This Roasted Brussels Sprouts and Sweet Potatoes recipe is simple, healthy, and delicious. Using just a handful of ingredients and spices, this healthy fall side dish is one that's simple enough for a weeknight meal but will look equally impressive on a holiday table like Thanksgiving or Christmas. This recipe is vegan, vegetarian, gluten-free, paleo, clean eating, and more.
Roasted Brussels Sprouts and Sweet Potatoes
This Roasted Brussels Sprouts and Sweet Potatoes recipe is the perfect fall side dish. You can't go wrong with the simple combination of hearty Brussels sprouts and gorgeous orange sweet potatoes this time of year. It's not fussy, uses simple, easy-to-find ingredients, and is healthy BUT still tastes amazing. This is the best of fall cooking.
Roasting veggies like this is hands down my favorite way to cook them. Potatoes and Brussels sprouts really shine when you turn the oven up and give them a little char. I actually love to cook them just enough to get some dark color on the edges. The simple vegetable combination is tossed in olive oil and spiced with cozy spices like thyme, cumin, and garlic powder.
This fall I decided to combine two of my favorite veggies on the roasting pan and make one epic side dish. My Roasted Brussels Sprouts and Sweet Potatoes recipe is easy enough for a weekday dinner but tasty enough for a holiday meal.
Reasons to Love This Roasted Brussels Sprouts and Sweet Potatoes recipe...
- I love this Roasted Brussels Sprouts and Sweet Potatoes because it's so simple to make and very good for you!
- This side dish has all the best fall flavors. Perfectly soft sweet potatoes, crispy Brussels sprouts, and just enough sweet onion to bring out the flavor. I use thyme and cumin to season it giving it an earthiness that is perfect for the season.
- Sweet potatoes are a nutritional powerhouse filled with vitamin A, vitamin C, and manganese. They also have anti-cancer properties including antioxidants and can help promote immune health.
- Brussels Sprouts are another healthy vegetable that's high in nutrients like vitamin K, vitamin C, and folate. They are low in calories and rich in nutrients.
- I could easily see this on my Christmas or Thanksgiving menu this year but it's also simple enough to serve for any weekday dinner.
- Don't like brussels sprouts? This is a great way to eat them and actually enjoy them! No soggy or steamed sprouts here.
Here's an overview of what you'll need to make these Roasted Brussels Sprouts and Sweet Potatoes, but keep scrolling for the full recipe amounts.
- Sweet Potato: You'll need about 3 cups of diced sweet potatoes to make this recipe. That should be 2-3 medium sweet potatoes or 2 large sweet potatoes, depending on the size of them. Peel and dice them into ½-inch cubes, slightly smaller than the size of your halved Brussels sprouts. The sweet potatoes take a bit longer to cook, so they will need to be a touch smaller.
- Brussels Sprouts: You'll also need about 3 cups of Brussels sprouts. To prepare them, just wash and dry them and then cut them in half, as shown. If the ends of your sprouts don't look fresh, slice them off. To select Brussels sprouts, look for firm sprouts that are similar in size to one another.
- Onion: I like to add a small amount of white onion to my roasted vegetables for more flavor. If you don't like onion, leave it off.
- Spices: I like to use cozy fall spices in this recipe including thyme and cumin.
- Garlic Powder: Garlic powder is great for roasted vegetables because it evenly distributes the garlic flavor.
- Olive Oil: Extra virgin Olive oil is excellent for roasting these veggies.
- Salt & Black Pepper
- Garnish: Fresh thyme leaves
This is an overview of the instructions to make these Roasted Brussels Sprouts and Sweet Potatoes, but the full detailed printable recipe is below in the recipe card.
- Chop your veggies evenly and prepare them as listed above.
- Preheat the oven to 400 degrees and line a baking sheet or large sheet pan with foil. Spray with cooking spray. To make clean up easier I like to line my baking sheet with aluminum foil or parchment paper.
- In a large bowl, toss all the ingredients together until everything is well coated. Pour in an even layer onto the baking sheet. Try not to overcrowd the pan so the vegetables can get crispy. If you crowd them they will steam instead of roast.
- Bake for 30 minutes until the sprouts and potatoes are both fork-tender.
- Serve warm!
I love this Roasted Brussels Sprouts and Sweet Potatoes as written, but here are some fun variations.
