Roasted Brussels Sprouts, Sweet Potatoes, and Sweet Onion

Vegetable Recipes

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

Potato with Shiitake Mushroom, Sweet Corn, and Brussels Sprouts

Vegetable Recipes

In the mood for something easy but tasty? Here’s a one-pot meal that combines great colors, textures, and flavors.

We’ll need:

  • 2 shallots (thinly sliced)
  • 6 Brussels sprouts (halved)
  • 6 Red baby potato (halved)
  • 2 cups of Shiitake mushrooms (stems removed and cap chopped)
  • 2 ears of corn (peeled) or substitute with one cup of frozen corn
  • Salt
  • 2 tablespoon of vegetable oil

Steps:

  • In a small pot, boil the potato for 15-20 minutes and set aside
  • Heat up a medium pan and then add oil (over medium heat)
  • Cook the shallots for a minute or two
  • Add Brussel sprouts and cook until they turn a little yellowish/brownish
  • Add ¼ cup of water and bring to boil
  • Add salt
  • Add chopped mushrooms and peeled corn while the pan is bubbling. Bring back to boil. (You could also grill the corn first and then cut the corn kernels out of the cobs)
  • Turn of the heat and add the boiled potato into the mix
  • Serve on a plate

Great to serve by itself or as a side to my oven roast chicken.

Crispy oven roasted chicken

Easy Side Dish: Caramelized Brussels Sprouts

Vegetable Recipes

I think Brussels sprouts are cute. They are also delicious when cooked and spiced well. I like to have them as a side dish to my grilled fish and baked potato plate. Trust me and try it.

Brussels sprouts were another type of vegetable that I used to be curious about. I never tried them until recent years. They looked like tiny cabbages but I was clueless about their taste. I would see them at the grocery store and wonder about ways to prepare and enjoy them. Also, I did not remember to have this vegetable when I was growing up in Indonesia. So, by chance, a friend told me that she was not crazy at all about this vegetable due to its strong taste. I asked her how she prepared them and she said, “Well, I just steamed and ate them plain.” Aha! This confirmed what I’ve always believed about strong-tasting green vegetables: they are more delicious and enjoyable when spiced up well.

I did some recipe search on these little fresh and green vegetable and found a few that focused on caramelizing. After a couple of tries I felt like I got a version that fit my taste preference (and Jeff’s!).

Ingredients:

  • 8-10 Brussels sprouts cut in half
  • 2 Shallots chopped into little pieces
  • 1 Cup of chicken (or vegetable) stock
  • Salt and pepper
  • 1 Tablespoon of canola oil

Steps:

  • Heat up a pan and add the oil
  • Saute the shallots until they turn yellow
  • Throw in the Brussels sprouts and let them brown together with the shallots
  • Add chicken stock (you can also add chopped baby carrots if you want more colors in this dish)
  • Reduce the heat, cover the pan with a lid, and cook for 10 minutes or until the stock gets absorbed by the sprouts.
  • Add salt and pepper

The chicken stock takes away the vegetable’s strong taste while the shallots provides natural sweetness and appetizing aroma to the sprouts. The vegetable’s crunchy texture definitely complements a grilled fish plate well. Add either baked/mashed potato or mac and cheese as another side and you get a fantastic combo.

Serve 2