Healthy Roasted Brussels Sprouts with Sweet Potatoes

There's nothing quite like the simple magic of roasting vegetables. This Healthy Roasted Brussels Sprouts with Sweet Potatoes recipe takes two humble vegetables and transforms them into a delicious, satisfying, and nutritious side dish. The Brussels sprouts get perfectly crispy and caramelized, while the sweet potatoes become tender and sweet.

This dish is a perfect blend of sweet and savory flavors, making it a versatile side for almost any meal. It's easy to make, requires minimal prep, and is a fantastic way to get more healthy vegetables into your diet.

Healthy Roasted Brussels Sprouts with Sweet Potatoes

Yields: 4-6 servings

Prep time: 10 minutes

Cook time: 25-30 minutes

Ingredients

  • 1 lb Brussels sprouts, trimmed and halved1

  • 1 large sweet potato (about 1 lb), peeled and cut into 1-inch cubes2

  • 2 tablespoons olive oil

  • ½ teaspoon salt

  • ½ teaspoon black pepper

  • ½ teaspoon garlic powder

  • Optional Add-ins:

    • 1 tablespoon maple syrup or honey

    • A sprinkle of chili flakes for a little kick

Instructions

1. Prepare the Vegetables

  1. Preheat Oven: Preheat your oven to 400°F (200°C).3

  2. Combine: On a large, rimmed baking sheet, combine the halved Brussels sprouts and the cubed sweet potatoes.

  3. Season: Drizzle the olive oil over the vegetables. Sprinkle with salt, black pepper, and garlic powder. Toss everything together until the vegetables are evenly coated.

2. Roast to Perfection

  1. Spread: Spread the vegetables in a single, even layer on the baking sheet. This is crucial for getting them to roast instead of steam.

  2. Roast: Place the baking sheet in the preheated oven. Roast for 25-30 minutes, stirring halfway through, until the Brussels sprouts are tender and browned, and the sweet potatoes are soft and caramelized.

3. Finish and Serve

  1. Add Sweetness (Optional): If using, drizzle the maple syrup or honey over the roasted vegetables during the last 5 minutes of cooking. Toss to coat and return to the oven to finish.

  2. Serve: Serve immediately as a warm side dish.

Pro-Tips for a Perfect Roast

  • The Right Cut: Make sure your sweet potatoes are cut into uniform, 1-inch cubes. This ensures they cook at the same rate as the Brussels sprouts.

  • Don't Crowd the Pan: Spreading the vegetables in a single layer is the most important step for a perfect roast. If your pan is too crowded, the vegetables will steam and become mushy instead of getting that delicious, crispy texture.

  • High Heat is Key: Roasting at 400°F is what gives the vegetables their crispy edges and beautiful caramelization.4

  • Customize It: This recipe is a great base for many flavors. Try adding a tablespoon of balsamic glaze after roasting, or a handful of dried cranberries and toasted pecans for a holiday-inspired side.

  • Fresh is Best: Use fresh vegetables whenever possible for the best flavor and texture.