Roasted Sweet Potatoes and Brussel Sprouts Print 1 LikeDislike By Elizabeth Willard One thing I’ve always struggled with is coming up with good side dishes that aren’t super boring and repetitive. To avoid this, I’ve learned to make new vegetable combinations that I may have never tried before! These Roasted Sweet Potatoes and Brussel Sprouts are the result of just that!I’ve never had these two vegetables in the same dish, and one day I had both in the house so I decided to throw them together; and this pair tastes amazing. Their contrasting textures of soft and crunchy make for the perfect, harmonious bite!All I did was roast them like normal, but I added a dash of red wine vinegar to them right before serving. It totally enhanced the flavor and added the perfect amount of acid to the dish. Plus, these veggies are loaded with antioxidants and promote a healthy gut!