Sunday, November 11, 2018

Best Roasted Brussels Sprouts and Sweet Potato Recipe - vegan, GF

Best Roasted Brussels Sprouts and Sweet Potatoes Recipe- Yes, As Good As It Looks! 
If you enjoy roasted brussels sprouts, this recipe is one of the best that I have come across.  It is pretty easy to put together in a short time, and makes for a lovely holiday dish or addition to a potluck.

I love brussels sprouts-- or teeny cabbages!  And I also love the combination of the slightly bitter brassica with sweet potatoes, that you get in this recipe.  Because, of course, sweet potatoes have that ... um... sweetness that offsets the slight herby bitterness of the sprouts. 

The recipe I was inspired by used finely grated lemon zest and thinly sliced scallions... I have substituted my health-promoting whole lemon and garlic puree, that you can learn about and use as well in this recipe-- Chris Wark from Chris Beat Cancer swears that this formulation destroys cancer cells, and really amps up your immunity in general.  Or just go with the lemon zest and thinly sliced scallions.

Sometimes when I am working with Brussels Sprouts I think of that song from "Sesame Street" that drilled the number 'ten' called "Ten Tiny Turtles" and included these lyrics:
                             We'll need ten cans of black-eyed peas 
                                 They give you good strong muscles 
                                    Ten of those tasty sprouts 
                                       The ones that they call brussels 

This particular recipe contains olive oil and vegan margerine, or coconut oil. If you are cooking without oils and other visible fats, you can make your usual adaptations.


  • 1 1/2 pounds (700 g) Brussels Sprouts frozen or fresh trimmed and halved
  • 1 medium to large Sweet Potato, peeled and diced
  • 1/4 C. (or less) Extra Virgin Olive Oil  (or melted Coconut Oil; Broth for Oil-Free)
  • Sea Salt or Kosher Salt, and cracked Black Pepper
  • 1/4 C. (60ml) Maple Syrup
  • 1/3 C. (80ml) Balsalmic Vinegar
  • 3 T. Vegan Butter or Coconut Oil
  • 1 T. Whole Lemon and Garlic Puree OR 3 Scallions, sliced thin and 1 tsp. Lemon Zest


  1. Preheat the oven to 450F/230C
  2. If using frozen Brussels Sprouts, I found it helpful to parboil them (in water to cover until a good rolling boil) for a couple of minutes.  Drain immediately in a collander and let them cool a few minutes.  I use the frozen organic baby Brussels Sprouts from Costco and do not need to half them or trim them.  For fresh, farm-grown Brussels Sprouts, trim them and half them.
  3. Toss the sprouts in the oil and salt and pepper.  Repeat with the sweet potatoes.
  4. Put an oven rack on the bottom of your oven.
  5. Line your baking dish or broiling pan with parchment paper.  Arrange the veggies on two ends of the pans, fresh brussels spouts cut ends down on one end, and sweet potatoes on the other end.
  6. Roast the veggies for about 20-25 minutes on the bottom rack.  They should be deep brown, perhaps even charred.
  7. Bring the Maple Syrup to a simmer over medium heat in a small sauce pan, stirring continually with a wooden spoon.  Let it simmer for about 3-4 minutes before removing from the heat and whisking in both the vinegar (pour slowly to avoid bubbling) and the butter and a pinch of salt.  Return to the medium heat and continue to whisk continually until the syrup and vinegar have transformed into a a glossy, bubbling glaze that is beginning to thicken.  3-4 minutes.
  8. Transfer the Brussels Sprouts and Sweet Potatoes to a large serving bowl (or a serving vessel that you might want to use in a microwave oven at the potluck).  Add the glaze and the Lemon-Garlic Puree (or Scallions/Lemon Zest) to the bowl and toss to combine.  
  9. Enjoy!

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