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BLOG
Brown Butter Brussels Sprouts and Sweet Potato Sheet Pan
INGREDIENTS
1 lb Brussels sprouts, halved
2 medium sweet potatoes, peeled and cubed into 1 inch pieces
3 tablespoons olive oil
2 tablespoons maple syrup
1 teaspoons kosher salt
1 teaspoons black pepper
4 tablespoons unsalted butter
1 fresh thyme sprigs
1 cups toasted pecans, roughly chopped
1 teaspoons flaky sea salt for finishing
STEPS
Give the vegetables plenty of space on the pan — crowding is the enemy of caramelization. Use two baking sheets if needed rather than squeezing everything onto one. The brown butter step at the end is not optional — it is what takes this from a good sheet pan dinner to a great one.
1 lb Brussels sprouts, halved
2 medium sweet potatoes, peeled and cubed into 1 inch pieces
3 tablespoons olive oil
2 tablespoons maple syrup
1 teaspoons kosher salt
1 teaspoons black pepper
4 tablespoons unsalted butter
1 fresh thyme sprigs
1 cups toasted pecans, roughly chopped
1 teaspoons flaky sea salt for finishing
STEPS
- Preheat and prep: Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper. Place halved 1 lb Brussels sprouts, halved cut side down and cubed 2 medium sweet potatoes, peeled and cubed into 1 inch pieces in a single layer across the pan — give everything space so it roasts rather than steams.
- Season and toss: Drizzle 3 tablespoons olive oil and 2 tablespoons maple syrup over the vegetables and season with 1 teaspoons kosher salt and 1 teaspoons black pepper. Toss to coat everything evenly then spread back into a single layer with the Brussels sprouts cut side down.
- Roast: Roast at 425°F for 25 to 30 minutes without opening the oven door for the first 20 minutes. The Brussels sprouts should be deeply caramelized and golden on the cut side and the sweet potatoes should be tender and golden at the edges. If anything needs more color give it another 5 minutes.
- Brown the butter: While the vegetables finish roasting melt 4 tablespoons unsalted butter in a small light-colored saucepan over medium heat. Swirl the pan frequently and watch carefully as the butter foams and then begins to turn golden and smell nutty and fragrant — about 3 to 4 minutes. The moment it turns amber and smells like toasted nuts remove it from the heat immediately. It goes from perfect to burnt very quickly.
- Finish and serve: Transfer roasted vegetables to a serving platter or serve directly from the pan. Drizzle brown butter over everything. Scatter 1 fresh thyme sprigs leaves and 1 cups toasted pecans, roughly chopped over the top. Finish with 1 teaspoons flaky sea salt for finishing. Serve immediately while everything is warm and the butter is still fragrant.
Give the vegetables plenty of space on the pan — crowding is the enemy of caramelization. Use two baking sheets if needed rather than squeezing everything onto one. The brown butter step at the end is not optional — it is what takes this from a good sheet pan dinner to a great one.
