Garlic Parmesan Roasted Sweet Potatoes and Brussels Sprouts
A simple, comforting side dish that brings together sweet potatoes and Brussels sprouts with garlic, olive oil, and Parmesan. Roasted to tenderness with a crisp edge, it makes a perfect accompaniment for weeknights or special meals alike.
Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 2 Medium sweet potatoes, peeled and cubed
- 3 Tbsp Olive oil
- 3 cloves Garlic, minced
- 1/3 cup Parmesan cheese, grated
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1/2 tsp Paprika (optional)
- 1 tbsp Lemon zest (optional)
- 1 tbsp Fresh parsley, chopped (optional)
- 1/4 cup Parmesan for finishing (extra, optional)
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
- In a big bowl, toss the halved Brussels sprouts and cubed sweet potatoes with olive oil, minced garlic, salt, pepper, and paprika if you’re using it. Make sure everything has a light, even coating.
- Spread the vegetables in a single layer on the prepared baking sheet. You want a bit of space between pieces so they roast rather than steam.
- Roast for about 15 minutes. Then give the pan a good stir or flip the pieces so they brown on all sides.
- Continue roasting for another 10 to 15 minutes, until the edges are crisp and caramelized and the potatoes are tender when pierced with a fork.
- Remove from the oven. Drizzle with a little more olive oil if needed, then sprinkle with grated Parmesan, lemon zest (if using), and chopped parsley.
- Toss gently to distribute the cheese and zest. Serve warm as a savory, comforting side dish.