mentioning that! Thanks so much for the feedback!
Brussels Sprouts and Sweet Potatoes are my favorites but I have never put them together! Great idea/recipe which I’m trying out tomorrow. Since I live in a tiny house on wheels and am beginning a blog on the experience, I’m looking for the best appliances. Convection ovens are a necessity and quality is everything when fitting it into a tiny functional kitchen.
Thanks for introducing me to Wolf Gourmet. Their skillets and pan look like they are really high quality as well. Since I use an portable induction cooktop and since I don’t use anything with toxic finishes (ie. teflon-bad news!), these may be perfect. Since they look beautiful, they can be displayed right on the wall under the counter.
I am new to your site but this looks like a great start! We’ll give this a try on the weekend. Thanks for the recipe and the chance to win the nifty Wolf oven!
I’m going to make this tomorrow with baby sweet potatoes just given to me–perfect timing! The contrast of sweet and pungent Brussels sprouts and salty feta just has to be a veg-cation (vacation from the routine veggies in my house). It would be nice to have that Wolf to roast them along with maybe a nice pork loin…hmmmm….
I never knew Wolf made counter top ovens! We had given our toaster oven to a person who needed one badly, leaving me to use our oven which bakes HORRIBLY….this would be an awesome win and your recipe sounds DELICIOUS