Roasted Brussels Sprouts and Sweet Potatoes

Here at Foolproof Living, I love to roast colorful root veggies in the oven. If you’re looking for more easy recipes for beautifully caramelized, tender roasted veggies, you have to make my Roasted Acorn Squash, this Maple Roasted Carrot dish, and my Baked Butternut Squash Cubes. 

Ingredients

We’re keeping the ingredient list short and simple for this roasted Brussels sprout and sweet potato recipe. The veggies crisp up perfectly with just a little olive oil, and we’re adding a few seasonings to enhance the flavor. Here’s what you’ll need:

• Fresh Brussels sprouts: Rinse them under cold water and slice them in half. If you have larger sprouts, cut them into quarters.
• Sweet potatoes: You’ll need 1 or 2 large sweet potatoes or 3-4 medium sweet potatoes. Peel them and cut them into 1-inch cubes.
• Fresh garlic cloves: Peel and finely mince the garlic. Don’t have fresh garlic on hand? Use a teaspoon of garlic powder instead.
• Extra-virgin olive oil
• Seasonings: You’ll need paprika (sweet or smoked), ground cumin, kosher or sea salt, and black pepper. 
• Fresh Herbs (optional): I used fresh parsley as a garnish, but during the holiday season, I use other fresh herbs like sage, thyme, or rosemary.

How to Roast Sweet Potatoes and Brussel Sprouts?

In just 30 minutes, you can serve this impressive, colorful vegetable dish that pairs with endless main dishes. Plus, with just one bowl and a sheet pan, cleanup is super easy. Here’s how to make Brussels sprouts and sweet potatoes in the oven:

1. Prep your equipment: Preheat your oven to 400°F (204°C). Line a large sheet pan with parchment paper or aluminum foil and set aside. 

2. Combine the veggies and seasonings: Add the veggies, olive oil, garlic, cumin, paprika, salt, and pepper to a large or medium bowl. Toss Brussels sprouts and sweet potatoes with all the oil and seasonings until evenly coated.
3. Transfer to the baking sheet: Spread the seasoned veggies in a single layer on the prepared baking sheet. 
4. Roast vegetables: Place on the center rack for 20-25 min, flipping halfway through. 
5. Serve: Transfer the roasted sweet potato and Brussels sprouts to a serving bowl or plate. Sprinkle with fresh parsley or other fresh herbs, if desired. 

Variations with Optional Add-Ins

Roasted Brussels sprouts and sweet potatoes are delicious as-is, but they also make an excellent base for salads, grain bowls, and more. Get creative by drizzling with dressings, adding lots of toppings, or adjusting the flavor profile to suit a special occasion. Here are a few suggestions:

• Add quinoa: Turn this easy side dish into a roasted vegetable salad with cooked quinoa. For a simple, filling lunch or dinner, add your roasted Brussels sprouts and sweet potato to this yummy Quinoa Sweet Potato Bowl or to my other delicious Quinoa Salad recipes.
• Mix with salad greens or massaged kale: For a restaurant-worthy creation, finish off your sweet potato Brussels sprout salad with a drizzle of Lemon and Balsamic Dressing and top it with a handful of crispy bacon. 
• Nuts and dried fruits: You can enjoy roasted sweet potatoes and Brussels sprouts year-round, but they’re especially fitting for autumn because of their warm, cozy flavors.
  If I’m making this dish for Thanksgiving, I love adding festive toppings like chopped pecans (or walnuts) and dried cranberries. Feel free to use your favorite nuts and dried fruit, such as dried figs or sliced almonds. Or add a pop of color by tossing this sweet potato Brussels sprout recipe with fresh pomegranate seeds. 

How to Make Ahead, Store, & Reheat?

While sheet pan Brussels sprouts and sweet potatoes are quick and easy to throw together for a last-minute side dish, they’re also make-ahead-friendly for meal prep and storage-friendly for those yummy leftovers. Here are some make-ahead, storage, and reheating tips:

• Make-ahead: You can make this sweet potato and Brussels sprout recipe a day in advance, so it’s ready to go when you need it. Chop the veggies, mix them with the seasonings, garlic, and extra virgin olive oil, then store them in a plastic bag, large bowl, or airtight container in the fridge. Follow the above instructions to cook them when you’re ready to serve. 
• Store: Let the baked Brussels sprouts and sweet potatoes cool to room temperature before putting them in an airtight container. They’ll stay fresh in the fridge for up to 4 days. 
• Reheat: Reheat your leftovers in the microwave for a few seconds or in a 300°F oven for about 10 minutes, until warmed through. 

