2 ratings

Roasted Gingered Sweet Potatoes and Brussels Sprouts

Fragrant and phenomenal
Nataliya Arzamasova/Shutterstock

Roasted vegetables don't have to be seasoned solely with salt and pepper -- ginger is the key to a superb side.

This recipe originally appeared in The Chicago Tribune.

Ready in
1 h
20 m
(prepare time)
40 m
(cook time)
Calories Per Serving


Note: To toast pecans, cook in a small, dry skillet over medium heat, shaking the pan occasionally, until lightly browned, about 3 minutes.


  • 3 sweet potatoes, peeled, cut lengthwise into thick fries
  • 1 1/2 Pound Brussels sprouts, trimmed, halved lengthwise
  • 1 red onion, cut into 1/2-inch slices, separated into rings
  • 1/4 Cup extra-virgin olive oil
  • 3 cloves garlic, minced
  • 2 Teaspoons chopped fresh thyme or 1 teaspoon dried
  • 1 piece (about 1 1/2-inches long) peeled ginger root, minced
  • 1/2 Teaspoon coarse salt
  • Freshly ground pepper
  • 1/4 Cup crystallized ginger, crushed
  • 1/4 Cup toasted pecan halves, chopped, see note


Heat oven to 425 degrees.

Place sweet potatoes, Brussels sprouts and onion in a 13-by-9-inch baking pan; drizzle with the olive oil.

Add garlic, thyme, minced ginger root, salt and pepper to taste; toss to coat.

Roast, stirring occasionally, until vegetables are tender and beginning to brown, 35-40 minutes.

Transfer to a serving bowl; sprinkle with crystallized ginger and pecans.