Crispy Brussels Sprouts Recipe
Japanese sweet potatoes cilantro + Aleppo chile
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Brussels Sprouts
Preheat your oven to 400°F (200°C). Rinse the Brussels sprouts under cold water, remove any yellow or damaged outer leaves, and trim the stems. Halve each Brussels sprout from top to bottom.
Prepare the Sweet Potatoes
While the oven is preheating, wash the Japanese sweet potatoes thoroughly. Cut them into bite-sized cubes, leaving the skin on for added texture and flavor.
Season the Vegetables
In a large mixing bowl, combine the halved Brussels sprouts and cubed sweet potatoes. Drizzle with olive oil, and sprinkle with salt, black pepper, and Aleppo chile. Toss until all the vegetables are well coated.
Roast the Vegetables
Spread the seasoned Brussels sprouts and sweet potatoes evenly on a baking sheet lined with parchment paper. Make sure they are in a single layer for even roasting. Roast in the preheated oven for 25-30 minutes or until the Brussels sprouts are crispy and the sweet potatoes are tender, stirring halfway through.
Add Cilantro
Once the vegetables are roasted, remove them from the oven and let them cool slightly. Chop the fresh cilantro and sprinkle it over the warm vegetables, tossing gently to combine.
Serve
Transfer the crispy Brussels sprouts and sweet potatoes to a serving platter. Enjoy as a delicious side dish or a healthy snack!