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 perfectly Roasted Turkey Tenderloin or Roasted Turkey Legs, I am more excited about the side dishes than the actual bird.
Like most people, I love filling up my plate with a little bit of everything and savoring them as fast as possible. Quinoa salad recipes like this one are always a favorite, not only because they are healthy but also visually impressive.
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.
About this roasted sweet potatoes and brussels sprouts 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.
A Few Helpful Notes for The Best Brussel Sprouts Sweet Potato Recipe:
- Can I Make it 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.
- Should I serve this sweet potato and Brussel sprouts dish 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.
- Can I roast brussels sprouts and sweet potatoes together? You sure can.
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.
Other Sweet Potato Recipes You Might Like:
- Sweet Potato Noodles
- Sweet Potato Mash
- Vegan Sweet Potato Soup
- Sweet Potato Soufflé Recipe
- Mashed Potatoes Casserole
- Sweet Potato Biscuits
Other Brussels Sprouts Recipes You Might Like:
OTHER THANKSGIVING SIDE DISHES YOU MIGHT LIKE:
- My Go-To Salad with Apples
- Oven-Roasted Carrots
- Vegan Wild Rice Salad
- Squash Soup Vegan
- Stuffed Acorn Squash Recipes
- Roasted Delicata Squash
- Need more inspiration? See our collection of Vegetable Side Dishes
Roasted Brussels Sprouts and Sweet Potatoes with Quinoa
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
- 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.
- To make the dressing: Mix all ingredients in a bowl and set it aside.
- To assemble, place the roasted vegetables, arugula, and quinoa in a large bowl. Drizzle it with the dressing. Give it a gentle toss.
- Sprinkle it with pomegranate arils and pumpkin seeds.
- 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.
MK
I love this recipe! I make it as a meal prep lunch & sub the pomegranates for cranberries (I can never find pomegranate seeds!)
Aysegul Sanford
Very happy to hear that you liked it MK. Thanks for coming by and taking the time to leave a review.
Naomi
Made this for the first time last week. Didn’t have the pomegranate or pumpkin seeds, but added toasted hazelnuts instead. The recipe was delicious and so were the leftovers! I shared the recipe/link with 3 friends!
Aysegul Sanford
YAY! This makes me so happy Naomi. I love the idea of adding hazelnuts. I am sure it was delicious.
So glad to hear that you liked this recipe and shared it with friends.
Thanks!
Sam R
We made this for Thanksgiving and it was so good. Like you said, I made it the day before and it was a breeze to put it together.
Thanks for sharing Ice.
Aysegul Sanford
I am so glad to hear that you liked it Sam. It was on our Thanksgiving table too 🙂
Happy Holidays and thanks for letting me know. Cheers!
Mary
This is a great recipe. Easy to make and everybody loved it. Quite beautiful and colorful too,
Aysegul Sanford
Thank you Mary. I am so happy to hear that you liked it. Cheers!
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!
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!