- Make it Sweet: Add dried cranberries or apples and sweeter spices like cinnamon and maple syrup.
- Make it Spicy: Add a touch of chili flakes or cayenne for a kick.
- Make it Nutty: Add nuts like walnuts almonds, hazelnuts, or pecans at the end.
- Mix up the Spices: Use my Herbs de Provence, Homemade Chili Power, or Homemade Ranch Seasoning for a completely different flavor profile.
- Make it Extra: Add a savory balsamic glaze on top.
Storage & Leftovers
Store any leftovers in an airtight container in the refrigerator for up to five days. Reheat leftovers in the oven or microwave for 30-second increments until warm.
Although best enjoyed fresh, you can freeze this recipe. Put it on a pan in the freezer and allow to freeze. Transfer to an airtight freezer container for up to three months.
Can you cook Brussels Sprouts with sweet potatoes?
Yes! This combination of roasted vegetables - brussels sprouts and sweet potatoes - roasts well together because they have similar cooking times. My best trick is to cut the potatoes a touch smaller than the Brussels sprouts so they cook evenly.
Are Brussels Sprouts and Sweet Potatoes good for you?
Yes! This combination of vegetables is great for you because they have different vitamins. This recipe is healthy, low-calorie, gluten-free, vegan, vegetarian, and even paleo!
Should the sweet potatoes be peeled?
You don't HAVE to peel them, but the texture of the potatoes comes out better if you do. The peel has a tendency to brown quickly and become crispy. If you like that, go for it, but the overall texture of the dish is better with peeled potatoes.
Do you boil sweet potatoes or Brussels sprouts before roasting?
You don't in this recipe. There is no need to pre-cook them in boiling water because the roast gets them completely tender. It also keeps them from being soggy.
Can I make this in an air fryer instead?
Yes, you can make sweet potatoes and Brussels sprouts in the air fryer! Prepare the Brussels sprouts and sweet potatoes as shown above. Next, you'll need to divide them into batches to keep from overcrowding the air fryer basket. Next, spray with oil add the first batch of veggies, and bake at 375 degrees for 8-10 mins rotating halfway through. Watch carefully as the veggies can burn quickly in an air fryer.
These roasted Brussels Sprouts and Sweet Potatoes are Perfect for Fall!
This Roasted Brussels Sprouts and Sweet Potatoes recipe is so good. This simple side dish could easily be one you come back to time and again! Give it a try and let me know what you think. Here are some ideas to turn it into a healthy dinner.
Make it a Meal:
- Parmesan Crusted Salmon
- Garlic Parmesan Crusted Halibut
- Healthy Broiled Crab Cakes
- Blackened Mahi Mahi
- Easy Baked Salmon
- Lemon Pepper Tilapia
- Portobello Mushroom Steak
- 3 Cheese and Spinach Stuffed Mushrooms
- Apple Cranberry Salad
More Roasted Vegetables to Try:
- 4 Ingredient Maple Cinnamon Roasted Sweet Potatoes
- Healthy Roasted Acorn Squash
- Roasted Butternut Squash
- Roasted Brussels Sprouts and Butternut Squash
- Roasted Sweet Potato Bites
- Simple Roasted Sweet Potato Bites
- Garlic Roasted Brussels Sprouts
- Teriyaki Roasted Brussels Sprouts
- Roasted Broccoli and Potatoes
- Roasted Broccoli and Mushrooms
- Oven Roasted Green Beans with Garlic
- Roasted Garlic Baby Red Potatoes
- Curry Roasted Cauliflower
If you make this Roasted Brussels Sprouts and Sweet Potatoes recipe, I’d love to hear what you think! Leave a comment and a star rating ★ below. Make sure to follow me on Instagram, Pinterest, and Facebook too!
Roasted Brussels Sprouts and Sweet Potatoes recipe
- Preheat the oven to 400 degrees and line a baking sheet with foil. Spray with cooking spray.
- In a large bowl, toss the brussels sprouts, sweet potato, onion, thyme, cumin, garlic powder, salt and pepper together until everything is well coated. Pour in an even layer onto the baking sheet.
- Bake for 30 minutes until the sprouts and potatoes are both fork tender.
- Serve warm. Garnish with fresh thyme leaves.
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