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Roasted Sweet Potato and Shaved Brussels Sprouts

A warm, nourishing side that brings together the natural sweetness of roasted potatoes with the crisp bite of shaved Brussels sprouts. This recipe roasts to caramelized perfection, finished with a bright hint of lemon and a kiss of garlic. It’s weeknight friendly, crowd-pleasing, and incredibly versatile for bowls, salads, or a simple plate on its own.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings 4

Ingredients
  

  • 2 medium sweet potatoes, peeled and cut into 1 inch cubes
  • 12 oz Brussels sprouts, trimmed and shaved (about 4 cups shredded)
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 2 cloves garlic, minced
  • 1 tsp dried thyme or 1 tsp fresh thyme leaves
  • 1 tsp lemon zest (optional)
  • 1 tbsp maple syrup or honey (optional for a touch of sweetness)
  • 1 tbsp fresh lemon juice (optional, for brightness)

Instructions
 

  • Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
  • In a large bowl, toss the cubed sweet potatoes with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and a pinch of pepper until evenly coated.
  • Spread the sweet potatoes in a single layer on one side of the prepared sheet. Roast for 15 minutes to start softening the potatoes.
  • Meanwhile, in the same bowl, toss the shaved Brussels sprouts with the remaining olive oil, garlic, thyme, lemon zest if using, and the remaining salt and pepper.
  • After the initial 15 minutes, pull the sheet out and give the potatoes a quick toss. Add the seasoned Brussels sprouts to the sheet on the other side. Return to the oven and roast for another 15 to 20 minutes, until the Brussels sprouts are crisp at the edges and the potatoes are tender and caramelized.
  • If you like a touch of sweetness, drizzle maple syrup or honey over the vegetables during the last 5 minutes of roasting. This helps create a subtle glaze and enhances the caramelization.
  • Remove from the oven. Squeeze a bit of lemon juice if you’re using it, and give a final gentle toss to coat everything. Let rest for a couple of minutes before serving so flavors meld.
  • Serve warm as a savory side dish, or spoon over quinoa, farro, or a simple grain bowl for a heartier meal.