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Roasted Sweet Potatoes and Brussels Sprouts on a plate with a spoon on the side.
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Roasted Brussels Sprouts and Sweet Potatoes Recipe

These Oven-Roasted Brussel Sprouts and Sweet Potatoes are an easy side dish that’s vegan, gluten-free, and dairy-free. Tender, perfectly caramelized, and seasoned with cumin and paprika, these veggies are just as tasty as they are nutritious. Serve this recipe as a snack or appetizer, alongside your favorite weeknight meal, or even as an accompaniment to your holiday table.
Course Side Dish
Cuisine American
Diet Gluten Free, Vegan
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings (as a side dish)
Calories 271kcal
Author Aysegul Sanford

Ingredients

  • 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 oven to 400 degrees F (or 204 degrees 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.

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