Description
A vibrant and healthy roasted Brussels sprouts and sweet potato hash featuring caramelized vegetables tossed with garlic, thyme, and olive oil, perfect as a hearty side dish or nutritious main.
Ingredients
Scale
Vegetables
- 500 grams (about 1 pound) Brussels sprouts, trimmed and halved
- 500 grams (about 1 pound) sweet potatoes, peeled and diced into 1-inch cubes
Seasonings & Oil
- 3 tablespoons olive oil, divided
- 4 cloves garlic, minced
- 2 teaspoons fresh thyme, chopped (or 1 teaspoon dried thyme)
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper (adjust to taste)
Instructions
- Prepare the Brussels sprouts: Trim the ends of the Brussels sprouts and cut them in half to ensure even roasting and tender caramelized edges.
- Dice the sweet potatoes: Peel the sweet potatoes and cut them into 1-inch cubes for uniform cooking alongside the Brussels sprouts.
- Combine ingredients in a bowl: Place the Brussels sprouts and sweet potatoes in a large mixing bowl. Drizzle with 2 tablespoons of olive oil, then add minced garlic, chopped thyme, salt, and black pepper. Toss thoroughly to evenly coat all the vegetables with the seasoning and oil.
- Preheat and arrange for roasting: Preheat your oven to 425°F (220°C). Spread the seasoned vegetable mixture evenly on a baking sheet in a single layer to promote even roasting.
- Roast the vegetables: Place the baking sheet in the oven and roast for 25 to 30 minutes. Stir the vegetables halfway through cooking to encourage uniform caramelization and crisp edges for the sweet potatoes while the Brussels sprouts become tender.
- Finish and serve: Remove the roasted vegetables from the oven. Drizzle the remaining tablespoon of olive oil over them and toss gently to add richness. Serve warm as a flavorful side or main dish.
Notes
- Adjust salt and pepper to your taste preference before roasting.
- For extra crispiness, spread vegetables without overcrowding on the baking sheet.
- Fresh thyme can be substituted with dried thyme if fresh is unavailable.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet over medium heat to restore crispness rather than microwaving.
