Sriracha Lime Roasted Brussels Sprouts and Sweet Potatoes
on Nov 12, 2024
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With sriracha, fresh lime juice and maple syrup, these roasted brussels sprouts and sweet potatoes are savory and a touch sweet and spicy. They have just 9 ingredients. I give the sweet potatoes a head start in the oven before adding the brussels sprouts to the pan. The potatoes turn out lightly browned on the outside and soft in the middle, and the sprouts get nice and crispy. This is an easy fall side dish that’s great for a weeknight dinner or for a holiday meal.
Table of Contents
Why You’ll Love This Recipe
Brussels sprouts and sweet potatoes are side dish super stars, and this easy recipe gives you a fresh take on them. Citrus adds something bright and zippy while sriracha gives the veggies pleasant heat. For a big holiday meal like Thanksgiving, these twists make things more interesting, but still play nice with everything else on the table.
This side delivers on texture with crispy brussels sprouts and tender roasted sweet potatoes. I am a big fan of having both because for any recipe, whether that’s a main dish, a side or a salad, it’s all about layering in ingredients with different kinds of bites. After they finish roasting, I toss the vegetables with chopped pecans.
With less than 10 ingredients, you can make this vegan and gluten-free side dish. It is simple and approachable and works with certain dietary restrictions.
The Ingredients
This is what you need:
- Brussels sprouts: Fresh brussels sprouts should be bright green with no yellowing or wilted leaves. When I bring them home from the grocery or the farmers market, I keep them in a bowl in the refrigerator until I’m ready to prep them. I don’t cut them in half lengthwise. I find slicing is better because it reduces the cook time, and they end up more crisp.
- Sweet potatoes: The recipe calls for 1-1/2 pounds sweet potatoes. This is usually 2 small to medium potatoes or a single large one. Avoid any with soft spots.
- Sriracha: As written, the recipe lists 1 tablespoon sriracha. You can add a little more if you want the vegetables to have a bigger kick.
- Maple syrup sweetens the marinade and balances out the heat from the sriracha. Always use pure maple syrup. If you don’t mind if the recipe is not vegan, then you can substitute with honey.
- Lime: Squeeze the juice from a lime. Do not use not bottled citrus juice.
- Pecans are the nutty finishing garnish for this side. You can substitute with toasted walnuts or almonds.
- Olive oil: For the best taste, the base of the marinade is extra virgin olive oil.
- Kosher salt & black pepper season the marinade.
How To Make Roasted Brussels Sprouts and Sweet Potatoes
Preheat the oven to 400 degrees F.
1. Make the marinade. Whisk the sriracha, maple syrup, lime juice, olive oil, salt and pepper in a bowl that will be big enough for vegetables.
2. Stir the sweet potatoes into the marinade.
3. Transfer the sweet potatoes to a large sheet pan. It helps to use a slotted spoon, so you leave the excess marinade in the bowl. You’ll need it for the brussels sprouts. Roast the sweet potatoes. Give them 15 minutes. This is because potatoes take longer to cook than brussels sprouts. Also, then you will end up tossing the sprouts onto a hot baking sheet, which helps them crisp up.
4. Stir the brussels sprouts into the rest of the marinade in the bowl.
5. Add the brussels sprouts to the pan. Try to get them in between the potatoes, so they make contact with the baking sheet.
6. Finish roasting the sweet potatoes and brussels sprouts. They will take 15-20 minutes. The potatoes and brussels sprouts should be browned at the edges. Then toss them with the pecans and serve immediately.
Serving
As mentioned, even though this sweet potato brussels sprout side has non-traditional flavors, it still works with the usual main dishes like roast chicken, oven-roasted turkey or salmon. Bookmark this recipe for Thanksgiving and Christmas.
Storage & Leftovers
This dish is best served hot from the oven. If you do have leftovers, you can keep them in an airtight container in the refrigerator up to 3 days. Reheat them in a 350-degree F oven. Keep in mind that the brussels sprouts will not be a crispy as when you first roasted them. I also like eating them cold with leafy greens and a splash of vinaigrette as a salad.
Recipe Tips
- Try to cut the sweet potatoes roughly the same size. Then they will be ready at the same time. This is also why I slice the brussels sprouts. It makes up for the different sized sprouts that appear in a single bag.
- Keep an eye on your sweet potatoes and brussels sprouts as they roast. We all have different hot spots in our ovens. You may need to rotate the sheet pan or adjust the cooking time. This is good advice for all roasted vegetable recipes.
- Roast the sweet potatoes separately at first. Don’t skip this step. They need that extra time. This is how you can cook two very different vegetables on one baking sheet.
- You don’t need parchment paper to line the pan. The oil in he marinade will keep the vegetables from sticking. Also, they will brown better when they are touching the hot metal.
More Brussels Sprout and Sweet Potato Recipes
Classic Roasted Brussels Sprouts
Sweet & Spicy Roasted Brussels Sprouts
Roasted Brussels Sprout Orecchiette
Balsamic Sautéed Brussels Sprouts
Roasted Sweet Potato Kale Salad
Chickpea Stuffed Sweet Potatoes
Roasted Sweet Potatoes with Tofu and Black Beans
Hasselback Sweet Potatoes
Sriracha Lime Roasted Brussels Sprouts and Sweet Potatoes
Ingredients
- 1 tablespoon sriracha
- 2 tablespoons maple syrup
- 1 lime
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 1/2 pounds sweet potatoes, peeled and cut into 1/2-inch dice
- 1 pound brussels sprouts, trimmed and thinly sliced lengthwise
- 1/4 cup chopped pecans
Instructions
- Preheat the oven to 400 degrees F.
- In a large bowl, whisk the sriracha, maple syrup, lime juice, olive oil, salt and pepper.
- Stir the the sweet potatoes into sriracha-lime mixture. Make sure they are well coated.
- Use a slotted spoon transfer the sweet potatoes to a sheet pan, leaving the excess liquid in the bowl. Arrange the potatoes in a single layer. Roast the sweet potatoes for 15 minutes.
- Stir the brussels sprouts into the remaining marinade in the bowl.
- Add the brussels sprouts to the pan, scattering them in between the potatoes.
- Roast for 15-20 minutes until the potatoes are tender in the middle and browned on the edges and the brussels sprouts are lightly browned and crisp.
- Toss the veggies with pecans before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
