One of my favorite roasted vegetable combinations is Roasted Sweet Potatoes and Brussels Sprouts. I love how crispy and nutty the Brussels sprouts get while the creamy sweetness of the sweet potatoes are the perfect compliment.
They are delicious as is or spruced up with the toasted pecans and dried cranberries. They are a wonderful side dish alongside some crispy chicken or grilled sirloins, or in a grain bowl over some chewy farro or rice. Check out my favorite Fall Quinoa Bowl.
You'll love this recipe because it's:
- Budget friendly and uses simple ingredients
- Can be served as a side dish on weeknights or special occasions
- A delicious way to eat your veggies
Ingredients
Sweet Potatoes - I like to use one large or two small sweet potatoes, diced into one inch pieces for even roasting. Also check out these Roasted Purple Sweet Potatoes to substitute.
Brussels Sprouts - I usually buy a bag of Brussels, then cut them in half for the best browning. You could also cut them into quarters. Add some of the loose leaves too for an extra crispy treat. You could use broccoli or cauliflower in their place as well.
Olive Oil - Olive oil is my favorite roasting oil, but you can use any type of neutral oil as well.
Salt - I use coarse Kosher salt for all my cooking, so you might need to adjust the salt amount if you are using regular table salt.
Black Pepper - Really black pepper could be optional, but I really love the flavor of freshly cracked black pepper.
Optional Additions - You can always add more spices such as garlic powder or paprika. You could also add a touch of balsamic vinegar or glaze after roasting. Chopped toasted pecans or any nut would add a delicious crunch and dried cherries or cranberries would add a pleasant tart and chewy surprise.
Instructions
Set your oven to 400°F. Line a large baking sheet with parchment paper or lightly grease it with oil. Wash, trim, and halve the Brussels sprouts. Peel and dice the sweet potatoes into even-sized pieces to ensure uniform cooking.
In a large bowl, toss the Brussels sprouts and sweet potatoes with olive oil, salt and pepper. Ensure they are evenly coated. Spread the vegetables in a single layer on the baking sheet, making sure they aren't too crowded. This allows them to roast properly and become caramelized. Bake for 25-30 minutes, flipping halfway through, until the Brussels sprouts are crispy and slightly charred and the sweet potatoes are tender.
If using balsamic vinegar or maple syrup, drizzle it over the roasted vegetables while they're still warm. If using, toss in chopped pecans or walnuts and dried cranberries for extra texture and flavor. Transfer to a serving bowl and enjoy this delicious, nutritious side. Store any leftovers in an airtight container in the refrigerator for 2-3 days.
Tips for Success
- Don't overcrowd the pan! If the vegetables are too close together, they'll steam instead of roasting. Use two pans if needed, but use the convection setting on your oven so there is even browning.
- Want extra crispiness? Roast at 425°F instead of 400°F and use a dark baking sheet.
- Like a little heat? Add a pinch of red pepper flakes before roasting for a spicy kick.
I hope you love this recipe! Leave a comment and rate the recipe if you do. You can find me on Instagram too @hungrywaitress if you want to tag me.
PrintGet the Recipe
Roasted Sweet Potatoes and Brussels Sprouts
- Total Time: 45 minutes
- Yield: 4 1x
Description
When it comes to dynamic and delicious pairings, few combinations are as satisfying as Brussels sprouts and sweet potatoes. The contrast between the slightly bitter Brussels sprouts and the natural sweetness of roasted sweet potatoes creates a perfect balance of flavors and crave-worthy side dish.
Ingredients
- 1 pound Brussels sprouts, trimmed and halved
- 2 medium sweet potatoes, peeled and diced
- 2 tablespoons olive oil (or avocado oil)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Set your oven to 400°F (200°C) and convection if you have the option. Line a large baking sheet with parchment paper or lightly grease it with oil.
- Wash, trim, and halve the Brussels sprouts. Peel and dice the sweet potatoes into even-sized pieces to ensure uniform cooking.
- In a large mixing bowl, toss the Brussels sprouts and sweet potatoes with olive oil, salt, pepper ensuring they are evenly coated.
- Spread the vegetables in a single layer on the baking sheet, making sure they aren't too crowded. This allows them to roast properly and become caramelized.
- Bake for 25-30 minutes, flipping halfway through, until the Brussels sprouts are crispy and slightly charred and the sweet potatoes are tender.
- If using balsamic vinegar or maple syrup, drizzle it over the roasted vegetables while they're still warm. Also if using, toss in chopped pecans or walnuts and dried cranberries for extra texture and flavor.
- Serve and enjoy!
Equipment
Buy Now →Notes
- Don't overcrowd the pan! If the vegetables are too close together, they'll steam instead of roasting. Use two pans if needed, but use the convection setting on your oven so there is even browning.
- Want extra crispiness? Roast at 425°F instead of 400°F and use a dark baking sheet.
- Like a little heat? Add a pinch of red pepper flakes before roasting for a spicy kick.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Sides
- Method: One Pan
- Cuisine: American
If you love this recipe, you'll probably love these other side dishes to have alongside your easy weeknight dinners:
Liz says
So easy and delicious. I love making this a bowl with some brown rice or quinoa!