Ingredients
We’re keeping the ingredient list short and simple for this roasted brussel sprout and sweet potato recipe. The veggies crisp up perfectly with just a little olive oil, and we’re adding a few additional seasonings to enhance the flavor of this dish. Here’s what you’ll need:
Fresh Brussels sprouts: Rinse them under cold water and slice them in half. If you have larger sprouts, cut them into quarters. Sweet potatoes: You’ll need 1 or 2 large sweet potatoes or 3-4 medium sweet potatoes. Be sure to peel them and cut them into 1-inch cubes. Fresh garlic cloves: Peel garlic and mince finely. Don’t have fresh garlic on hand? Use a teaspoon of garlic powder instead. Extra-virgin olive oil Seasonings: You’ll need paprika (sweet or smoked), ground cumin, kosher or sea salt, and black pepper. Fresh Herbs (optional): We used fresh parsley as a garnish, but when making this dish during the holiday season, we use other fresh herbs like fresh sage, fresh thyme, or fresh rosemary.
How to Roast Sweet Potatoes and Brussel Sprouts?
In just 30 minutes, you can serve up this impressive, colorful vegetable dish that pairs with an endless number of main dishes. Plus, with only one bowl and a sheet pan, it makes for a super easy cleanup. Here’s how to make brussel sprouts and sweet potatoes in oven:
Pioneer Woman’s Brussel sprouts and sweet potatoes: The Pioneer Woman has a delicious variation of this Brussel sprouts and sweet potato recipe that uses butternut squash and onion. If you’d like to try out her version, swap the sweet potatoes for cubed butternut squash and add some diced onion (she uses yellow onion, but red onion would also work.) If you don’t know how to cube butternut squash, check out my easy How to Cut Butternut Squash guide. If you’re not a fan of butternut squash, try substituting chopped carrots. You can even make roasted yams and Brussels sprouts for another substitution. Maple roasted Brussels sprouts and sweet potatoes: Sweet and savory is such a classic combo! Balance the savory spices in this recipe by adding a sweetener like sweet maple syrup, which will also help to bring out those beautiful caramelized flavors. I recommend drizzling your oven-roasted sweet potatoes and Brussels sprouts with maple syrup (about one tablespoon), just as I did in this Maple Roasted Carrots recipe. For another sweet option, try drizzling your roasted veggies with a dash of balsamic vinegar or balsamic glaze (affiliate link.)
Variations with Optional Add-Ins
While roasted brussels sprouts and sweet potatoes are delicious as-is, they make an excellent base for salads, grain bowls, and more. Get creative by drizzling with dressings, adding lots of toppings, or adjusting the flavor profile to suit a special occasion. Here are a few suggestions:
Add quinoa: Turn this easy side dish into a roasted vegetable salad with cooked quinoa. For nutritious, simple, and filling lunch or dinner options, add your roasted brussels sprouts and sweet potato to this yummy Quinoa Sweet Potato Bowl or to my other delicious Quinoa Salad recipes. If you’d like to try these recipes but you are unfamiliar with cooking quinoa, I have you covered. Check out my easy guide for Cooking Quinoa on the Stove. Mix with salad greens or massaged kale: Amp up the nutrients of this dish by tossing it with your favorite salad greens or kale. For a restaurant-worthy creation, finish off your sweet potato brussel sprout salad with a drizzle of Lemon and Balsamic Dressing and top it with lots of Crispy Bacon. Nuts and dried fruits: While you can enjoy roasted sweet potatoes and Brussels sprouts year-round, they’re especially fitting for the autumn season because of their warm, cozy flavors. If I’m making this dish for Thanksgiving, I love adding festive toppings like chopped pecans (or walnuts) and dried cranberries. Feel free to use your favorite nuts and dried fruit, such as dried figs or sliced almonds. Or, add a fun pop of color by tossing this sweet potato brussel sprout recipe with some fresh pomegranate seeds.
How to Make Ahead, Store, & Reheat?
While sheet pan Brussel sprouts and sweet potatoes are quick and easy to throw together for a last-minute side dish, they’re also make-ahead-friendly for meal prep and storage-friendly for those yummy leftovers. Here are some make-ahead, storage, and reheating tips:
Make-ahead: You can make this sweet potato and brussel sprout 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 baked brussel sprouts and sweet potatoes to room temperature before placing them in an airtight container. They’ll stay fresh in the fridge for up to 4 days. Reheat: You can reheat your leftovers for a few seconds in the microwave or in a 300-degree F oven for about 10 minutes or until warmed through.
Expert Tips
When it comes to roasting Brussel sprouts and sweet potatoes, the goal is to make them tender, caramelized, and crisp rather than mushy and lifeless. Thankfully, this is easy to achieve with just a few tricks up your sleeve! Here’s what you need to know:
Serve it with turkey: As part of the autumn harvest, roasted brussel sprouts with sweet potatoes are a must for your Thanksgiving menu or holiday table. Serve them as part of your Thanksgiving meal along with Turkey Breast Tenderloin, Roasted Turkey Legs, Maple Cranberry Sauce, Sweet Potato Souffle Recipe, and all your favorite Thanksgiving recipes. Or, for year-round enjoyment, serve this side dish with a roast chicken, such as my Air Fryer Cornish Hen. Pair it with beef: For a restaurant-quality meal, serve your roasted sweet potato brussel sprouts with a succulent, tender beef dish. My favorites are Reverse Sear Tenderloin Roast and Barefoot Contessa’s Pot Roast.
Aim for equal-sized veggies: Cutting your veggies into fairly equally-sized pieces will help them cook evenly in the oven. I recommend chopping medium-sized sweet potatoes into 1-inch cubes and cutting the sprouts in half lengthwise. You may need to cut particularly large Brussels sprouts into quarters. Leave the outer leaves: While you can remove any loose sprout leaves before roasting, I prefer to leave them since they crisp up really well in the oven and add a nice crunch to the dish. Flip halfway through the roasting process: When roasting sweet potatoes and Brussels sprouts, flip them halfway through to ensure even cooking. They can turn from perfectly crisp and caramelized to mushy pretty quickly, so make sure to keep an eye on them after about 20 minutes (every oven is different). You’ll know they’re done when they’re fork-tender.
Other Roasted Vegetable Recipes You Might Like:
Whether you need a delicious side dish to serve with your holiday dinner or you are just looking for a healthy veggie meal for a Tuesday night dinner, we have a good collection of vegetable side dishes for you to choose from. Below are a few hand-picked recipes that we make regularly:
Roasted Butternut Squash Halves Oven Roasted Carrots Roasted Butternut Squash Salad Roasted Portobello Mushrooms Quinoa Butternut Squash Salad
If you try this Roasted Sweet Potato Brussel Sprouts Recipe, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.
