If you are like me 5 years ago, you never would have touched a Brussels sprout. I had this mentality that they were gross and you had to soak them in a pound of butter to make them edible. Thankfully, I learned a lot about spices over the years and what goes with what types of vegetables. Typically I will combine ginger and garlic with my stirfry veggies, and chili powder and cumin with my root vegetables. I saw on Pinterest that many people were flavoring Brussels sprouts with balsamic vinegar. I LOVE balsamic vinegar and I use it regularly as a salad dressing and marinade. I also saw a ton of recipes that combined the sprouts with sweet potatoes, so I decided to combine both ideas. By adding a few of my favorite spices to the mix, I discovered one of my all-time favorite snacks and side dishes! The cumin and chili complement both vinegars, and well… I put garlic powder on almost everything. 😉
I tend to make the medley in large batches for meals, and munch on some when I am craving a snack. It is a wonderful side to meal-prep as it reheats well and tastes just as good as the day you made it. The recipe is quite simple, it just takes some extra time to bake because of the sweet potatoes. I hope you try my recipe and fall in love with Brussels sprouts like I did! They truly are a wonderful and tasty vegetable filled with dozens of nutrients. This recipe won’t let you down! I also look forward to experimenting more with Brussels sprouts in the months to come.
BONUS: It’s Whole30® approved for those of you looking to put a little pep in your meal plans!
ENJOY
♥
Brussels Sprouts and Sweet Potato Medley: Easy, Healthy, and Whole30®
Notes
Some layers of the Brussels sprouts may peel off when tossing. If that occurs, they will char during cooking. I keep them in the finished mix for some added smokey flavor!
Ingredients
- 2 lbs. Brussels sprouts stems removed and halved
- 3 large sweet potatoes cubed
- 3 Tbs. extra virgin olive oil
- 1 Tbs. cumin
- 1 Tbs. chili powder
- 1 Tbs. garlic powder
- 2 Tbs. balsamic vinegar
- 1 Tbs. red wine vinegar
Instructions
- Preheat oven to 425° F
- Spray or coat (2) 9x13" baking pans with olive oil, set aside
- Wash and cut the stems off the Brussels sprouts, cut them in half and place in a large mixing bowl
- Wash and cube the sweet potatoes and mix with Brussels sprouts
- Toss the veggie mixture in the olive oil until all pieces are coated well
- Place all spices in the large bowl and toss until all pieces are coated well
- Divide mixture between the two baking pans and evenly spread the veggies out to assure even cooking
- Place both pans in the oven and cook for 45-50 minutes, or until potatoes and sprouts are soft to touch with a fork
- When finished, return cooked veggies to the large mixing bowl
- Add balsamic vinegar and red wine vinegar and mix well
- Serve immediately with a meal, or refrigerate for a snack/meal prep side later on in the week!
I'm a 20-something foodie with a passion for travel. As a self taught chef, I believe food is what brings us together. When I'm not in my kitchen creating recipes, I love connecting with people as I experience cuisines from other cultures. Come join me on my culinary and travel adventures!