Roasted Brussels Sprouts and Sweet Potatoes 🍂
Today, I’m sharing a recipe that brings together two autumn veggie stars: Roasted Brussels Sprouts and Sweet Potatoes 🍂. With a surprise guest: smoked tofu. I’ll tell you more about my new favorite tofu in a moment.
Roasted vegetables are my obsession when the temperatures drop. Why? Because they’re easy to prepare, delicious, and always a crowd-pleaser. And of course, let’s not forget my queen: feta, which perfects the dish because you don’t mess with a winning team! That said, apart from the feta, this recipe is vegan, so feel free to skip it if needed.
Table des matières
Why I Love This Recipe
Let’s talk about Brussels sprouts. I know they’re divisive—people either love them or hate them. But roasted in the oven, they completely transform. I promise! You absolutely have to try them before making a final judgment. The bitterness and bad cafeteria memories are gone, replaced by a tender texture and a bold, slightly sweet flavor that’s utterly addictive.
Sweet potatoes, on the other hand, balance it all out with their natural sweetness.
And the tofu! I recommend using a good quality smoked tofu. Personally, I’ve developed an infinite love for the almond sesame tofu from Taifun. I’ve also heard great things about their Black Forest smoked tofu, which I can’t wait to try. The tofu adds a generous dose of protein and a comforting texture that becomes just amazing when roasted.
Finally, the magic happens with the marinade! This sweet and savory mix of miso and maple syrup truly enhances every bite.
A Complete, Healthy, and Flavorful Dish 🌱
What I love about this recipe is how simple it is, while still ticking all the boxes:
Healthy: Seasonal veggies and unprocessed ingredients.
Vegetarian/vegan: Perfect for a meat-free meal, packed with protein thanks to the tofu.
Delicious: Crumbled feta (optional) and a drizzle of balsamic vinegar make it irresistible.
And above all, it’s super easy to make—no need to be a chef to master these Roasted Brussels Sprouts and Sweet Potatoes 🍂! Another great fall recipe to try is this Crispy butternut Squash no frying required !
Roasted Brussels Sprouts and Sweet Potatoes 🍂
Ingredients
To roast:
- 400 g Brussels sprouts
- 1 sweet potato about 300 g
- 200 g smoked tofu
For the marinade:
- ½ tsp garlic powder
- ½ tsp chili flakes adjust to taste
- 1 tsp sesame seeds
- 3 tbsp olive oil
- 2 tbsp vinegar
- 1 tbsp white miso paste
- 1 tbsp maple syrup
For serving:
- 100 g feta
- A drizzle of balsamic vinegar
Instructions
- Instructions
- Preheat the oven to 200°C (400°F).
- Clean the Brussels sprouts by removing the outer damaged leaves and trimming the hard stems. Cut them in half. Peel the sweet potato and cut it into cubes. Dice the smoked tofu. Arrange everything on a baking sheet.
- In a bowl, mix all the marinade ingredients: garlic powder, chili flakes, sesame seeds, olive oil, vinegar, miso paste, and maple syrup. Drizzle the marinade over the veggies and tofu, toss to coat, and spread evenly on the baking sheet.
- Roast for 35 minutes, stirring halfway through to ensure even cooking.
- Serve with crumbled feta and a drizzle of balsamic vinegar.
