Roasted Brussels Sprouts, Sweet Potatoes, and Sweet Onion

Once upon a time, there was a girl who didn’t like any vegetables. Not peas, not broccoli, not spinach, not eggplant. Brussels sprouts? Forget it. I heard that trying to convince her to try vegetables was nearly impossible. So I never tried. Until one day, her friends ordered a plate of delicious roasted Brussels sprouts. Yummy, crunchy, and crispy. She tasted one and became a believer. A believer in the fact that vegetables can be (even more) tasty and enjoyable when seasoned and prepared in certain ways. The girl is a dear friend of mine. She gave me her permission to use this story as long as she remained nameless :D. So I dedicate this entry to her: my good friend who is, slowly but surely, starting to enjoy delicious vegetables.

Roasted Veggie Combo by Harini

I think of food preference as something personal, cultural, and habit driven. Sometimes, I feel like it is also colored by each individual’s beliefs, experiences, memories, and perception. A fascinating thing to observe. So I digress. Anyway, in the spirit of enjoying tasty and delightful veggies, I offer you my latest favorite side dish, late night snack, and (sometimes) breakfast. I like them THAT much!

Roasted Veggie Combo by Harini

My current favorite roasted-veggie combo contains of Brussels sprouts, sweet potato, and sweet onion. The sweet potato and onion absorb the spicy chili powder, salt, and black pepper really well. The vegetables’ natural sweetness and peppery seasonings complement the nutty flavor of Brussels sprouts nicely. Here’s how I do it. We will need:

Brussels sprouts

  • 10 Brussels sprouts (Remove Brussels sprouts’ end of the stem and outer leaves. Halve the vegetable.)
  • 1 sweet potato (Cut into thin wedges)
  • ½ sweet onion (Slice into thin wedges)
  • Extra virgin olive oil
  • Salt
  • Black pepper
  • Chili powder

Steps:

  • Preheat the oven to 400 degrees Fahrenheit
  • Drizzle the vegetables with olive oil and sprinkle with salt, black pepper, and chili powder. Coat each one of them.
  • Place all vegetables on a large oven tray. Give space between vegetables, avoid crowding them up.
  • Let them roast for 15 minutes, flip, and cook again for another 5 or 7 minutes.
  • Serve 2

Note: Sometimes, when I do Brussels sprouts only, I just broil them for about 5–8  minutes. Heat the broiler for a minute before starting. I give more than 8 inches of distance between the broiler and the tray, or use the middle or lower rack, and leave the oven door ajar, just a little bit, to avoid charring.

Broiled Brussels Sprouts by Harini

Hope you like it. Thanks for visiting!

Great tips on roasting veggies from Food52

How to Roast Any Vegetables

More Brussels sprouts recipes:

Caramelized Brussels Sprouts

Potato with Shiitake Mushroom, Sweet Corn, and Brussels sprouts

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One thought on “Roasted Brussels Sprouts, Sweet Potatoes, and Sweet Onion

  1. You are the reason I love Brussels sprouts by the way!! And no, I’m not the “nameless girl” mentioned above… she is awesome though 😉

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