When the weather cools, there’s nothing quite like roasting Autumn veggies to bring out their caramelization. Two particularly complementary pals are Brussels sprouts and sweet potato, not only in taste but in contrasting color and texture.
Yes, it may be too late to harvest certain fresh herbs, but our rosemary, sage and thyme were still salvageable, if yours are not, just buy them at the supermarket. We served the roasted veggies as a side to crispy-skinned chicken breasts that were rubbed and basted with the same mixture of olive oil, spices and herbs, making them perfect companions on the dinner plate.
If you prefer a little crunch, top with a couple of crumbled strips of cooked smoked bacon.
Roasted Brussels Sprouts, Sweet Potato and Herbs
- 1 large sweet potato, cut into 1″ cubes
- 1 lbs Brussels sprouts, trimmed and halved
- 1 1/2 Tbsp. olive oil
- 1 1/2 Tbsp. maple syrup
- 1 tsp. fresh rosemary, finely chopped
- 1 tsp. fresh sage, finely chopped
- Kosher salt
- Fresh ground pepper
- Optional: 2 strips smoked bacon, cooked and crumbled
- Preheat your oven to 400 degrees and line the bottom of a large rimmed baking sheet with parchment paper.
- Place the cubed sweet potatoes, and halved Brussels sprouts in a very large bowl and toss with the chopped herbs, olive oil, maple syrup, salt and pepper. Make sure to mix really well so all the vegetables are coated.
- Spread out in a single layer on baking sheet, trying not overcrowd the veggies—you want them to brown, not steam.
- Place the baking sheet in the preheated oven and bake for 20 minutes.
- After 20 minutes, stir around the veggies. Bake an additional 10-15 minutes until the veggies are fork tender.
- Transfer all the veggies into a large bowl, mix well and serve hot.