Save time and oven space by making Roasted Sweet Potatoes and Brussel Sprouts together on the same sheet pan! These traditional fall vegetables roast until they're crispy, caramelized, and fork-tender.
One of the best ways to make vegetables more flavorful and appealing is to roast them. Roasting brings out their natural sugars, creating a deep, delicious caramelization that makes every bite better!
Roasted sweet potatoes and Brussel sprouts are no exception. The sweet potatoes become even sweeter, and the Brussels sprouts lose their bitterness. Whenever I roast them, my kids and I can't get enough!
This recipe for roasted Brussels sprouts and sweet potatoes makes the perfect side dish for easy weeknight dinners and holiday meals. If you love roasted veggies as much as I do, try my Balsamic Roasted Asparagus and Brussels Sprouts, Roasted Green Beans and Carrots, and Roasted Brown Sugar Honey Glazed Carrots.
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Key Ingredient Notes
- Sweet potatoes: You'll need 2 large (or 3 small/medium) sweet potatoes. Make sure you choose sweet potatoes, not yams.
- Brussel sprouts: Choose medium-sized Brussels sprouts with bright green leaves. Avoid oversized Brussels sprouts that are turning yellow or have brown spots.
- Olive oil: A high-quality extra-virgin olive oil is best! You could also use avocado oil if needed.
- Fresh herbs and seasonings: I chose to use fresh rosemary and fresh sage. You can use whatever fresh herbs you'd like, though!
Step-by-Step Instructions
Step 1: Preheat your oven to 400°F. Peel and chop your sweet potatoes. Chop the stalk ends off the Brussels sprouts, remove the dry outer layers, and slice them in half from top to bottom. Finely dice the fresh herbs.
Step 2: Transfer the sweet potatoes and Brussel sprouts to a large baking sheet and spread out into an even layer. Drizzle with olive oil and season with the fresh herbs, garlic powder, and kosher salt. Stir until everything is evenly coated.
Step 3: Roast for 30-40 minutes, stirring once halfway through cooking. When finished, the vegetables will be golden brown and tender. Transfer the cooked vegetables to a serving dish and enjoy!
Recipe Variations
- Feel free to use this recipe as a base and experiment with different veggie combinations with similar cooking times. Butternut squash is a common substitute for sweet potatoes, and broccoli and cauliflower can easily replace Brussels sprouts.
- I used fresh rosemary and sage because I plan to make this recipe in the fall and during Thanksgiving and Christmas. You could easily leave these herbs out and choose something different! Fresh thyme, parsley, or a dash of cinnamon would all be delicious.
My Top Tips
- Don't overcrowd your sheet pan! When roasting vegetables, leave space around them so air can flow. This will help create crispy edges and caramelization. If the pan is too crowded, the vegetables will steam.
- Chop your sweet potatoes into roughly 1-inch cubes so they are similar in size to the Brussels sprouts. This will ensure even cooking times.
- Don't skip out on chopping the Brussels sprouts in half! Doing this enhances their flavor by providing more surface area for oil and seasonings, and also helps to release some of their bitterness.
Serving Suggestions
Roasted Sweet Potatoes and Brussels sprouts pair well with almost any main dish (my favorite pairings are listed below)! And as a bonus, this recipe combines your starch and your vegetable in one easy side!
- Thanksgiving Meatballs with Gravy
- Pork Tenderloin Medallions
- Greek Whole Roast Chicken
- Air Fryer Turkey Tenderloin
Surprisingly, my favorite way to eat leftover roasted veggies is in the morning, heated up and topped with over-easy eggs!
How to store and reheat
- How to store: Store leftover roasted Brussel sprouts and potatoes in an airtight container in the refrigerator for 3-4 days.
- How to reheat: Reheat leftovers in the microwave or in the oven at 350°F. Spread the vegetables in a single layer on a baking sheet and cover loosely with foil to prevent over-browning. Warm for 10-15 minutes, or until heated through.
- This side dish is perfect for Thanksgiving or Christmas when you're juggling a dozen different recipes! You can easily roast the vegetables ahead of time and reheat them before serving.
More Recipes to Try
If you tried this Roasted Sweet Potatoes and Brussel Sprouts recipe or any other recipe on my blog, please leave a 🌟 star rating and tell me how it went in the 📝 comments below. Thanks for visiting!
Roasted Sweet Potatoes and Brussel Sprouts
Save time and oven space by making Roasted Sweet Potatoes and Brussel Sprouts together on the same sheet pan! These traditional fall vegetables roast until they're crispy, caramelized and fork tender.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 large sweet potatoes
- 2 pounds Brussel sprouts
- 3 tablespoons olive oil
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh rosemary
- ½ teaspoon garlic powder
- ¼ teaspoon Kosher salt
Instructions
- Preheat your oven to 400°F.
- Peel and chop the sweet potatoes into bite-sized cubes. Trim the ends off the Brussel sprouts, remove any loose outer leaves, and cut them in half.
- Spread the vegetables evenly on a large baking sheet. Drizzle with olive oil, then sprinkle with fresh herbs, garlic powder, and salt. Toss until everything is evenly coated.
- Roast for 30-40 minutes, stirring once halfway through. The vegetables should be fork-tender after 30 minutes, but you can leave them in for up to 40 minutes if you prefer crispier edges.
- Remove from the oven when golden brown and tender, transfer to a serving bowl, and enjoy!
Notes
- You'll get about 5 cups of chopped sweet potatoes from 2 large potatoes, and about 6 cups of chopped Brussels sprouts from 2 pounds.
- The nutrition information shown below is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional medical advice.
Nutrition
- Serving Size:
- Calories: 148
- Sugar: 4.9 g
- Sodium: 101.3 mg
- Fat: 5.6 g
- Carbohydrates: 23.2 g
- Fiber: 5.3 g
- Protein: 3.6 g
- Cholesterol: 0 mg
Amy says
There's olive oil in the recipe ingredients but not the instructions. Is it for the pan? Or coat the veggies?
Katie says
Oh I'm so sorry! Thank you for pointing that out. You will add the olive oil in step #2, when you're mixing the chopped veggies with the herbs, salt, and garlic powder. I'll update the recipe right now!
Katie says