Perfectly Roasted Brussels Sprouts and Sweet Potatoes: An Easy & Healthy Side Dish for Any Meal
These roasted Brussels sprouts and sweet potatoes combine to create an incredibly easy, vibrantly flavored, and satisfying side dish. Enhance them further with an optional, simple maple balsamic drizzle, making them suitable for both grand holiday feasts and quick weeknight dinners.
There’s something truly magical about perfectly roasted and caramelized sweet potatoes paired with tender, slightly crisp Brussels sprouts. This combination stands out as one of my absolute favorite vegetable side dishes! Much like my skillet green beans, this recipe offers an easy, healthy, and incredibly versatile vegetable dish. It’s simple enough for a busy weeknight yet elegant enough to grace your holiday dinner table.
Beyond being a fantastic dinner accompaniment, these roasted veggies are also wonderful for brunch or a light lunch. They pair beautifully with a variety of main courses. Consider serving them alongside a hearty dairy-free frittata for a wholesome breakfast, complementing savory air fryer turkey burgers, or as a vibrant side to air fryer salmonfrom frozen. For a heartier meal, they make an excellent partner to Paleo pulled pork, adding a touch of natural sweetness and essential nutrients to balance the richness.
Why You’ll Adore These Roasted Sweet Potatoes & Brussels Sprouts
If you’re looking for a vegetable side dish that consistently delivers on taste, convenience, and health, then this recipe for roasted sweet potatoes and Brussels sprouts is about to become your new go-to. Here’s why you’ll fall in love with it:
- FLAVORFUL – What truly sets this dish apart is its incredible depth of flavor, achieved with surprisingly simple ingredients. We use everyday spices like salt, black pepper, aromatic garlic powder, and warm cumin. These humble seasonings work in perfect harmony, enhancing the natural sweetness of the caramelized sweet potatoes and the nutty, earthy notes of the roasted Brussels sprouts. For an extra layer of gourmet flavor, I highly recommend adding the simple yet transformative maple balsamic drizzle. It adds a delightful sweet and tangy finish that elevates the entire dish, making it irresistible!
- EASY TO MAKE – Forget complicated recipes and lengthy prep times. This dish is designed for maximum flavor with minimal effort. You’ll only need about 10 minutes of hands-on prep time, primarily for chopping the vegetables, before they’re ready to go into the oven. It’s a fantastic sheet pan meal that frees up your stove, making it ideal for busy weeknights or when you’re juggling multiple dishes for a special occasion. Cleanup is also a breeze thanks to the parchment paper-lined baking sheet.
- DIETARY NEEDS FRIENDLY – One of the best aspects of this recipe is its universal appeal, catering to a wide range of dietary preferences and needs. It’s naturally gluten-free, dairy-free, Paleo-friendly, and completely vegan. This makes it an excellent choice when you’re entertaining guests with varied diets, ensuring everyone at the table can enjoy a delicious, wholesome, and satisfying vegetable dish without any concerns. It truly is a crowd-pleaser!
- NUTRITIOUS – Beyond being delicious, this side dish is packed with nutrients. Sweet potatoes are an excellent source of vitamins A and C, fiber, and antioxidants, while Brussels sprouts offer vitamin K, vitamin C, folate, and additional fiber. Roasting them preserves many of these vital nutrients while bringing out their natural sugars and flavors, making healthy eating both easy and enjoyable.
- VERSATILE – This recipe isn’t just for dinner! It’s incredibly versatile. Serve it for a holiday brunch, a light lunch, or alongside your favorite protein for a complete meal. It also adapts well to different flavor profiles – feel free to experiment with other herbs and spices to customize it to your taste.
Essential Ingredients for Perfect Roasting
Gathering your ingredients is the first step to creating this delightful side. You’ll find that the list is short and sweet, focusing on fresh produce and simple seasonings that allow the natural flavors to shine. Refer to the recipe card below for precise measurements.
Ingredient Notes & Smart Substitutions
While a complete list of ingredients and their exact amounts can be found in the detailed recipe card below, here are some helpful notes and potential substitutions to ensure your dish turns out perfectly every time.
SWEET POTATOES – You will typically need about 2 medium or 3 smaller sweet potatoes to yield approximately 4 cups once chopped. For the best flavor and texture, I highly recommend using jewel or garnet sweet potatoes, which are known for their vibrant orange flesh and sweet, moist consistency. When selecting, look for firm, unblemished potatoes. You can leave the skin on for added fiber and nutrients – it gets delightfully crispy when roasted – or peel them if you prefer a smoother texture. All varieties of sweet potatoes will work, so feel free to use what’s readily available.
