Sriracha Lime Roasted Brussels Sprouts and Sweet Potatoes

Roasted brussels sprouts and sweet potatoes on a plate.

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Sriracha Lime Roasted Brussels Sprouts and Sweet Potatoes

With sriracha, fresh lime juice and maple syrup, these easy roasted brussels sprouts and sweet potatoes are savory and a touch sweet and spicy.

Prep Time10

Cook Time30

Total Time40

Course: Side Dish

Cuisine: American

Servings:

Author: Paige Adams

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

If you don’t need the recipe to be vegan, you can use honey instead of maple syrup.

For the pecans, you can swap with chopped walnuts or almonds.

This dish is best served warm. You can store leftovers in an airtight container in the fridge 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. You can also eat them cold with leafy greens and vinaigrette as a salad.

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