Description
This sheet pan Brussels sprouts and sweet potato wedges recipe is an easy, nourishing plant-based meal made with just a handful of simple ingredients. The vegetables roast together on one pan until the Brussels sprouts are caramelized and slightly charred, and the sweet potato wedges are tender, golden, and naturally sweet. Serve them as they are, with a creamy avocado-herb sauce and chopped nuts, or turn them into a more complete meal with your protein of choice. They also make a beautiful brunch or breakfast plate with one or two poached eggs on top.
Ingredients
For the vegetables
- 1/2 pound Brussels sprouts, washed, dried, trimmed, and halved
- 1 medium sweet potato, scrubbed, washed, dried, and cut into wedges, skin on
- Avocado oil, for roasting
- Himalayan pink salt or sea salt, to taste
- 1 handful chopped macadamia nuts, pistachios, or nuts of choice
- Extra virgin olive oil, for serving
- Flaky salt, optional, for serving
For the avocado herb sauce
- 1 bunch fresh herbs, such as parsley, cilantro, and dill
- 1/2 avocado
- Extra virgin olive oil, as needed
- Fresh lemon juice, to taste
- Himalayan pink salt or sea salt, to taste
Instructions
- Preheat the oven to 400°F / 200°C.
- Prepare the Brussels sprouts by trimming the ends and cutting them in half. Scrub and dry the sweet potato, then cut it into wedges. To do this, cut the sweet potato in half lengthwise, cut each half in half again, then continue cutting until you have evenly sized wedges.
- Add the Brussels sprouts and sweet potato wedges to a sheet pan, drizzle with a little avocado oil, season with salt, and toss to coat. Arrange the Brussels sprouts cut side down so they caramelize nicely.
- Roast for 20 minutes, then switch the oven to broil at 425°F / 220°C for about 5 minutes, or until the vegetables are golden and slightly charred in places. Flip the sweet potato wedges if needed, but you don’t need to move the Brussels sprouts. Keep an eye on them so they get color without burning. If the Brussels sprouts are ready before the sweet potatoes, remove them from the pan and let the wedges cook for a few extra minutes.
- While the vegetables roast, make the green sauce. Add the herbs to a food processor and pulse until finely chopped. Add the avocado and blend again. Slowly add extra virgin olive oil until you reach your desired consistency. Season with lemon juice and salt to taste.
- To serve, arrange the roasted Brussels sprouts and sweet potato wedges on one or two plates. Spoon the avocado herb sauce over the Brussels sprouts, drizzle everything with extra virgin olive oil, and sprinkle with chopped nuts and flaky salt.
- Serve as is, or add one or two poached eggs for a breakfast or brunch plate.
Notes
Japanese, Garnet, or Jewel sweet potatoes all work well in this recipe.
The Brussels sprouts should be dry before roasting so they caramelize instead of steaming.
Use any soft herbs you love for the sauce: parsley, cilantro, dill, basil, chives, or a mix.
Pistachios were part of the original restaurant inspiration, but macadamia nuts, walnuts, or almonds also work well.
For a little heat, serve with sriracha, kimchi sriracha, chili oil, or your favorite spicy sauce.
To make it a complete meal, serve with poached eggs, grilled chicken, fish, steak, tofu, or any protein of choice.
Leftovers are good warm or cold and can be added to lunch bowls.