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.

Course Side Dish

Cuisine American

Keyword roasted brussel sprouts and sweet potatoes

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 159kcal

Author Alysen

Equipment

Baking sheet

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.

Video

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