12/21/11

Zesty & Spicy Roasted Brussels Sprouts & Sweet Potatoes

I love Brussels sprouts. I typically roast them with different spices, or add shallots, bacon, balsamic vinegar, or a fried egg on top. Go ahead and type "Brussels sprouts" in the search box to the right and you'll find many ideas.

This time around, I decided to make Zesty & Spicy Roasted Brussels Sprouts & Sweet Potatoes.
I love the combination of bright green Brussels sprouts with the orange sweet potatoes. If you are not a fan of sweet potatoes, go ahead and use regular potatoes.

Before I give you my recipe, I wanted to give a shout out to Blue Ridge Cutting Board Company--I bought one of their boards at a holiday market in DC over the weekend and absolutely love it. It is incredibly smooth, and the knotty wood is gorgeous. There is no way I will use a knife on this board: it's too pretty for that. Instead, you'll see it in some of my photographs on this blog.




Zesty & Spicy Roasted Brussels Sprouts & Sweet Potatoes

Ingredients
Olive oil
2 pounds Brussels sprouts, trimmed and halved
4 small sweet potatoes, peeled, sliced into 1/4 inch medallions
salt & pepper
zest & juice of 1 lemon {reserve the zest for the last step}
2 tablespoons Mrs. Dash Southwestern Chipotle seasoning

Directions
1. Preheat the oven to 425F.
2. In a large bowl, mix together Brussels sprouts, sweet potatoes, salt & pepper, lemon juice and Southwestern Chipotle seasoning.
3. Line two cookie sheets with aluminum foil. Distribute the vegetables between two sheets, making sure the vegetables do not overlap.
4. Roast Brussels sprouts and sweet potatoes for 30-35 minutes, occasionally shaking them up.
5. Before serving, drizzle the vegetables with a bit more olive oil and mix in lemon zest.

And now on to the photographs :)




How do YOU like to eat Brussels sprouts?


11 comments:

Suzi said...

Love brussel sprouts and your brightly colored combination with sweet potatoes. I will have to type in the word and check out your other ideas. Nice to meet you and Happy Holidays. Cool looking cutting board also.

Megan said...

That is my ideal dinner right there. I'm kind of obsessed with brussels sprouts. I like how you sliced the sweet potatoes in rounds instead of chunks.

Reem | Simply Reem said...

Lovely!!!!
I love brussels sprouts, how creative of combining them with sweet potatoes...
Beautiful!!!!

Have Great and Happy Holidays Olga.

Olga @ MangoTomato said...

Thank you! Happy holidays to you and your family!!

Sophie said...

I know for a fact that sweet potatoes beautifully combine with Brussels sprouts! I love that combo too!

This lovely recipe is new to me! I must try that! The endresult says it all: EAT ME RIGHT NOW!

Olga @ MangoTomato said...

Glad you liked this. Just make sure you have many helpers to eat this dish: I got tired of eating it after 3 times ;)

Caitlin said...

sweet potatoes and brussels sprouts are two of my favorite roasted vegetables and this looks like the PERFECT weeknight meal. they look perfectly caramelized and crispy.

Olga @ MangoTomato said...

Thanks! I tried my best ;)
And they are good as leftovers too, but only for a few meals: then I got tired of them.

Nicole said...

brussel sprouts and sweet potatoes are two of the healthier veggies and taste great roasted! The board would look great with meat/cheese on it! I'm digging charcuterie w/ honey recently.

Karen_tfl said...

I made the zesty roasted sweet potato and brussel sprouts. They were tasty but I made 2 mistakes--I didn't shake the sheets during roasting and I kept them roasting too long. They got a little too burnt on the bottom of the swt potato slices and the brussel sprouts where a bit too dry and crunchy. However, I still enjoyed them. I will make again and be more vigilant.

Olga @ MangoTomato said...

Thanks so much for coming back and leaving a comment. Sometimes it's hard to pay attention :) But I'm glad it was still enjoyed!