Perfectly Roasted Brussels Sprouts & Sweet Potatoes

There's nothing quite like the simple magic of roasting vegetables. This Perfectly 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.

Perfectly 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 cubes

  • 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).2

  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.3

  • 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.