Roasted Brussels Sprouts and Sweet Potatoes
Roasted Brussels Sprouts and Sweet Potatoes, an easy roasted vegetable side dish recipe that comes together in 40 minutes with only 5 ingredients!
Combine the sweet flavor of sweet potatoes and earthy flavor of brussels sprouts by roasting them together! This delicious sheet pan recipe is sure to be your favorite go-to side that's so simple to prepare.
👉 Here are 3 reasons why you should roast brussels sprouts and sweet potatoes together:
- It's quick and easy. You only need five simple ingredients tossed together to roast on a sheet pan.
- You can adjust it based on your preferences. Make this recipe your own by adding your favorite spice combinations, mixing in another type of vegetable, or keeping it simple with just salt and pepper.
- You can make it ahead. Need to bring a dish to an upcoming holiday or party? This recipe is easy to make in advance. You can store the veggies in an airtight container in the fridge for up to 2 days, then take out and reheat when you're ready to use.
Ready to learn how to make roasted brussels sprouts and sweet potatoes? Let’s do it!
🥣 How to make (step-by-step photos)
1️⃣ Step One: Preheat oven + cut vegetables
Start by preheating your oven to 400 degrees F (200 C), then wash and cut the vegetables.
- To cut brussels sprouts: Cut off the stems, then cut the sprouts in half or in quarters.
- To cut sweet potatoes: Cut off the ends, then cut potatoes into small 1/2 inch cubes for roasting (you do not need to peel them before roasting).
👉 Pro tip! We like to cut the sweet potatoes and brussels sprouts into similar sized pieces so they're easier to eat, have similar cooking times, and for extra crunch.
2️⃣ Step Two: Arrange vegetables on a baking sheet
Next, place the brussels sprouts and sweet potato pieces on a roasting or sheet pan.
👉 Tip! We like to keep the vegetables separated on the roasting pan because sometimes the sweet potatoes take longer to bake and you can easily scoop the brussels sprouts off the pan when they are ready and keep cooking the potatoes.
Drizzle olive oil over the vegetables, tossing them until they are completely covered with oil. Then, sprinkle with sliced garlic, salt, and pepper.
3️⃣ Step Three: Roast vegetables until golden brown
The last step is to put the veggies in the oven and roast until tender and brown around the edges. This will take approximately 35 minutes, more or less depending on your oven.
To make sure the brussels sprouts and sweet potatoes brown on all sides, stir them about halfway through cooking. If the brussels sprouts are cooking faster than the sweet potatoes, then remove them to a plate and continue to cook the potatoes until they're done.
When finished, remove the veggies from the oven and serve right away as a side dish, or you can let them cool and serve on top of salads or bowls.
❓ Recipe questions + quick tips
Sweet potato skins are safe to eat. In fact, the skins are packed with fiber, vitamins, minerals, and antioxidants. We recommend keeping the skins on sweet potatoes for the health benefits!
You can eat sweet potatoes that have sprouted. Just cut off the sprouted part and prepare them as usual. You should not eat sweet potatoes that have shriveled, or ones that are mushy, or a brown or black color as this indicates they have spoiled.
Roasted brussels sprouts are a very healthy vegetable to eat. They're a great source of vitamin K and C, rich in antioxidants, and pack 2 grams of fiber per 1/2 cup serving.
Cooking brussels sprouts using high heat cooking methods, like roasting, may destroy some nutrients. However, some of the nutrients and antioxidants in brussels sprouts actually become more bioavailable when they are roasted. We suggest eating a variety of raw and cooked foods to make sure you get all the nutrients you need. Overall, cooked brussels sprouts are very nutrient dense.
🌿 Herb + spice combination flavor ideas
Garlic, salt, and pepper are the seasonings we used for this recipe. You can add your own take on roasted brussels sprouts and sweet potatoes by adding different herbs and spices. Here are some ideas:
- Paprika, chili powder, and cayenne: add some spice to this dish by roasting the vegetables with paprika and chili powder, then sprinkling a little cayenne pepper on top.
- Maple and cinnamon: a sweet, elegant combination that complements the natural sweetness of veggies (try out Maple Cinnamon Sweet Potatoes!).
- Garlic, fresh thyme leaves, and Italian seasoning: roast with garlic, thyme, and Italian seasoning for an extra burst of flavor (and freshness).
- Combine with nuts and seeds: add a crunchy element by mixing sliced almonds or pecans with roasted brussels sprouts and sweet potatoes.
♻️ Sustainable kitchen + cooking tips
Here at Fork in the Road we strive for sustainability, so here are some tips and tricks to reduce food waste and care for the environment with this recipe.
Take advantage of sweet potato and brussels sprout season! The best time to make this dish is when both vegetables are in season. Sweet potatoes are in season July through December in California, while brussels sprouts are in season year round. Click here to find out when they are in season in your area.
Keep the veggie scraps! To reduce food waste, don't throw out the brussels sprouts stems or the ends and peels from the potatoes. Use them to make homemade food scrap broth to flavor soups with or use as a cooking liquid.
Compost the sweet potato sprouts. If your sweet potatoes have sprouted, don't toss the sprouts in the garbage! Instead, place them in the compost bin. The planet, and your soil, will thank you later!
🧡 More roasted brussels sprouts + sweet potato recipes
Check out our other easy baked brussels sprouts and sweet potato recipes:
- Roasted Brussels Sprouts and Broccoli
- Roasted Carrots and Brussels Sprouts
- Roasted Sweet Potato Rounds
- Roasted Sweet Potatoes and Carrots
- Baked Cauliflower and Brussels Sprouts
- Roasted Asparagus and Brussels Sprouts
- 1 lb (450 g) brussels sprouts, washed and trimmed
- 1 lb (450 g) sweet potatoes, washed
- 2 garlic cloves, sliced thin
- 2 tablespoons olive oil
- Pinch of salt and pepper
- Preheat the oven to 400 degrees (200 C).
- Prep vegetables: Wash brussels sprouts and sweet potatoes. Cut stems from brussels sprouts and cut into halves or quarters. Cut the ends from sweet potatoes, then cut them into small 1/2 inch cubes for roasting (you do not need to peel them before roasting).
- Roast vegetables: Arrange the sweet potatoes and brussels sprouts on a baking sheet and drizzle with olive oil, tossing the vegetables to completely cover with oil and sprinkle with sliced garlic, salt, and pepper. Place sheet pan in the oven and roast for 35 minutes, stirring halfway through to roast on all sides.
- Serve vegetables: Remove pan from oven, arrange vegetables on a plate and serve as a side dish or let cool and use as a salad topping.
- Tools Needed: sheet pan, knife set, cutting board
- Prep Ahead: Wash and cut vegetables ahead of time to reduce prep time before cooking. If serving cold on salads or bowls, you can make this recipe up to three days ahead of time.
- Leftovers and Storage: Vegetables should be stored in an airtight container in the refrigerator for up to 3-4 days. For best taste and texture, do not freeze and reheat.
- Nutrition notes: Nutrition information is estimated for only ingredients in the recipe, not the additional spice options given. This simple roasted vegetable recipe is a good source of fiber, vitamin A, and vitamin C.
Amount Per Serving: Calories: 52Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 12mgCarbohydrates: 5gFiber: 1gSugar: 0gProtein: 1g