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This delicious combo of Sweet Potato and Brussels sprouts is roasted together with seasonings and olive oil until tender and slightly crispy. An easy side dish that is perfect for Thanksgiving or really any holiday meal!
If you haven’t been a fan of boiled Brussels sprouts in the past, then try this recipe to change your mind. The sprouts get so crispy and caramelised when roasted, eliminating any bitterness, which makes even the kids fans!
The tender chunks of sweet potato are the perfect partner for the savory sprouts, bringing a cozy fall flavor to the dish. The veggies both have the same cook time, which means they can be mixed and roasted up on the same tray for perfectly cooked veggies with minimal fuss.
Make your Thanksgiving spread complete by serving these veggies with Crockpot Mac and Cheese and Easy Roast Turkey. You may also want to browse through my roundup of my favorite Thanksgiving side dishes.
Recipe Overview
Ingredients Needed
Below are the ingredients you’ll need to make Brussels Sprouts and Sweet Potatoes. The full quantities can be found in the recipe card further down the post.
- Sweet potatoes: Peeling the sweet potatoes is optional but I like to do it as the skins can be a bit tough. You could use butternut squash instead for a lower-carb option.
- Brussels sprouts: These mini cabbages get deliciously crispy when roasted. Make sure you remove any damaged outer leaves before adding them to the roasting tray.
- Olive oil: I use extra virgin olive oil for a rich flavor. You can use light olive oil or avocado oil if preferred.
- Seasonings: Kosher salt and pepper, Garlic powder, Onion powder, and Italian seasoning.
How to Make Sweet Potatoes and Brussels Sprouts
Before you start, preheat the oven to 400°F.
Step 1: Peel the sweet potatoes and chop them into bite-sized pieces. Trim and halve the Brussels sprouts.
Step 2: Place your prepared veggies on a large paper-lined sheet pan.
Step 3: Drizzle with the oil and sprinkle with seasonings. Toss to coat, then arrange in a single layer.
Step 4: Bake for 25-30 minutes, just until fork-tender.
Variations & Tips
→ Use a large enough roasting pan to make sure that the vegetables aren’t crowded. This will give you the crispiest roasted vegetables.
→ Cut the sweet potatoes into pieces no larger than 1/2-inch so that they cook at the same rate as the Brussels sprouts.
→ Only trim the very end of the base of each Brussels sprout off. If you cut too much off the base, the leaves will separate.
→ For even browning, toss the veggies halfway through the cook time.
→ Make a salad with the roasted veggies by dressing them with balsamic vinegar and tossing in toasted pecans, crumbled feta cheese, and dried cranberries.
→ Before serving, add a squeeze of lemon juice and a shower of shredded Parmesan cheese to the roasted veggies.
Common Questions
Allow leftovers to cool and store in an airtight container for up to 3 days.
To reheat, microwave the veggies on a microwave-safe plate for 1-2 minutes until piping hot. Alternatively, place on a lined tray and warm in a 350°F oven for 5-10 minutes.
Prep the veggies and toss with the seasonings and olive oil in an airtight container. Refrigerate for up to 3 days before tipping out onto a lined sheet pan and roasting as usual.
No, the vegetables are fine to go into the oven raw and will cook perfectly together in just 30 minutes!
A few key things will make sure that your roasted sprouts end up crispy! First, you need to use enough oil and coat the veggies evenly with it so that the leaves get crisp, not dry. Second, don’t overcrowd the sheet pan as a crowded pan will steam the veggies, not roast them. Lastly, use a hot oven, around 400°F is best for roasting Brussels sprouts.
More Side Dishes
- Mashed Sweet Potatoes
- Healthy Green Bean Casserole
- Low Carb Cauliflower ‘Mac’ and Cheese
- Cornbread Stuffing
- Garlic Roasted Vegetables
- Parmesan Roasted Brussels Sprouts
- Baked Potato Wedges
- Arugula Pear Salad
Thanks for stopping by. If you try a recipe and you like it, leave me some feedback in the comment section below, and don’t forget to rate it!
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Roasted Sweet Potatoes Brussel Sprouts
Ingredients
- 4 medium-large sweet potatoes, peeled, chopped into bite-sized cubes
- 1 pound Brussel sprouts, trimmed and halved
- 2 tablespoons extra-virgin olive oil
- Kosher salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
Instructions
- Preheat the oven to 400°F.
- Place your prepared 4 medium-large sweet potatoes and 1 pound Brussel sprouts on a large paper-lined sheet pan.
- Drizzle with the 2 tablespoons extra-virgin olive oil and sprinkle with Kosher salt and pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder and 1 teaspoon Italian seasoning. Toss to coat, then arrange in a single layer.
- Bake for 25-30 minutes, just until fork tender.
Notes
Storage and Make Ahead:
- To store: Allow leftovers to cool and store in an airtight container for up to 3 days.
- To reheat: Microwave the veggies on a microwave-safe plate for 1-2 minutes until piping hot. Alternatively, place on a lined tray and warm in a 350°F oven for 5-10 minutes.
- Make ahead: Prep the veggies and toss with the seasonings and olive oil in an airtight container. Refrigerate for up to 3 days before tipping out onto a lined sheet pan and roasting as usual.
Variations and Tips:
- Use a large enough roasting pan to make sure that the vegetables aren’t crowded. This will give you the crispiest roasted vegetables.
- Cut the sweet potatoes into pieces no larger than 1/2-inch so that they cook at the same rate as the Brussels sprouts.
- Only trim the very end of the base of each Brussels sprout off. If you cut too much off the base, the leaves will separate.
- For even browning, toss the veggies halfway through the cook time.
- Make a salad with the roasted veggies by dressing them with balsamic vinegar and tossing in toasted pecans, crumbled feta cheese and dried cranberries.
- Before serving, add a squeeze of lemon juice and a shower of shredded Parmesan cheese to the roasted veggies.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
