One of my favorite ways to prepare vegetables is to roast them because the vegetables caramelize, which adds another dimension of flavor. This preparation method is particularly useful for vegetables that are highly disliked, such as Brussels sprouts. The cruciferous flavor of the sprout melts away in the roasting process, and makes them sprouts taste almost like popcorn to me. I paired the sprouts with sweet potatoes, which always roast beautifully because they get crunchy on the outside and creamy on the inside. I added onions per my mom’s request, because she likes how sweet they get and the red onions add a fantastic color contrast between the green sprouts and orange potatoes. I seasoned the vegetables with balsamic vinegar because I like a sour edge with any vegetable in the cabbage family and because balsamic vinegar gets sweet as it cooks, which was the perfect match for the sweet potatoes. Of course, balsamic tastes especially great on caramelized onions.
One of the special tricks I use to reduce the amount of oil needed when roasting vegetables is to toss the vegetables in a small amount of oil and then also spray the pan. I would need to toss the vegetables in more oil otherwise in order to prevent them from sticking. This method helps cut the amount of oil down by about half. I also always line the pan with aluminum foil for easy clean-up, which is especially great around the holidays because it seems like we are cooking more than during the rest of the year. This recipe would be great for Thanksgiving because you can combine two requisite side dishes into one: the sweet potatoes and the vegetables.
|Before: beautiful colors|
|After: roasted caramelized deliciousness|
Balsamic and Garlic Roasted Brussels Sprouts, Sweet Potatoes, and Onions
1 lb Brussels sprouts, ends trimmed, rough leaves removed, and cut in half from top to bottom
3 small or 2 medium sweet potatoes, cut into small chunks (about 3/4″x3/4″)
1 medium red onion, cut into slivers and leaves separated
6 whole cloves garlic, peel left on
2 tbsp extra virgin olive oil
2 tsp balsamic vinegar
salt and pepper, to taste
non-stick cooking spray
1) Preheat oven to 425 degrees F.
2) Toss all the ingredients together in a large bowl and arrange in as close to a single layer as possible on a sprayed baking tray.
3) Roast for 35-40 minutes, or until the potatoes are soft and all the vegetables are very caramelized.
- Servings per recipe: 4
- Per serving:
- Calories: 215
- Fat: 7.3 g
- Saturated fat: 1 g
- Cholesterol: 0 mg
- Sodium: 37 mg
- Carbohydrates: 35.1 g
- Fiber: 7.9 g
- Sugar: 4.1 g
- Protein: 5.6 g