Expert Tips

When it comes to roasting Brussel sprouts and sweet potatoes, the goal is to make them tender, caramelized, and crisp. Thankfully, this is easy to achieve with just a few tricks up your sleeve! Here’s what you need to know: 

• Aim for equal-sized veggies: Cutting your veggies into fairly equally-sized pieces will help them cook evenly in the oven. I recommend chopping medium-sized sweet potatoes into 1-inch cubes and cutting the sprouts in half lengthwise. You may need to cut particularly large Brussels sprouts into quarters. 
• Leave the outer leaves: While you can remove any loose sprout leaves before roasting, I prefer to leave them since they crisp up really well in the oven and add a nice crunch to the dish. 
• Flip halfway through the roasting process: When roasting sweet potatoes and Brussels sprouts, flip them halfway through to ensure even cooking. They can turn from perfectly crisp and caramelized to mushy pretty quickly, so make sure to keep an eye on them after about 20 minutes (every oven is different). You’ll know they’re done when they’re fork-tender.

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Roasted Brussels Sprouts and Sweet Potatoes Recipe

4.84 from 6 votes

By: Aysegul Sanford

Yields4 servings (as a side dish)

Prep Time10 minutes mins

Cook Time25 minutes mins

Total Time35 minutes mins

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Brussels sprouts and sweet potatoes tossed with garlic, cumin, and paprika, then roasted on one sheet pan until caramelized and tender. It is an easy vegan and gluten-free side dish for weeknights or the holiday dinner.

Ingredients 

1x2x3x

• ▢ 1 pound Brussels sprouts, trimmed and halved lengthwise
• ▢ 1 pound sweet potatoes, peeled and cut into 1-inch cubes
• ▢ 2 cloves fresh garlic, minced or 1 teaspoon garlic powder
• ▢ ¼ cup olive oil
• ▢ 1 teaspoon ground cumin
• ▢ ½ teaspoon paprika, sweet or smoked
• ▢ 1 teaspoon kosher salt
• ▢ ½ teaspoon black pepper
• ▢ 1 tablespoon fresh parsley, optional or other fresh herbs like fresh sage, thyme or rosemary

Instructions 

• Preheat the oven to 400°F (204°C). Line a large baking sheet with parchment paper (or aluminum foil) and set aside.
• Into a large bowl, place halved Brussels sprouts, cubed sweet potatoes, minced garlic, olive oil, ground cumin, paprika, salt, and pepper.
• Give it a good toss to ensure that the vegetables are coated with all the seasonings and oil.
• Transfer onto the prepared baking sheet and make sure that they are spread on a single layer.
• Roast vegetables in the oven for 20 to 25 minutes, flipping halfway through the cooking process.
• Transfer the now-roasted sweet potatoes and Brussels sprouts to a serving platter. Serve it with a sprinkle of fresh parsley.

Video

Notes

• Yields: This recipe yields about 4 to 5 cups of roasted vegetables, which is ideal for serving 4 people as a side dish. The nutritional values listed below are per serving.
• Aim for equal-sized veggies: Cutting your veggies into fairly equally-sized pieces will help them cook evenly in the oven. I recommend chopping sweet potatoes into 1-inch cubes and cutting the sprouts in half lengthwise. You may need to cut particularly large Brussels sprouts into quarters. 
• Make-ahead: You can make this recipe a day in advance so it’s ready to go when you are. Simply chop up the veggies, mix them together with the seasonings, garlic, and extra virgin olive oil, and store them in a plastic bag, large bowl, or airtight container in the fridge. Follow the above instructions to cook them when you’re ready to serve. 
• Store: Bring the roasted vegetables to room temperature before placing them in an airtight container. Keep them in the fridge for up to 4 days. 
• Turn it into a salad: An earlier version of this recipe was tossed with ½ cup of cooked quinoa, 1 cup of arugula, a handful of pumpkin seeds, and pomegranate arils. It was drizzled with a homemade salad dressing. Below are the ingredients you will need to make the dressing:
  • ¼ cup orange juice freshly squeezed
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

Nutrition

Calories: 271kcal | Carbohydrates: 34g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 674mg | Potassium: 853mg | Fiber: 8g | Sugar: 7g | Vitamin A: 17158IU | Vitamin C: 101mg | Calcium: 93mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dish

Cuisine: American

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