Are you tired of the same old boring holiday sides that leave your guests yawning? Get ready to revolutionize your festive feast with this mouthwatering Roasted Brussels Sprouts and Sweet Potato medley that will transform your toaster oven into a culinary magic machine! Packed with incredible flavors, crispy textures, and nutritious ingredients, this simple yet stunning side dish is about to become the unexpected star of your holiday table.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 cups Brussels sprouts, halved
- 1 lb sweet potatoes, cubed
- 3 tbsp olive oil
- 1 tsp garlic powder
- Salt and pepper to taste
- 1/2 cup pecans, chopped
Instructions
- Preheat your toaster oven to 425°F (218°C). Ensure the rack is positioned in the middle for even cooking.
- Wash Brussels sprouts thoroughly and trim the ends. Cut each sprout in half lengthwise, removing any discolored outer leaves.
- Peel sweet potatoes and cut into uniform 1-inch cubes to ensure consistent roasting. This helps prevent some pieces from burning while others remain undercooked.
- In a large mixing bowl, combine Brussels sprouts and sweet potato cubes. Drizzle olive oil over the vegetables and sprinkle with garlic powder, salt, and pepper.
- Toss the vegetables gently to ensure they are evenly coated with oil and seasonings. Use a spatula or your hands to mix thoroughly.
- Spread the seasoned vegetables in a single layer on a rimmed toaster oven baking sheet. Avoid overcrowding to allow proper caramelization.
- Roast the vegetables in the preheated toaster oven for 20-25 minutes, stirring once halfway through to promote even browning.
- During the last 5 minutes of cooking, sprinkle chopped pecans over the vegetables to toast them lightly.
- Remove the baking sheet from the toaster oven. Let the vegetables rest for 2-3 minutes to allow flavors to meld and cool slightly.
- Transfer the roasted Brussels sprouts and sweet potatoes to a serving dish. Garnish with additional fresh ground pepper if desired.
Tips
- • Always cut vegetables into uniform sizes to ensure even cooking • Don't overcrowd the baking sheet - give your veggies breathing room for perfect caramelization • Use a high temperature (425°F) for maximum crispiness • Stir vegetables halfway through cooking to promote even browning • Toast nuts during the last few minutes of cooking to enhance their flavor without burning • Let the vegetables rest briefly after cooking to allow flavors to develop • Experiment with additional seasonings like smoked paprika or rosemary for variety • Use a rimmed baking sheet to prevent any olive oil from dripping in your toaster oven
Nutrition Facts
Calories: 180kcal
Carbohydrates: 15g
Protein: 4g
Fat: 13g
Saturated Fat: 2g
Cholesterol: 0mg
