Two of your favorite veggies are a perfect match in this easy recipe for Roasted Brussel Sprouts and Sweet Potatoes, simply seasoned and baked to perfection.
Why This Roasted Brussel Sprouts Recipe is So Good
- Amazing Flavor: Mixing brussel sprouts with sweet potatoes gives plain roasted brussels a whole new vibe! Now, this side dish is savory AND sweet, with the nutty creaminess that comes from roasting sweet potatoes in the mix.
- It's super easy to roast vegetables like brussel sprouts and sweet potatoes this way. Toss everything in a pan and throw it in the oven while you work on cooking the rest of the meal. You don't even need to stir or flip them over, just set it and forget it!
- I think that brussels sprouts are one of my favorite veggies to roast. I make them in all different ways, like my crispy 15-minute Air Fryer Brussels Sprouts, roasted brussels with potatoes, and roasted brussel sprouts with carrots.
Tips and Tricks for Making Roasted Brussel Sprouts and Sweet Potatoes
- Cut everything the same size. This will ensure that the potatoes and sprouts cook at the same rate and are ready at the same time.
- I left these brussel sprouts whole, but if yours are bigger, cut them in half. They'll get extra crispy that way too!
- I used a large roasting pan to make this recipe. You can also use a cookie sheet with a lip. The more you can spread out the vegetables, the more delicious browning you'll get on each piece!
- A coating of olive oil is key to roasting perfect sweet potatoes and brussels sprouts. You can also use your favorite cooking oil instead.
- The seasonings in this recipe are pretty simple, and include garlic powder, onion powder, and cayenne pepper. You can leave out the cayenne if you aren't into spicy food, or change up any of the seasonings to suit your preferences.
- Roasted vegetables keep well in the fridge for up to 3 days. Reheat them in the oven or in the microwave for easy lunches or a second meal.
What to Serve with Roasted Brussels Sprouts and Sweet Potatoes
This easy side dish will go with all of your favorite dinners! It's even perfect for holidays like Thanksgiving or Christmas.
Try these roasted veggies next to my perfect Beyond Meat Meatloaf if you want to really make your family happy at dinnertime.
For the folks in your family that might enjoy eating meat, make them some Air Fryer Chicken Cutlets with this veggie side dish.
More Simple Side Dish Recipes
- Sweet Potato Panzanella
- Easy Zucchini Bake
- Green Beans and Mushrooms
- Air Fryer Carrot Fries
- Rosemary Mashed Potatoes
- Roasted Honey Sriracha Brussel Sprouts
- Corn Casserole with Cream Cheese
Yay! You have made it this far, and I am so glad! Hey - If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Make sure you follow me on Pinterest, and Facebook, too!
Roasted Brussel Sprouts and Sweet Potatoes
Two of your favorite veggies are a perfect match in this easy recipe for Roasted Brussel Sprouts and Sweet Potatoes, simply seasoned and baked to perfection.
Equipment
Ingredients
- 2 lb Brussel sprouts
- 2 medium sweet potatoes
- ¼ cup olive oil
- 1 tsp paprika
- ¼ tsp cayenne pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp black pepper
- 1 tsp salt
Instructions
- Preheat the oven to 400°F/200°C. Peel the outer leaves and trim the ends from the brussels sprouts. Peel and chop the sweet potatoes into chunks.
- Add the veggies to a large mixing bowl along with all remaining ingredients. Mix well to combine.
- Spread out the coated sprouts and sweet potatoes in a large baking tray. Roast for 45 minutes, or until tender and browned on the edges.
Notes
- Cut everything the same size. This will ensure that the potatoes and sprouts cook at the same rate and are ready at the same time.
- I left these brussel sprouts whole, but if yours are bigger, cut them in half. They'll get extra crispy that way too!
- The seasonings in this recipe are pretty simple, and include garlic powder, onion powder, and cayenne pepper. You can leave out the cayenne if you aren't into spicy food, or change up any of the seasonings to suit your preferences.
- Roasted vegetables keep well in the fridge for up to 3 days. Reheat them in the oven or in the microwave for easy lunches or a second meal.
Nutrition
Calories: 159kcalCarbohydrates: 22gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 351mgPotassium: 639mgFiber: 6gSugar: 5gVitamin A: 8916IUVitamin C: 99mgCalcium: 66mgIron: 2mg
Tried this recipe?Let us know how it was!
