We admit that steamed Brussels sprouts aren’t anyone’s first pick of a side dish. But they don’t deserve the bad rap they so often get, if you ask us. To prove the haters wrong, we cooked up this tasty dish that pairs the fiber-rich veggie with sweet potatoes for a whole lot of good-for-you flavor.
Instead of boiling Brussels sprouts, this recipe roasts the nutrient-packed vegetable along with sweet potatoes until both get golden and crisp. The result? A healthy side dish that’s just a little crunchy on the outside, soft on the inside, and not at all bland.
And just so you know, there’s a reason why your mom would load your plate with Brussels sprouts when you were younger. These green spheres of goodness are packed with fiber, folate, and vitamin C, making them a great choice during cold and flu season. (In fact, a serving of Brussels sprouts serves up 74.8 mg of vitamin C—for context, that’s more than an orange!)
And sweet potatoes are super nutritious, too. Just one delivers 438% of the vitamin A you need in a day and 37% of your vitamin C. Plus, sweet potatoes are also a great source of resistant starch, which can help keep you full for longer.
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To make this recipe, coat the veggies with a delicious sauce made from olive oil, cider vinegar, Dijon mustard, and honey for an extra dose of tasty goodness, then top with red pepper flakes for a finishing touch. Watch this video to learn how to roast Brussels sprouts and sweet potatoes and make a healthy side you’ll feel good about eating (and eating and eating).