BRUSSELS SPROUTS – The key to delicious roasted Brussels sprouts is starting with fresh, firm ones. Look for Brussels sprouts that are similar in size (this helps them cook evenly), feel firm to the touch, and have tight, bright green leaves without any significant wilting or yellowing. To prepare them, simply trim the tough ends and slice them in half lengthwise. This cut helps reduce any potential bitterness and exposes more surface area for caramelization. If you happen to have extra Brussels sprouts, don’t let them go to waste! They are fantastic in my maple salmon sheet pan meal.
OLIVE OIL – A good quality oil is essential for roasting. I always opt for high-quality extra-virgin olive oil because of its robust flavor and health benefits. Its slightly fruity notes complement the vegetables beautifully. If you prefer a more neutral-tasting oil or need a higher smoke point for very high heat roasting, avocado oil is an excellent alternative that still offers healthy fats.
SALT – For most of my cooking, I use fine sea salt. I appreciate its subtle brininess and how it dissolves evenly to season food. However, feel free to use regular table salt if that’s what you have on hand. Just remember that fine sea salt can be slightly less potent than table salt, so adjust to your taste.
GROUND PEPPER – Freshly ground black pepper adds a pungent, slightly spicy kick that brightens up the overall flavor profile of the roasted vegetables. While pre-ground pepper works, fresh is always best.
GARLIC POWDER – This ingredient provides a foundational savory note without the risk of fresh garlic burning during roasting. It distributes evenly, infusing every piece of vegetable with its aromatic essence.
GROUND CUMIN – Cumin introduces a warm, earthy, and slightly smoky flavor that pairs exceptionally well with both sweet potatoes and Brussels sprouts, adding a touch of complexity to the simple seasoning blend.
MAPLE BALSAMIC DRIZZLE (Optional) – This simple combination of pure maple syrup and balsamic vinegar adds an incredible sweet and tangy finish. Maple syrup provides natural sweetness and a hint of warmth, while balsamic vinegar offers acidity and depth. Use high-quality ingredients for the best results.
Step-by-Step Guide: How to Make Perfectly Roasted Vegetables
Creating these perfectly caramelized sweet potatoes and crispy Brussels sprouts is incredibly straightforward. Follow these simple steps for a delicious and healthy side dish:
1. Prepare Your Veggies with Care: Begin by thoroughly washing both the Brussels sprouts and sweet potatoes. For the Brussels sprouts, trim off the tough, woody ends. Then, carefully slice each sprout in half lengthwise, from the trimmed end to the top. This increases the surface area for roasting, helping to achieve that desired caramelization and reduce any bitterness. For the sweet potatoes, you can peel them if desired, but leaving the skin on adds nutrition and a lovely texture. Chop the sweet potatoes into uniform ½-inch to ¾-inch cubes. Consistency in size is key here for even cooking!
2. Season and Coat Evenly: Transfer your chopped sweet potatoes and halved Brussels sprouts into a large mixing bowl. Drizzle generously with extra-virgin olive oil. Then, sprinkle with salt, ground pepper, garlic powder, and ground cumin. Using your hands or a large spoon, toss the vegetables thoroughly until every piece is evenly coated in the oil and seasoning mixture. This ensures maximum flavor in every bite and helps promote even browning.
3. Arrange on Baking Sheet for Optimal Roasting: Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking. Spread the seasoned vegetables out in a single layer. It’s crucial not to overcrowd the pan; leave some space between the pieces. If your pan is too full, the vegetables will steam instead of roast, resulting in a less crispy texture. For best results, I like to separate the Brussels sprouts and sweet potatoes on different sections of the baking sheet. This allows you to easily remove one vegetable if it cooks faster than the other, ensuring perfect doneness for both.
4. Roast to Golden Perfection: Preheat your oven to a robust 400 degrees Fahrenheit. Once hot, carefully place the baking sheet into the oven. Roast the sweet potatoes and Brussels sprouts for a total of 25-30 minutes. Be sure to flip the veggies halfway through the cooking time (around the 12-15 minute mark) using a spatula. This ensures all sides get beautifully golden-brown and caramelized, leading to an even cook and enhanced flavor.
