These roasted Brussels sprouts and sweet potatoes make an easy and flavorful side dish with an option for a simple maple balsamic drizzle. Perfect for the holidays or a weeknight meal.
Perfectly roasted and caramelized sweet potatoes and Brussels... one of my favorite side dishes! And they are really perfect for any time of the year. Whether you're looking for an easy and healthy vegetable dish for a weeknight meal or something for the holidays, these are for you!
Why You'll Love These Roasted Sweet Potatoes & Brussels Sprouts
- FLAVORFUL - These are made with simple spices like salt, cumin, and garlic which pair amazingly with the sweetness of the potatoes and roasted Brussels. There is also an option for a simple maple balsamic drizzle (I highly recommend 😊)!
- EASY - You only need about 10 minutes of prep time (chopping the veggies) before they are ready for the oven.
- DIETARY NEEDS - These are pretty much free of any allergy sensitive foods and oh so healthy. They are gluten free, dairy free, Paleo, & vegan so it's easy to please a crowd!
Ingredient Notes & Substitutions
A complete list of ingredients and amounts can be found in the recipe card below.
SWEET POTATO - You'll want roughly 2 medium sweet potatoes, or 3 small. Once chopped, you need about 4 cups. I recommend jewel or garnet sweet potatoes.
BRUSSELS SPROUTS - Look for Brussels sprouts that are equal in size, firm to the touch, and ones that don't have wilted leaves.
OLIVE OIL - I like using high quality extra-virgin olive oil. You can also sub avocado oil.
SALT - With all my cooking I use fine sea salt as I like the texture. That said, regular table salt works too.
How to Make
1. To start, prepare the veggies. Cut the ends off of the Brussels sprouts and slice them in half the long way. Then chop the sweet potatoes into roughly ½" to ¾" cubes.
2. Place chopped sweet potatoes and Brussels sprouts in a medium bowl and add extra-virgin olive oil, salt, pepper, garlic powder, and cumin. Mix until veggies are evenly coated in oil and seasoning.
Place veggies on a lined baking sheet. I like to separate mine so that if one cooks faster than the other I can easily remove those from the oven first.
Roast sweet potatoes and Brussels sprouts at 400 degrees F for 25-30 minutes, flipping veggies half way through to ensure even roasting.
💁🏻♀️ TIP: Check veggies at about 20 minutes. If one of the veggies are done first, you can remove those and allow the other to continue roasting.
Once cooked, place in a serving bowl and serve immediately.
- Look for Brussels sprouts that are roughly the same size. Also, avoid Brussels with wilted leaves or are soft to the touch. Brussels should be firm.
- Place the Brussels sprouts and sweet potatoes separately on the baking sheet. That way if either one ends up cooking faster than the other one, you can easily remove one while the other finishes roasting.
- After adding to a serving bowl, add an easy maple balsamic drizzle. In a small bowl, mix together 2 tsp. pure maple syrup with 2 tsp. balsamic vinegar and drizzle over veggies.
- Add some chopped walnuts or pecans for a nice crunch!
- Sprinkle with some additional coarse sea salt before serving.
I prefer either jewel or garnet sweet potatoes, but really any variation will work.
This is totally your call! I don't as it's just easier that way and I like the skin. But if you have some picky eaters in your bunch, go ahead and peel them first.
The bitterness in Brussels sprouts is typically in the center of the Brussel. Cutting them in half before roasting helps to reduce/remove the bitterness. If they are still bitter after roasting, your Brussels sprouts may be too. You can also try adding more salt to balance the bitterness.
These are best eaten straight from the oven so you have the nice, crisp caramelized texture. If needed, you can roast ahead of time, store in the fridge and then reheat in the oven (or air fryer) before serving.
More Side Dishes You Might Like!
Roasted Brussels Sprouts & Sweet Potatoes
- 1 Baking sheet
- 1 Mixing bowl
- parchment paper
- 1 ½ lbs. Brussels sprouts
- 2 medium sweet potatoes (roughly 4 cups chopped)
- 3 tbsp. extra-virgin olive oil
- 1 tsp. fine sea salt
- ½ tsp. ground pepper
- ½ tsp. garlic powder
- 1 tsp. ground cumin
Optional Balsamic Maple Drizzle
- 2 tsp. pure maple syrup
- 2 tsp. balsamic vinegar
- Preheat oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper.
- Prepare the veggies. Cut the bottom ends off of the Brussels sprouts and slice them in half the long way (from trimmed end to top). Then chop the sweet potatoes into roughly ½" to ¾" cubes.
- Place sweet potatoes and Brussels sprouts in a medium bowl and add extra-virgin olive oil, salt, pepper, garlic powder, and cumin. Mix until veggies are evenly coated in oil and seasoning.
- Place veggies on the prepared baking sheet (I like to separate mine so that if one cooks faster than the other they can easily be removed from the oven). Bake for 25-30 minutes, stirring half way through, until Brussels sprouts are crisp on the outside and sweet potatoes are caramelized and edges are browned.
- Transfer to a serving bowl.
- If desired, add the below and enjoy:- Chopped walnuts or pecans.- Sprinkle with additional sea salt.- Add a maple balsamic drizzle. Mix together maple syrup and balsamic vinegar and drizzle over veggies right before serving.
- Try to avoid Brussels sprouts with lots of wilted leaves, or ones that are softer to the touch. Brussels sprouts should be firm.
- Cooking time will vary pending the size of your vegetables. Separate the Brussels sprouts and sweet potatoes on the pan. If one cooks faster than the other, you can easily remove them and let the others continuing roasting for a few more minutes
- If you'd like to double the recipe, I recommend using 2 baking sheets so the veggies can be spread out on the baking sheets (use one baking sheet for Brussels and one for potatoes).
- Leftovers can be stored in an airtight container in the fridge for 3-4 days. Reheat in the oven, air fryer, or microwave.
- Nutrition does not include the maple balsamic drizzle.