Roasted Brussels Sprouts and Sweet Potatoes with Quinoa

A vegan and gluten-free side dish made with roasted brussels sprouts and sweet potatoes and flavored with quinoa, pomegranate arils, and pumpkin seeds. Colorful and festive enough to be a part of your holiday table or humble enough to take to work for a healthy yet filling lunch.

Roasted Brussels Sprouts and Sweet Potatoes are being drizzled with balsamic vinaigrette.

I don’t know about you, but when it comes to the Thanksgiving meal, I am more of a side dish than a turkey person. While I wouldn’t say no to a slice of turkey (preferably from the dark meat section), I am more excited about the side dishes than the actual bird. As most people do, I love filling up my plate with a little bit of everything and savor them as fast as I can. Only to feel like I am going to explode within the hour. I am sure it sounds familiar. No?

This year, we have friends coming over from Philadelphia and I am in charge of the whole meal. It is a little bit scary, but luckily I am only feeding 4 people. I am still working on the menu for the side dishes, but I know that this stupid-easy to make roasted brussels sprouts and sweet potatoes with quinoa will definitely be on the menu.

Ingredients for Roasted Brussels Sprouts and Sweet Potatoes with quinoa are laid out.

Roasted Brussels Sprouts and Sweet Potatoes - Roasted Brussels Sprouts and Sweet Potatoes drizzled with olive oil and sprinkled with salt and pepper. Spread out on a baking sheet.

About The Recipe:

If you are like me, can eat roasted vegetables every single day for every single meal, you are in for a treat. Basically, this dish is roasted brussels sprouts and sweet potatoes dressed up with quinoa, pomegranate arils, pumpkin seeds and homemade orange-balsamic vinegar based dressing.

The good thing is that you can alter the recipe with whatever you have on hand. Don’t have pumpkin seeds? Swap it with pecans or walnuts. Don’t like pomegranate (who are you?)? Use sliced apples. Don’t have quinoa on hand? use brown rice. And if you don’t feel like making the dressing, serve the roasted vegetables with a dollop of greek yogurt. Though I have to say, the best part of this recipe is the dressing. Just saying…

Either way, sky is the limit.

Roasted Brussels Sprouts and Sweet Potatoes with quinoa and pomegranate seeds.

A Few Helpful Notes:

* Make-ahead: I know that the oven will be high commodity on Thanksgiving day so if you want to roast the vegetables a day in advance, you can certainly do so. Be sure to keep them in an airtight container in the fridge. If you choose to create my version, assemble the dish and drizzle it with the vinaigrette right before serving.
* Serve warm or cold: You can serve this dish either warm or cold. I personally like it cold, but you can’t go wrong either way.

Roasted Brussels Sprouts and Sweet Potatoes with quinoa and pomegranate seeds.

* Roast brussels sprouts and sweet potatoes together: As you can see in the photos, I roasted them in the same baking sheet, mainly because I am only serving for 4 people. If you are serving a crowd, feel free to double (or even triple) the recipe. And if you do so, you might need 2 separate baking sheets. You can still roast them together, one in the upper and the other in the lower rack, but for even roasting be sure to rotate and switch them halfway through the process. Timing should be similar, but I would still keep a close eye on it.

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Roasted Brussels Sprouts and Sweet Potatoes with Quinoa

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A colorful and festive Roasted Brussels Sprouts and Sweet Potatoes dish that is flavored with quinoa, pomegranate seeds, and homemade balsamic vinaigrette. Vegan & Gluten free

  • Author:
  • Prep Time: 45 min
  • Total Time: 45 min
  • Yield: 4 servings (as a side dish)
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: American

Ingredients

For the roasted vegetables:

  • 2 medium sized sweet potatoes (approximately 3 cups), peeled and cut into cubes
  • 1 pound brussels sprouts, rinsed and halved
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

For the dressing:

  • ¼ cup orange juice, freshly squeezed
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

To Assemble:

  • handful of arugula, (optional)
  • ½ cup cooked quinoa
  • 1 cup pomegranate arils
  • ½ cup pumpkin seeds

Instructions

  1. Preheat the oven to 375 degrees. Line a baking sheet with parchment paper. Spread cubed sweet potatoes on one side and halved brussels sprouts on the other side of the sheet pan.* Drizzle it with olive oil and sprinkle it with salt and pepper. Give it a toss. Roast in the oven for 35-40 minutes or until lightly browned. Set aside to cool.
  2. To make the dressing: Mix all ingredients in a bowl and set it aside.
  3. To assemble, place the roasted vegetables, arugula, and quinoa in a large bowl. Drizzle it with the dressing. Give it a gentle toss.
  4. Sprinkle it with pomegranate arils and pumpkin seeds.
  5. Serve.

Notes

  • Alternatively, you can use 2 separate baking sheets. If you do so, be sure to rotate them halfway through the roasting process.
  • You can enjoy this salad warm or cold. If you are serving it as cold salad, it will keep fresh as long as it is placed in an airtight container and kept in the fridge.

Nutrition

  • Serving Size: 1
  • Calories: 392
  • Sugar: 14.1g
  • Sodium: 547.6mg
  • Fat: 22.8g
  • Carbohydrates: 41.2g
  • Fiber: 9.7g
  • Protein: 11.7g
  • Cholesterol: 0g
2 comments
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  • Larry - We just enjoyed this wonderful dish soooo much it has made it’s way onto our Thanksgiving table!  It’s delicious, holiday festive and super easy to make.  The dressing is to die for!  Try it…you’ll like it!ReplyCancel

    • Aysegul Sanford - Great to hear Larry! It is on our menu as well. Hope the rest of the family likes it too.
      Happy Thanksgiving. Cheers!ReplyCancel

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