💁🏻♀️ EXPERT TIP: Keep an eye on your vegetables, particularly around the 20-minute mark. Due to variations in size and oven temperatures, one type of vegetable might cook faster than the other. If your Brussels sprouts look perfectly crisp and tender before the sweet potatoes are fully caramelized, you can simply remove the Brussels sprouts from the pan and allow the sweet potatoes to continue roasting for a few extra minutes until they reach your desired level of tenderness and browning.
5. Serve Immediately and Enjoy: Once roasted to your liking – with Brussels sprouts nicely charred and sweet potatoes tender and caramelized – remove the baking sheet from the oven. Transfer the vibrant, fragrant vegetables to a serving bowl. For the best texture and flavor, serve them immediately while they are still warm and crisp.
Expert Tips for the Best Roasted Veggies
Achieving perfectly roasted vegetables is an art, but with these expert tips, you’ll master it in no time, ensuring maximum flavor and ideal texture every time you make this dish.
- Choose Consistent Brussels Sprouts: When selecting Brussels sprouts, aim for ones that are roughly the same size. This consistency is vital for even cooking. Also, always avoid Brussels sprouts with wilted leaves or those that feel soft when gently squeezed; fresh sprouts should be firm and vibrant green.
- Give Them Space: Do not overcrowd your baking sheet! This is perhaps the most crucial rule for roasting. If the vegetables are packed too tightly, they will steam instead of roast, leading to soggy results. Use two baking sheets if necessary to ensure all vegetables are in a single layer with a little space around each piece.
- Separate for Precision Cooking: As mentioned in the instructions, placing the Brussels sprouts and sweet potatoes in separate sections (or even on separate pans) on the baking sheet is a game-changer. This way, if one vegetable cooks faster than the other, you can easily remove the done portion while allowing the other to continue roasting until tender and caramelized.
- Preheat Your Pan: For an extra crispy exterior, place your empty baking sheet in the oven while it preheats. Once hot, carefully add the seasoned vegetables. The immediate sizzle helps create a fantastic crust.
- Elevate with a Maple Balsamic Drizzle: After transferring your beautifully roasted vegetables to a serving bowl, take them to the next level with a simple maple balsamic drizzle. In a small bowl, whisk together 2 teaspoons of pure maple syrup with 2 teaspoons of good quality balsamic vinegar. Drizzle this delightful concoction generously over the warm vegetables just before serving. The sweet and tangy notes perfectly complement the roasted flavors.
- Add a Nutty Crunch: For an added layer of texture and a boost of healthy fats, sprinkle some chopped walnuts or pecans over the roasted vegetables before serving. The crunch provides a wonderful contrast to the tender veggies.
- Finish with Flaky Sea Salt: A final sprinkle of coarse sea salt (like Maldon) just before serving can make a huge difference. It adds a pleasant textural element and brightens all the flavors.
- Don’t Forget to Flip: Flipping the vegetables halfway through the roasting process is essential. This ensures even browning and caramelization on all sides, preventing one side from becoming overly charred while the other remains pale.
Frequently Asked Questions About Roasting Sweet Potatoes & Brussels Sprouts
While any variety of sweet potato will work beautifully in this recipe, I personally prefer using jewel or garnet sweet potatoes. These varieties typically have a sweeter flavor and a moister texture when roasted, making them ideal for caramelization and creating a truly delicious side dish. Look for ones with vibrant orange flesh for the best visual appeal and flavor.
This is entirely your personal preference! I often choose not to peel them because it’s quicker and the skin becomes deliciously crispy and adds extra fiber once roasted. However, if you have particularly picky eaters, or simply prefer a smoother texture, feel free to peel them first. Just ensure they are thoroughly washed either way.
The bitterness in Brussels sprouts is often concentrated in their core. Cutting them in half lengthwise before roasting helps significantly reduce or even eliminate this bitterness by exposing the inner layers to the heat, which mellows their flavor. If they still taste bitter after roasting, your Brussels sprouts might have been overly mature. You can try balancing the bitterness by adding a bit more salt, a touch of extra maple syrup (if not using the drizzle), or a squeeze of fresh lemon juice before serving.
While these roasted sweet potatoes and Brussels sprouts are undeniably best eaten fresh, straight from the oven when they are at their crispiest and most caramelized, you can certainly prepare them ahead of time if needed. Store any leftovers in an airtight container in the refrigerator for 3-4 days. To reheat, I recommend using the oven or an air fryer to help regain some of that desirable crisp texture, rather than the microwave which can make them soft.
While fresh is always preferred for optimal texture, you can use frozen vegetables in a pinch. If using frozen Brussels sprouts, make sure to thaw them completely and pat them very dry before tossing with oil and seasonings. Frozen sweet potatoes might also require thawing and patting dry, and their texture might be slightly softer than fresh. Be aware that the cooking time might vary, and they may not achieve the same level of crispiness.
To achieve maximum crispiness, ensure your vegetables are completely dry before tossing with oil. Don’t overcrowd the baking sheet, using two if necessary. Roast at a relatively high temperature (400°F / 200°C) and consider preheating your baking sheet in the oven before adding the vegetables. Flipping them halfway through is also key for even crisping.
More Delicious Side Dishes You Might Like!
- Crispy Air Fryer Smashed Potatoes
- Easy Roasted Asparagus with Lemon Tahini Sauce
- Roasted Brussels Sprouts with Goat Cheese and Honey
- Vegan Roasted Cauliflower Steaks
If you make this recipe, please let me know what you think! I would so appreciate you leaving a star rating and/or comment below. And don’t forget to share a photo on Instagram or Facebook and mention @CleanPlateMama!
Eat Clean. Be Well!
-Sara
Roasted Brussels Sprouts & Sweet Potatoes
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Equipment
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1 Baking sheet
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1 Mixing bowl
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parchment paper
Ingredients
- 1 ½ lbs. Brussels sprouts
- 2 medium sweet potatoes (roughly 4 cups chopped)
- 3 tbsp. extra-virgin olive oil
- 1 tsp. fine sea salt
- ½ tsp. ground pepper
- ½ tsp. garlic powder
- 1 tsp. ground cumin
Optional Balsamic Maple Drizzle
- 2 tsp. pure maple syrup
- 2 tsp. balsamic vinegar
Instructions
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Preheat oven to 400 degrees Fahrenheit (200°C) and line a large baking sheet with parchment paper. This helps prevent sticking and makes cleanup a breeze.
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Prepare the veggies: Cut the bottom ends off of the Brussels sprouts and slice them in half lengthwise (from the trimmed end to the top). Then, chop the sweet potatoes into uniform ½” to ¾” cubes. Ensure consistency in size for even cooking.
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In a medium bowl, combine the chopped sweet potatoes and Brussels sprouts. Add the extra-virgin olive oil, salt, pepper, garlic powder, and cumin. Toss well until all the vegetables are evenly coated in the oil and seasoning.
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Spread the seasoned vegetables on the prepared baking sheet in a single layer, making sure not to overcrowd the pan. If necessary, use two baking sheets. (I like to separate mine so that if one cooks faster than the other they can easily be removed from the oven). Bake for 25-30 minutes, flipping the veggies halfway through (around 12-15 minutes), until Brussels sprouts are crisp on the outside and sweet potatoes are tender and caramelized with browned edges.
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Carefully transfer the roasted vegetables to a serving bowl.
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If desired, enhance your dish further by adding any of the following just before serving:
– A handful of chopped walnuts or pecans for a delightful crunch.
– A sprinkle of additional coarse sea salt to bring out the flavors.
– The optional maple balsamic drizzle: simply mix together 2 tsp. pure maple syrup and 2 tsp. balsamic vinegar, then drizzle over the warm veggies. Enjoy immediately!
Notes
- For the best Brussels sprouts, try to avoid those with lots of wilted leaves or ones that are softer to the touch. Brussels sprouts should always be firm.
- Cooking time can vary slightly depending on the exact size of your vegetables and your oven’s calibration. Separating the Brussels sprouts and sweet potatoes on the pan allows you to remove one earlier if it cooks faster than the other, ensuring perfect doneness for both.
- If you plan to double this recipe, I highly recommend using two separate baking sheets. This ensures the vegetables have enough space to spread out in a single layer, preventing them from steaming and ensuring they achieve that desirable crispy, caramelized texture. You can dedicate one sheet to Brussels sprouts and one to sweet potatoes for even more precise cooking control.
- Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. For the best re-heating results that maintain some crispiness, reheat them in the oven or an air fryer rather than the microwave.
- The nutritional information provided does not include the optional maple balsamic drizzle. Please factor this in if tracking macros.
Nutrition